New potato and spinach frittata

    New potato and spinach frittata

    57saves
    50min


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    About this recipe: This chunky omelette makes a perfect light lunch, and is an ideal way of using up leftover new potatoes. Try serving with mixed salad with chives.

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 150 g (5½ oz) red onions, finely chopped
    • 1 large red pepper, chopped
    • 150 g (5½ oz) baby spinach leaves
    • 1 clove garlic, crushed
    • 6 spring onions, chopped
    • 500 g (1 lb 2 oz) cooked new potatoes, sliced
    • 3 eggs
    • 4 tablespoons skimmed milk
    • 1 tablespoon chopped fresh basil
    • 2 teaspoons finely chopped fresh chives
    • 1 tablespoon chopped fresh flat-leaved parsley
    • Salt and black pepper
    • 25 g (1 oz) Parmesan cheese, finely grated
    • 25 g (1 oz) half-fat mature Cheddar cheese, finely grated

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the oil in a large frying pan with a flameproof handle and sauté the onions and pepper for 5 minutes, or until they have softened.
    2. Add the spinach, garlic and spring onions and continue frying for 2 minutes, or until the spinach has wilted. Then stir in the potatoes.
    3. Beat the eggs in a large bowl with the milk, basil, chives and parsley and add salt and pepper to taste. Pour the mixture over the vegetables, reduce the heat and cook for 10-20 minutes until the egg begins to set.
    4. Meanwhile, heat the grill to medium. Sprinkle the cheeses over the frittata, then place the pan under the grill for 2 minutes, or until the cheese has melted and turned golden. Cut the frittata into wedges and serve.

    Cook's tip

    The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish in the oven or under the grill.

    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.

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