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Spinach and Potato Frittata

Reviewed: Feb. 26, 2011
This is a fantastic basic recipe and I have made it frequently. Due to personal taste, I always reduce the amount of potatoes in half, slice them very thinly and add seasoning (cook's salt) when first cooking the potatoes. I also double the spinach. For the last few minutes I transfer from my wok to a large flat glass pie plate and then broil in the oven so the top is nicely done. Delicious!!
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