Spanish Fritatta - Adapted from Splendid Table

1 medium to large potato, sliced thin
olive oil
1 medium onion, sliced into thin rings
Salt and fresh-ground black pepper
1 large garlic clove, minced
1 tablespoon mild Spanish paprika, or mild or hot Spanish smoked paprika (pimenton de la vera)6 large eggs
3/4 cup milk
1/8 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
1 cup shredded Muenster or Monterey Jack cheese

1. Preheat the oven to 350 F. Film a 10-inch skillet (with an ovenproof handle) with oil, and heat over medium-high heat. Add the potatoes, onions, and a little salt and pepper. Sauté until the potatoes are tender. Remove skillet from the heat. Stir in the garlic then sprinkle the potatoes with the paprika.2. In a bowl, beat together the eggs, milk, salt, pepper, and 2/3 cup of each of the cheeses. Pour the mixture over the sauteed potatoes. Sprinkle with the remaining cheeses, cover with foil, and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it. Let the omelet stand for 5 to 10 minutes before cutting it into wedges.

LYNNE'S TIPS: Think of this recipe as a general idea and improvise. Use cooked greens like spinach and chard instead of all or part of the potato. Or before cooking the vegetables, saute several slices of good bacon or pancetta in the skillet until barely browned. Remove from the skillet and set aside. Discard the fat in the pan and proceed with the rest of the recipe. Add the bacon to the egg mixture before pouring it over the potatoes