Title: Sorrel frittata
 Categories: Appetizers, Eggs
      Yield: 6 servings
 
      3 c  Stems removed & torn sorrel
    1/2 c  Boiling salted water
      6    Eggs
      2 tb Sour cream
      1 pn Cayenne pepper
           Seasoned salt
           Freshly ground pepper
      1 md Boiled until tender red
           -potato
      2 tb Butter
    1/4 c  Minced shallot
      3 tb Sour cream
 
  paprika garnish leaves sorrel
  
  Cook sorrel* in boiling salted water in large saucepan until tender,
  about 1 minute. Drain well. Squeeze dry, then pat dry with paper
  towels. Whisk eggs, 2 tablespoons sour cream, cayenne pepper, salt
  and pepper to blend in medium bowl. Mix in cooked sorrel.
  
  Preheat broiler. Peel potato and finely chop. Melt butter in heavy
  10-inch broiler proof skillet over low heat. Add shallot and cook
  until tender, stirring frequently, about 6 minutes. Increase heat to
  medium. Add potato and stir until coated with butter. Add egg
  mixture. Reduce heat to low and cook until bottom of frittata is set
  and only top surface is runny, about 10 minutes. Spread 3 tablespoons
  sour cream over top. Sprinkle lightly with paprika. Broil until top
  is light brown, watching carefully. Transfer to platter. Surround
  with sorrel leaves. Cut into small slices. Serve hot or at room
  temperature.
  
  *Can substitute torn spinach leaves.