A recipe for frittata

For those of you who are asking, here's the Simple Frittata recipe from "Moosewood Restaurant Cooks at Home" that I love to use:

2 tablespoons vegetable oil or butter (or a combination)
1 medium potato, cut into quarters and thinly sliced (I like to use a sweet potato)
1 medium onion, thinly sliced
some vegetables (optional) sorry I don't have a proportion, but I just use however much I feel like, or however much I have! Veggies that work well include bell peppers, spinach, kale, mushrooms, tomatoes
1 1/2 teaspoons chopped fresh herbs (basil, chives, oregono, tarragon, pretty much whatever you like! and i probably use more than 1 1/2 teaspoons)
1 garlic clove, minced or pressed (optional)
4 or 5 large eggs, beaten
1/2 cup grated cheese (optional)
salt and ground black pepper

Heat the oil in a large skillet. Saute the potatoes and onions covered, stirring frequently. After about 4 minutes, add the optional vegetables (add them a little later if you're using something that cooks up quickly, like spinach, kale or tomatoes), and continue stirring for about 8 minutes until the potatoes and onions are tender and golden. Stir in the herb and optional garlic. Pour the beaten eggs over the sauteed vegetables, tilting the pan to distribute them evenly. Sprinkle on the cheese, and salt and pepper to taste. Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.

To brown the top of the frittata: If your skillet is flameproof, simply place the frittat under a preheated broiler for about 2 minutes. Otherwise, carefully slide the frittata onto a plate and then flip it over, back into the skillet, to brown the other side. To serve, cut the frittata in half.

Serves 2.