Potato, Spinach and Tomato Frittata

400g potatoes

1/2 onion, chopped

1 tbsp olive oil

2 handfuls spinach

6 eggs

1 clove garlic, crushed

1/4 tsp ground turmeric

1 tsp dried chives

1 tomato, thinly sliced

handful grated cheese

Method

1. Peel potatoes and cut into approx 3cm pieces.

2. Cook potatoes in boiling salted water until tender, approx 7-8 minutes. Drain well.

3. Heat oil in a 20cm diameter non stick frying pan over medium-high heat. Add onions, cook until softened. Add potatoes, cook, stirring occasionally for 5-6 minutes or until golden. Reduce heat to medium. Add spinach leaves and cook, stirring occasionally for 2 minutes or until spinach has wilted.

4. Preheat grill on high. Whisk together eggs, garlic, turmeric and dried chives. Season with salt and pepper.

5. Pour egg mixture over the potatoes in the pan. Add sliced tomato and sprinkle with cheese. Cook for 4-5 minutes or until frittata is set around the edges but still runny in the centre. Finish cooking under the preheated grill for 3-4 minutes or until golden brown and just set.

Comments

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