Category: Main Course
Cuisine: Italian
Yields:
4 Servings
Potato and Spinach Frittata
This is so easy and tasty and satisfying – if you are looking to “go veggie” this is a pretty good place to start.
Ingredients
Adjust Servings
Instructions
- Cut the potatoes into 5mm-thick slices, place in a microwave-proof dish, cover and cook, on high, for 6 minutes. OR Place the whole potatoes in boiling water and cook for about 20 minutes – until tender, drain and slice when cool enough to handle.
- Meanwhile, heat a little oil in a medium-sized, non-stick, oven-proof pan (see NOTE), over a low heat. Add the spring onions and cook, stirring occasionally, for 5 minutes.
- Add the garlic, stir through, and cook for 2 minutes.
- Beat the eggs and add the milk and 90g of the feta cheese.
- Remove the onion and garlic mixture from the pan and stir into the eggs.
- Raise the heat under the pan to medium and add the spinach. Once the spinach has wilted, add the potatoes and mix.
- Pour the egg mixture over the spinach and potatoes - mix lightly.
- Cook, without stirring, for 3 minutes – until set.
-
Sprinkle with the remaining cheese and place under a griller for 2 or so minutes – until golden brown.
Notes
I don’t have such a pan, so I use a non-stick frying pan and remove the handle to prevent it being damaged by the heat of the grill.