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1
Place potatoes in saucepan with water to cover them, add a little salt, bring to a boil and cook until potatoes are just tender, about 20 minutes.
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2
Do not overcook.
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3
Drain the potatoes and dice them into a large bowl.
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4
While the potatoes are cooking, heat one half tablespoon of the oil in a shallow saucepan, add the onions and cook until tender but not brown.
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5
Stir in the tomato puree and rosemary and simmer for 15 minutes.
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6
Stir in the parsley and season to taste with salt and pepper, then set the saucepan aside off the heat.
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7
Heat two tablespoons of the oil in a 12-inch skillet, preferably nonstick.
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8
Add the garlic, cook until golden, then stir in the collards and scallions.
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9
Cook over medium-high heat until the collards have wilted.
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10
Cook long enough to evaporate the excess moisture in the pan and add the collards to the potatoes in the bowl.
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11
Mix the potatoes and collards together and season to taste with salt and pepper.
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12
Mix in the cheese.
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13
Wipe out pan, place over medium heat and add remaining oil.
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14
Pour eggs into the pan, tilting the pan so the eggs are evenly distributed, then spread the collard and potato mixture evenly over the eggs.
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15
Cook until the bottom has set and is lightly browned.
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16
Using a spatula, loosen the frittata in the pan so it easily moves around.
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17
Place a dish larger than the skillet over the skillet and, holding the skillet and the dish tightly together with potholders, turn them over so the frittata is on the dish.
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18
Then slide the frittata back into the skillet, cook a few minutes longer to set the other side and transfer to a serving dish.
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19
Warm tomato sauce and spoon some over each serving of frittata.
