Potato Spinach frittata

This was inspired by my mother-in-law. We were at her birthday party the other day and she served - among other yummy things -a frittata with spinach. It was delicious, and the kids couldn't get enough of it. Today I decide to make a meal out of it and added some potatoes.

Here is how I made mine:
(For 4 people)

• 2 medium onions (yellow, red...whatever you like), chopped.
• 2 big potatoes, thinly sliced (It had to go quick today, so I pre-boiled the potatoes then sliced them).
• Whole leaf spinach (I used one 450 g bag of frozen spinach, thawed)
• 2 cloves garlic, finely chopped.
• 8 eggs, beaten.
• Salt and pepper to taste.

Now that I think of it, some crumbled feta would have gone very nicely with this.


- Soften the onions in some olive oil.
- Add the sliced potatoes. Until done, if they are raw.
- Press all the liquid out of the spinach and add to the pan.
- Add the chopped garlic.
- Make sure everything is evenly spread in the pan.
- Add the egges, beaten with some salt and pepper.
- Cook on a gentle heat until eggs are set. (As this was a rather large portion, and it was difficult to turn the fritatta to cook on the other side, I chose to cover it to let the top cook by the steam. If I had more time, I would have probably cooked it in the oven. 160 -180 degrees C, about 20 minutes?)

Bon apetit!