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1
Preheat the oven to 400 degrees F. Place the potatoes in a pot, cover with cold water and season with salt.
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2
Bring to a boil; reduce the heat to medium and simmer until just tender, about 10 minutes.
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3
Drain and set aside.
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4
Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet over medium-high heat.
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5
Add the onion; cook, stirring occasionally, until soft, 7 minutes.
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6
Add 1 more tablespoon oil, the chard and 1/4 teaspoon salt.
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7
Cook, stirring occasionally, until the chard is tender and any liquid has evaporated, 5 minutes; transfer to a large bowl and gently stir in the potatoes, eggs, 1/4 teaspoon salt, and pepper to taste.
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8
Wipe out the skillet.
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9
Heat the remaining 1 tablespoon olive oil in the skillet over medium heat.
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10
Pour in the egg mixture and top with the soppressata.
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11
Cook until the edges start to set, 3 minutes.
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12
Transfer to the oven and bake until golden and set, about 12 minutes.
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13
Place the bread on a parchment-lined baking sheet; top with the cheese and parsley.
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14
Bake until the cheese is bubbling, 5 minutes.
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15
Serve with the frittata.
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16
Per serving: Calories 473; Fat 23 g (Saturated 7 g); Cholesterol 129 mg; Sodium 1,072 mg; Carbohydrate 42 g; Fiber 6 g; Protein 26 g
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17
Photograph by Justin Walker
