1-2-3 POTATO AND SPINACH FRITTATA
Source: United States Potato Board
Yield: 24 Servings

6 tablespoons olive oil
4 pounds, 8 ounces frozen potatoes O'brien, thawed
8 ounces red bell pepper, diced
2 tablespoons garlic, minced
1 pound spinach leaves, torn
36 each eggs
1 1/2 cups milk
1 tablespoon salt
1 tablespoon dried basil, crushed
1 1/2 teaspoons black pepper
2 pounds, 4 ounces Swiss cheese, shredded

In each of 3 (12-inch) nonstick saute pans, heat 2 tablespoons oil over medium heat.

Divide potatoes, bell pepper and garlic equally among the 3 pans; cook, stirring, 8 to 10 minutes or until potatoes are golden brown.

Add spinach, dividing equally among pans; cook, stirring, 1 to 2 minutes or until spinach is wilted. Remove from heat.

In bowl, whisk together eggs, milk, salt, basil and pepper until blended; stir in cheese.

Place pans with potato mixture over high heat. When pans are hot, pour mixture into pans, dividing equally. Cover; reduce heat to medium-low. Cook 6 to 8 minutes or until top surface of egg is almost set.

Place pans under heated salamander; broil 3 to 4 inches from heat 2 to 3 minutes or until egg is set and lightly browned.

Slide frittatas out of pans and cut each into 8 wedges. Serve warm or cold.