Chicken, Green Olive & Manchego Frittata, Fresh Spring Greens - Cuisine Magazine - From New Zealand

Ingredients

• 120ml olive oil plus 2 tablespoons extra
• 1 medium onion, finely chopped
• 300g waxy potatoes, peeled, halved and cut into thin slices
• 7 eggs, size 7
• 300g shredded roast chicken
• 1⁄2 cup Spanish green olives, squashed with the base of a mug and stones removed
• 3⁄4 cup manchego cheese, grated
• FRESH SPRING GREENS
• 1 teaspoon olive oil
• 1 teaspoon lemon juice
• 2 cups mesclun salad mix
• 1 cup micro greens