Potato, Spinach and Chive Frittata

A frittata is a flat omelette.  I like to eat it warm, but you can serve it cold.  Vary the fillings with bacon, smoked salmon, sausage or your favourite.  The method stays the same.  From Food and Drink Autumn 2003.

1 tbsp vegetable oil
2 tbsp butter
2 potatoes, peeled and cubed
1 tbsp chopped fresh rosemary or 1 tsp dried
Salt and freshly ground pepper
1 bunch spinach
10 eggs
1/4 cup whipping cream
1/2 cup grated Gruyere cheese (smoked if you like)
1/2 cup chopped chives

1. In a 10 inch skillet on medium high heat, heat oil and 1 tbsp butter. Add potatoes and saute until brown and tender, about 8 to 10 minutes. Sprinkle with rosemary, season with salt and pepper and reserve.  Wipe out skillet.
2. Wash and stem spinach.  Place in saucepan on medium high heat.  Cover and steam until spinach is tender, about 2 minutes.  Place spinach in colander, cool slightly then squeeze out all excess water.  Chop.
3. In a large bowl, stir together eggs, cream, cheese, chives, salt and pepper.  Add potatoes and spinach.
4. Preheat broiler to high.  Place skillet on medium low heat and add remaining butter.  When melted, add egg mixture.  Cool slowly until bottom is set, stirring occasionally, about 10 minutes.  The top will be slightly liquid.
5. Place skillet under broiler and broil until top is just set.  Turn out onto serving platter and cut in wedges.  Garnish with a chive flower, if available.