Potato and spinach frittata

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This healthy frittata is a lovely filling dish especially if you have left over potatoes from yesterdays dinner. Serve simply on its own or with a slice of wholemeal bread topped with real butter or avocado.

Serves 4

Here’s what you’ll need:

  • Olive oil
  • 200g baby potatoes
  • 1 onion thinly sliced
  • A handful of spinach
  • 1 tsp smoked paprika
  • 6 eggs
  • Sea salt and pepper to taste

Here’s what to do:

  • Boil the potatoes in a large saucepan, cook until just tender,drain and cut into chunks.
  • Saute the onions and add then add the potatoes and fry in some olive oil until lightly  browned.

Fried potatoes always bring me back to my summer holidays when I was younger; my cousin and I would stay with my Nana and Grandad. My nana would always make this for us and it really was the tastiest meal. So simple but so yummy!

  • Add spinach and cook until it starts to wilt.
  • Add the smoked paprika.
  • Pour in the beaten eggs and cook until set. The underside of the frittata should be golden.
  • When set, remove from the hob and place the pan under the grill until set and golden brown.
  • Add salt and pepper to taste.
  • Cut into generous triangles and serve with a slice of wholemeal bread.

Enjoy x


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