8 eggs, beaten
3 medium potatoes, sliced in thin half discs (cut the potato in half, place cut side down and slice thin coins)
one medium onion sliced thin
3 garlic cloves, minced
In a separate pan from the one you intend to cook the frittata in, cook the potatoes in a little canola oil until they are soft and starting to brown on the edges. Put cooked potatoes in a large, heat proof mixing bowl. Cook the onions until they are soft and starting to color (or you could caramelize them slowly). At the end of cooking the onions add the garlic in, allow the garlic to get fragrant before adding the onion mixture to the potatoes. Add in any other veggies you like:
two large kale leaves
a handful of spinach
one zucchini's worth of coins
a handful of basil
thinly sliced red pepper
Generously season this mixture with salt and pepper and toss to combine.
At this point you should prepare to cook. Coat the bottom and sides of your pan (I used a 5 inch cast iron pan, this size is recommended, but non-stick should work just as well. Any larger might make for a difficult time flipping) with canola oil and heat over medium heat. While the pan is getting hot, oil a light dinner plate lightly. When the pan is hot, add half the mixture and push down into the pan. Allow to cook about five minutes, then check around the edges with a spoon to make sure it isn't stuck. Invert your oiled plate on the pan, place your hand on the bottom of the plate, and flip. Check the pan and clear it of any stuck egg before sliding the mixture back into the hot pan. Use a spoon to push the edges in and flatten the top. The first flip will probably be a bit messy, but don't worry, each flip will make the frittata prettier. Continue cooking for about five minutes and flipping until both sides are golden brown. You can make a slit in the frittata to make sure the inside is cooked, just make sure to flip it one more time to reseal the slit. I made a video of flipping the frittata so you can see the process.