Rainbow Chard and Potato Frittata

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat.
3. 3
   Add 1 teaspoon salt, reduce heat to medium-low and simmer until potatoes are just tender, 5-6 minutes.
4. 4
   Drain and set aside.
5. 5
   Heat 1 tablespoon olive oil in a 9" oven-safe fry pan over medium-high heat.
6. 6
   Add prepared potatoes and cook, stirring occasionally, until lightly browned, about 8 minutes.
7. 7
   Transfer to a medium bowl.
8. 8
   Heat 1 more tablespoon olive oil in the fry pan over medium-high heat.
9. 9
   Add onion and chard stalks and cook, stirring occasionally, until tender, 3-4 minutes.
10. 10
    Add garlic and cook until fragrant, about 1 minute.
11. 11
    Add chard leaves and cook, stirring occasionally, until just barely wilted, about 2 minutes.
12. 12
    Transfer mixture to bowl with potatoes.
13. 13
    In a large bowl, whisk together eggs, parsley, remaining ½ teaspoon salt, pepper and chili flakes.
14. 14
    Heat remaining 1 tablespoon olive oil in the fry pan over medium-high heat.
15. 15
    Add egg mixture and arrange the prepared chard and potato mixture on top.
16. 16
    Sprinkle on the sun-dried tomatoes and Manchego cheese. Cook, without stirring, for 4 minutes.
17. 17
    Bake for 15-18 minutes until slightly puffed and golden.
18. 18
    Remove from the oven and top with additional Manchego cheese.
19. 19
    Cut into wedges and serve warm.