Spring potato frittata with crispy crust

Potatoes, Swiss chard, and a panko-parmesan crust

Sliced potatoes make this frittata almost like a Spanish tortilla, but not as oily as those are traditionally made. It’s a great showcase for spring produce — I used Swiss chard and fresh oregano, but things like asparagus, broccolini, garlic scapes or even some mushrooms could work as well.

I was sort of following this recipe, but initially screwed up. …