Potato, spinach and cheddar frittata with chives

Name: Potato, spinach and cheddar frittata with chives
Total time: 35 min
Cuisine: Spanish
Ingredients: 400g baby new potatoes, sliced thin; 8 eggs; 150g baby spinach; 60g mature cheddar, grated; 3 tbsp chives, snipped; 2 tbsp garlic infused oil; 1 tsp black pepper

A thick, golden frittata with soft potato, spinach and sharp cheddar. Serve warm for dinner or cold in a lunchbox.

Time35 min
LevelEasy
Costabout £1.30 a head

4 servings

Ingredients

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400 gbaby new potatoessliced thin
8eggs
150 gbaby spinach
60 gmature cheddargrated
3 tbspchivessnipped
2 tbspgarlic infused oil
1 tspblack pepper

Method

1
Boil the potato slices in salted water for 6 minutes, until just tender. Drain well.
6 min
2
Heat the oil in a 24 cm ovenproof frying pan over a medium heat. Add the potatoes and fry for 3 minutes. Add the spinach and stir until wilted, about 1 minute.
4 min
3
Beat the eggs with the cheddar, chives, pepper and a pinch of salt. Pour over the vegetables.
4
Cook on a low heat for 8 minutes, until the edges are set but the middle is still wobbly.
8 min
5
Heat the grill to high. Grill the top for 3 to 4 minutes, until golden and just set.
4 min
6
Rest for 5 minutes, then slice into wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.