Three Cheese Spanish Potato Frittata

In a large (10-inch), oven-safe nonstick or cast iron skillet, heat ½ tablespoon oil over medium. Add half of potatoes, sprinkle with salt and pepper, and toss to coat. Pan fry potatoes for 15–20 minutes, stirring occasionally, as you prepare the other ingredients. When potatoes are browned and pierce easily with a fork, remove to a bowl. Repeat process with more oil and remaining potatoes, leaving any extra oil in the pan.

Preheat oven to 375ºF. Combine saffron with enough of the hottest tap water to cover (about a teaspoon). Allow to hydrate for a minute or two. In a medium bowl, whisk eggs, almond milk, all cheese, a small pinch of salt, a generous sprinkle of pepper, and the saffron mixture (water included) until combined. Set aside.

Heat butter and remaining tablespoon of oil in the skillet over medium high and add onions. Cook until moderately browned, about 5 minutes. Add olives and peppers and cook until heated and any juices are gone. Add greens and cook until wilted, then stir potatoes back in. Reduce heat slightly, season with a little salt and pepper, and distribute veggies evenly in the pan. Pour egg mixture evenly over the veggies and return to medium high heat. Jiggle the pan while cooking for another 45 seconds, to help work the egg mixture down through the veggies.

Place skillet just above center position in oven and bake 15–20 minutes, until puffed around the edges and nearly set in the middle. Cool in pan for 5 minutes, then use a small, thin spatula to loosen around the edge of the frittata. Tilt the pan about 45 degrees as you use a spatula to help slide the frittata out onto a cutting board or serving plate. Slice with a serrated knife just before serving warm or at room temperature.