1 . Wash the Swiss chard and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.

2. Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic,

and saute until the onion turns golden, about 10 minutes. Mix in the potato and cover the pan.

Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about

10-15 minutes. Remove the cover and pile on the Swiss Chard. Cover again and cook tossing

occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.

3. Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt, and pepper. Stir in the cooled vegetable mixture.

4. Melt the butter in the skillet over low heat and swirl it around to coat the sides of the

pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquid

egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.

5. Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.