This is a very satisfying dish, warm and filling on a blustery March day, yet full of the wonderful fresh taste of spring.

1 lb. new potatoes
1 onion
1 1/2 Tbs. olive oil
2 tsp. butter
3/4 cup sliced fennel bulb
3/4 cup sliced young leeks
1 bunch sorrel (1/2 lb), washed and sliced
1 bag baby spinach leaves (about 1/2 lb.), washed
salt and pepper to taste
9 eggs
1 handful fresh peas
1/2 cup snipped chives
3/4 cup crumbled queso fresco (or any dry white curd cheese)

Scrub the new potatoes and cut them in 1/4 inch slices - halve them first if they are on the large size. Steam them until they are just tender, but not soft.

Heat a tablespoon of olive oil and the butter in a large, nonstick pan and sautC) the fennel and leeks, stirring often, until they are soft. Add the sorrel and spinach leaves, and toss over high heat until the greens are completely wilted and have given up most of their moisture. Stir in the steamed potatoes and salt and pepper to your taste.

Beat the eggs with a moderate amount of salt, then stir into them the fresh peas, chives, and the cooked vegetables.

Wipe the pan clean, add the remaining olive oil and heat it for a moment, then pour in the egg and vegetable mixture, making sure all the vegetables are more or less evenly distributed through the pan. Sprinkle the crumbled white cheese over the top.

Lower the heat - you need a very small flame for this - and cover the pan. Cook the frittata for about ten to fifteen minutes, then check it. When the top is nearly set, put it under a hot broiler for a minute or two, just enough to finish setting the top of the eggs and to lightly brown the cheese.

Slide the frittata out onto a large platter, cut it into wedges and serve hot or warm.

Serves 6.

SPRING GREEN SOUP

1 bunch firm, glossy turnip greens (from baby turnips)
1 bunch firm, glossy beet greens (same)
4 cups baby spinach leaves
1 small bunch feathery fennel greens
6 green onions
a few new potatoes (about 1/2 lb.)
salt and pepper to taste
2 Tbs. olive oil
2 large onions, chopped
1 cup sliced leeks, white and light green
2-3 cups light vegetable broth

optional: fresh lemon juice

Put the potatoes and greens into a soup pot with enough water to cover and a generous sprinkle of salt, and bring the water to a boil. Lower the heat and let the vegetables simmer until they are tender, about twenty minutes.

Meanwhile, heat the olive oil in a nonstick pan, add the chopped onions and leeks, and cook over very low heat, stirring often, until nicely caramelized. Add the onions and leeks to the soup, simmer everything together for about ten minutes, then add vegetable broth to your taste.

Puree the soup in a blender, in batches, and return it to the pot. Taste, and correct the seasoning with a little more salt, and some pepper. If you like, you can add a few drops of fresh lemon juice, but I prefer this particular soup with very little acidity.

Serve hot, garnished with crumbled queso fresco or mild feta.

Serves 6.