- In a 10-inch (25 cm) skillet on medium-high heat, heat oil and 1 tbsp (15 mL) butter. Add potatoes and sautè until brown and tender, about 8-10 minutes. Sprinkle with rosemary, season with salt and pepper and reserve. Wipe out skillet.
- Meanwhile, wash and stem spinach. Place in a saucepan on medium-high heat. Cover and steam until spinach is tender, about 2 minutes. Place spinach in colander, cool slightly then squeeze out all excess water. Chop.
- Place skillet on medium-low heat, and add remaining butter. When melted, add egg mixture. Cook slowly until bottom is set, stirring occasionally, about 10 minutes. The top will be slightly liquid.
- Place skillet under preheated broiler and broil until top is just set. Turn out onto serving platter and cut in wedges. Garnish with chive flowers, if available.