Kos Kaffe’s Green Frittata

Serves 6

Salt and pepper, to taste

3 medium red potatoes (tennis ballsize), halved

2 tablespoons olive oil

2 large spring onions or 1 bunch scallions, trimmed and thinly sliced

3 cloves garlic, finely chopped

½ pound Swiss chard, stemmed, leaves coarsely chopped Butter (for the pan)

6 eggs

¼ cup whole milk

6 ounces feta, thinly sliced

1. Bring a saucepan of salted water to a boil. Add the potatoes and let the water return to a boil. Simmer for 15 minutes, or until the potatoes are tender when pierced with a skewer. With a slotted spoon, transfer the potatoes to a plate. Leave to cool completely. Slice the potatoes ¼-inch-thick; discard any skins that fall off, leave the rest on.

2. Heat a large skillet. When it is hot, add the 2 tablespoons olive oil. When the oil is hot, add the spring onions or scallions and garlic. Cook, stirring often, for 1 minute. Add the greens, a handful at a time, cooking until they wilt before adding another handful. Cook, stirring constantly, until all of the liquid evaporates. Add a pinch each of salt and pepper; cool.

3. Set the oven at 325 degrees. Generously butter a quarter sheet pan (9-by-13-inches). Line the bottom with a piece of parchment paper cut to fit it. Butter the paper.

4. In a bowl, whisk the eggs, milk, and generous pinch each of salt and pepper.

5. Spread the potatoes in the pan in a single layer. Sprinkle with salt and pepper. Add the greens. Lay the feta slices here and there. Pour the egg mixture on top.

6. Transfer to the oven and bake for 30 to 35 minutes, or until the middle is just set. Let the frittata sit for 5 minutes to settle. Make 2 horizontal cuts and 1 vertical cut to form 6 large squares. Cut each square on the diagonal to form 12 triangles. Serve warm or at room temperature.