I love to cut small fingerling potatoes into slices, and then sauté them with onions, red peppers, spinach and scallions. Pour in some eggs and you have an easy, tasty meal. When you prepare the potatoes, slice them down their length. This shows off their shape and gives the frittata more heft. Make sure to slice them thinly to ensure that they cook evenly. I’ve also added ground turmeric to this frittata for its unique earthy flavor and the beautiful golden color it gives the frittata. Look for turmeric in the bulk spice section of well-stocked grocery stores, which is a nice way to sample the spice without buying a whole jar. To ensure that the turmeric flavor and color distributes evenly, add it to the pan as you’re heating the oil and let it infuse in the oil for a few seconds before cooking the rest of the recipe. By the way, turmeric can stain clothes as well as bamboo and wooden utensils and the color fades away slowly. Wear an apron, and if you have a favorite bamboo or wooden spatula that you don’t want stained, keep it away as you cook this dish. Add diced onions and cook, stirring occasionally, until they start to soften, about 2 minutes. Add minced garlic and stir for 30 seconds. Add the red pepper and cook until they start to soften, about 2 minutes. Add scallions and spinach leaves and cook until the leaves start to wilt, stirring occasionally. Frittata will keep refrigerated for 5 days. Leftovers can be eaten chilled or briefly warmed in the microwave.
