Frittata With Potato, Rapini And Pecorino | Idaho Potato Commission

Ingredients

• 1 pound Idaho® redskin potatoes, cut into bite-sizes pieces
• 8 ounces yellow Spanish onion, sliced into ½-inch rings
• ¼ cup extra virgin olive oil, divided
• 2 tablespoons, divided, salt
• ½ teaspoon smoked sweet Spanish paprika
• 12 eggs
• 5 ounces rapini, thinly sliced
• 2 garlic cloves, minced
• 4 pecorino toscano, grated
• olive oil as needed
• ½ teaspoon pepper
• salt as needed
• fresh herbs, chopped (optional) as needed