The warm weather of two days ago is but a distant memory and I found myself needing a quick and warming dinner after a long day at work. I should have been at tennis but the weather was too bad... gusting winds and snow predicted tonight on the highlands.
This frittata is quick, easy and delicious... it ticks all the boxes! Oh, and I found it on Taste.
Potato and Spinach Frittata
Ingredients
400g coliban (washed) potatoes, peeled, cut into 3cm pieces
1 tbs olive oil
80g baby spinach leaves
4 eggs
2 egg whites
1 garlic clove, crushed
Salt & freshly ground black pepper
Method
1. Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain well.
2. Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the potato and cook, stirring occasionally, for 5-6 minutes or until golden. Reduce heat to medium. Add the baby spinach leaves and cook, stirring occasionally, for 2 minutes or until spinach wilts.
3. Preheat grill on high. Whisk together the eggs, egg whites and garlic in a medium jug. Season with salt and pepper.
4. Pour the egg mixture into the pan. Cook for 4-5 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for 3-4 minutes or until golden brown and just set. Cut into wedges to serve.
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