WILD MINT FRITTATA

2 large potatoes
3 Tbsp. butter
1 cup fresh grated Parmesan or Romano
1/2 cup mint leaves, washed thoroughly and minced
3 eggs. lightly beaten
plain yogurt

Slice potatoes lengthwise in quarters. Boil until softened but still firm. Drain.

In a large skillet, saute potatoes in butter until brown on both sides. Arrange in pan in the shape of a daisy.

Combine cheese, mint, and eggs; and pour over potatoes. Cook until crisp and golden on bottoms, flip and cook second side until crisp.

Serve with a dollop of yogurt.