Potato, spinach and cheddar frittata
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4 - 6
Skip to ingredients
- 500g New potatoes
- 100g Baby spinach
- 15g Unsalted butter
- 1tbsp Olive oil
- 3 Spring onionschopped
- ½ Clove of garliccrushed
- 3 Eggs
- 1tbsp Milk
- 50g Cheddar cheesegrated
Method
step 1
Simmer the potatoes in water for about 15 minutes, until just tender. Drain and slice thickly.
step 2
Cook the spinach in a tiny amount of water for 3-4 minutes, until the leaves wilt. Drain well and squeeze out the excess moisture.
step 3
Heat the butter and olive oil in a large non-stick frying pan. Gently fry the spring onions and garlic for about 3 minutes and add the potatoes. Cook over a low heat for about 10 minutes, stirring occasionally. Add the spinach, stirring it through, and scatter the grated cheese on top.
step 4
Preheat the grill. Beat the eggs and milk together, then pour into the frying pan. Cook on the hob over a low heat until set, then brown and set the surface under the grill. Cool for a few minutes and then slice into wedges or squares.
step 5
- Serve warm or cold as finger food.
- Use a wooden spoon and a sieve to press the water out of the cooked spinach.
- Recipe by Red Tractor