Directions

• Wash herbs thoroughly (I use a salad spinner to dry mine). Remove large stems from herbs and chop the leaves well. (You could use a food processor, but I don't like they way the herbs turn juicy and mushy). Toss chopped herbs in a large mixing bowl.
• To the herbs, add peeled, shredded potato. Add chopped garlic, eggs, turmeric, cinnamon, salt and pepper. Mix well to combine. Will be the consistency of cake batter.
• Heat a large shallow fry pan (mine is 9" in diameter) over med-high heat. Add 1 tablespoon oil, pour in the frittata mixture, turn heat down to medium and cover with a lid. Let cook, covered for about 10 minutes. That side is done when the bottom turns a dark brown color.
• With a scratch-proof tool, such as a spatula, cut frittata into about 10 squares (or you can slice them in 6-8 triangles, like a pie). Flip each piece over. Drizzle 1-2 more tablespoons directly over frittata, cover once more and cook for another 10 minutes over a medium-low heat.
• Remove and serve hot. Or allow to cool, place in refrigerator and then serve cold, with sliced tomatoes and pita bread.