An Italian frittata is a potato pie cooked in a skillet. This delicious dish is great for get-togethers or just hovering around the home. Yukon Gold potatoes are suggested because of the sturdy texture. In a bowl, dice a potato per person and douse the potatoes with Olive Oil. Add chopped onion and chopped green peppers with the diced potatoes. Pour this mixture into a large skillet and cook the potatoes for about a half hour, stirring constantly. Remove the potatoes back to the bowl. In a second bowl, beat 10 large eggs until the egg color is lighter and the eggs are smooth. Pour the eggs over the cooked potatoes. Season with salt and pepper. Add a dash chopped herbs. Pour the potato/egg mixture into a heavily oiled skillet, with olive oil. Cook the frittata by lifting and stirring the mixture. While the egg mixture is cooking, add pieces of washed fresh spinach leaves. The frittata is done when it becomes golden brown on the bottom. Flip the frittata onto a platter with the skillet bottom up to showcase the golden glow of this Tuscan specialty. It is summer’s golden sunshine made at home! © Kelly McBride Loft