Spinach, Ham & Cheese Frittata with Fingerling Potatoes

8 eggs
2 cups fresh baby spinach
6 slices precooked regular deli ham, sliced thin
1 cup shredded cheddar cheese
2-4 white fingerling potatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon olive oil
1 teaspoon butter


Heat olive oil and butter in a non-stick pan. Slice potatoes into 1/8 inch thick slices. Sauté in the olive oil and butter until soft, about 3-4 minutes. Beat eggs in a bowl, and season with salt and pepper. Set aside. Cut ham into small pieces, add to the pan and cook with the potatoes. Add ½ the spinach to the pan. Add eggs and reduce heat to medium low. Add the grated cheese, reserving a small portion for the end of the cooking process. Use a plastic spatula to gently stir the eggs, giving it some volume as it begins to slowly cook. Be sure the eggs do not stick to the pan by sliding a plastic spatula along the edge of the pan to separate the eggs from surface. If necessary, lightly drizzle some oil along the inside of the pan so that the eggs do not stick to the pan. Occasionally, check the wetness of the eggs by gently shaking the pan. When the eggs have become firm, place a large plate or a pizza pan over the top of the frying pan. In one motion, flip the pan and the plate at the same time so that the eggs have been flipped onto the plate. Return the pan back to the stove and gently slide the eggs (already looking like a thin cake) onto the pan so that the other side can cook. When the eggs are cooked, add some fresh cheddar cheese on top of the eggs, and some fresh spinach leaves around the eggs as a garnish.