Autumn or Winter Frittata

Ingredients

 * 2-3 tbs. olive oil
 * 1 tbs. butter
 * 1 medium-sized onion, peeled and sliced
 * 1 tsp. salt
 * 2 large stalks ruby chard
 * 2 medium-sized potatoes, scrubbed, unpeeled and thinly sliced
 * 2 tsp. dried rosemary
 * ½ tsp. dried sage
 * 2 tsp. minced garlic
 * 8 large eggs
 * freshly ground black pepper
 * 1 cup diced gruyère cheese

Directions

 * 1) Remove and mince chard leaves and cut stems in ½-inch-long pieces.
 * 2) Maintain leaves and stems in separate containers, and set aside.
 * 3) Heat 1 tablespoon olive oil in 10-inch skillet over medium heat.
 * 4) Add butter, and when melted, toss in onions.
 * 5) Cook, stirring frequently, over medium heat, about 5 minutes, then reduce heat to low, add ½ teaspoon salt and cover skillet.
 * 6) Cook 20 minutes more, or until onions are soft.
 * 7) Stir in potatoes and herbs.
 * 8) Cover and cook about 10 minutes, stirring intermittently, or until potato slices are tender.
 * 9) Add chard stems and sauté about 2 minutes more.
 * 10) Stir in chard leaves and garlic and cook another minute, or until leaves are wilted but still bright green.
 * 11) Remove pan from heat.
 * 12) Break eggs into large bowl, add remaining ½ teaspoon salt, and beat well with whisk.
 * 13) Add vegetables, black pepper to taste and cheese.
 * 14) Stir until evenly distributed.
 * 15) Clean and dry skillet and return to burner over medium heat.
 * 16) Preheat broiler.
 * 17) When skillet is hot again, add remaining olive oil, wait about 30 seconds, and swirl to coat pan.
 * 18) Pour in vegetable-egg mixture and cook undisturbed over medium heat, 3 to 4 minutes, or until bottom of eggs have firmed.
 * 19) Transfer skillet to broiler, and broil about 3 minutes, or until frittata is firm in center.
 * 20) Remove from broiler, and run knife around edge to loosen frittata.
 * 21) Slide or invert onto large, round plate, and serve hot, warm or at room temperature, cut into wedges.