Spinach and potato frittata

    45 min

    This flat omelette makes a delicious vegetarian main course, and can be eaten hot or at room temperature. It is a very versatile recipe, as almost anything can be added to it – a handy way of using up leftovers. Serve with toasted wholemeal bread and sliced tomatoes and/or a mixed green salad for a quick supper.

    20 people made this

    Serves: 4 

    • 500 g (1 lb 2 oz) potatoes, scrubbed and cut into 1 cm (½ in) cubes
    • 225 g (8 oz) baby spinach leaves, trimmed of any large stalks
    • 1 tbsp extra virgin olive oil
    • 1 red pepper, quartered lengthways, seeded and thinly sliced
    • 5–6 spring onions, thinly sliced
    • 5 eggs
    • 2 tbsp freshly grated Parmesan cheese
    • salt and pepper

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Cook the potatoes in a saucepan of boiling water for 5–6 minutes or until almost tender. Put the spinach in a steamer or colander over the potatoes and cook for another 5 minutes or until the potatoes are tender and the spinach has wilted. Drain the potatoes. Press the spinach with the back of a spoon to extract excess moisture, then chop.
    2. Heat the oil in a non-stick frying pan that is about 25 cm (10 in) in diameter. Add the pepper slices and sauté over a moderate heat for 2 minutes. Stir in the potatoes and spring onions and continue cooking for 2 minutes.
    3. Beat the eggs in a large bowl, season with salt and pepper and mix in the spinach. With a draining spoon, remove about half of the vegetables from the pan and add to the egg mixture, leaving the oil in the pan. Stir the egg and vegetables briefly to mix, then pour into the frying pan. Cover and cook, without stirring, for about 6 minutes or until the omelette is almost set but still a little soft on top. Meanwhile, preheat the grill.
    4. Dust the top of the frittata with the Parmesan cheese and place under the grill. Cook for 3–4 minutes or until browned and puffed around the edges. Then cut into quarters or wedges and serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    Some more ideas

    For a courgette and potato frittata, replace the spinach with 1 large courgette, quartered and sliced, and use 1 sliced small leek in place of the spring onions. Sauté the leek, courgette and pepper for 3–4 minutes. Add the potatoes and stir. Mix a handful of torn fresh basil leaves with the beaten eggs, and cook the omelette as in the main recipe. * Make a smoked salmon frittata. Omit the potatoes and red pepper, and sauté a courgette, quartered and sliced, with the spring onions. Add 75 g (2½ oz) slivered smoked salmon to the eggs with the spinach. Finish the frittata under the grill.

    Plus points

    Spinach is a good source of several antioxidants, including vitamin C and vitamin E, and it provides useful amounts of folate, niacin and B6. Contrary to popular belief, it is not a particularly good source of iron. * Eggs are high in cholesterol, but your blood cholesterol is more affected by the amount of saturated fat you eat. Nevertheless, diabetics should limit intake to 4 eggs a week.

    Each serving provides

    Excellent source of vitamin A, vitamin B6, vitamin B12, vitamin C. Good source of calcium, folate, iron. Useful source of potassium, vitamin B1, vitamin B2, vitamin E, zinc.

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