Spanish Potato & Onion Frittata with Spinach Salad

Directions

1. Prep all produce and gently pat dry the potatoes after slicing them very thin; season with salt and set aside to drain.
2. In a nonstick skillet, heat a bit of olive oil over medium-high. Add the onion, garlic, thyme, and oregano; cook until the onions are soft and golden, about 4–5 minutes, then remove from the pan.
3. Shake excess moisture from the potatoes and pat dry; add more oil to the skillet, spread the potatoes in, reduce the heat to low, and cover. Cook until tender, stirring occasionally, 5–7 minutes, then spread the onion mixture evenly over the potatoes.
4. In a medium bowl, whisk the eggs with water, salt, and pepper until blended.
5. Pour the egg mixture over the potatoes in the skillet. Cover and cook until the base and edges begin to set, about 5–6 minutes.
6. Preheat the oven to broil and position the rack just under the heat. Transfer the skillet to the oven and broil until the center is firm and the top is golden, about 5–7 minutes.
7. Meanwhile, make the salad dressing by whisking balsamic with oil, honey, Dijon, salt, and pepper. Peel and grate the carrot, dice the tomato, and add them to the dressing. Just before serving, add spinach to the dressing and toss. Chop chives.
8. When the frittata is set and lightly browned on top, invert it onto a cutting board using oven mitts to release the potatoes facing up. Slice into wedges and serve with the dressed spinach salad, finishing with chives on top if desired.