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1
Remove and mince chard leaves and cut stems in 1/2-inch-long pieces.
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2
Maintain leaves and stems in separate containers, and set aside.
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3
Heat 1 tablespoon olive oil in 10-inch skillet over medium heat.
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4
Add butter, and when melted, toss in onions.
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5
Cook, stirring frequently, over medium heat, about 5 minutes, then reduce heat to low, add 1/2 teaspoon salt and cover skillet.
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6
Cook 20 minutes more, or until onions are soft.
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7
Stir in potatoes and herbs.
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8
Cover and cook about 10 minutes, stirring intermittently, or until potato slices are tender.
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9
Add chard stems and saute about 2 minutes more.
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10
Stir in chard leaves and garlic and cook another minute, or until leaves are wilted but still bright green.
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11
Remove pan from heat.
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12
Break eggs into large bowl, add remaining 1/2 teaspoon salt, and beat well with whisk.
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13
Add vegetables, black pepper to taste and cheese.
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14
Stir until evenly distributed.
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15
Clean and dry skillet and return to burner over medium heat.
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16
Preheat broiler.
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17
When skillet is hot again, add remaining olive oil, wait about 30 seconds, and swirl to coat pan.
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18
Pour in vegetable-egg mixture and cook undisturbed over medium heat, 3 to 4 minutes, or until bottom of eggs have firmed.
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19
Transfer skillet to broiler, and broil about 3 minutes, or until frittata is firm in center.
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20
Remove from broiler, and run knife around edge to loosen frittata.
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21
Slide or invert onto large, round plate, and serve hot, warm or at room temperature, cut into wedges.
