Summer Greens and Potato Fry-Up

This is from the "From Asparagus to Zucchini" Cookbook.

1 T butter
1 tsp chili oil
4 small potatoes thinly sliced
1 small onion, finely chopped
1/2 pound fresh spinach, chard, or other mild-flavored greens, washed & stemmed (I used chard)
1/2 tsp dried ground thyme
3/4 cup cooked sweet corn (i didn't cook it first)
3 sprigs fresh oregano (i subbed dried oregano)
1/2 tsp paprika (i didn't have this)
grated parmesan cheese (optional)

Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and onions, and season well with salt & pepper. Let the potatoes brown slightly in the pan on one side for several minutes. Toss potatoes, season with more salt & pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water (I used veggie broth), cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking & browning. Season to taste and top with parmesan. Serve with fried eggs if you like (we did!).