Potato, spinach and cheddar frittata

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