Potato, spinach and cheddar frittata
THE frittata is perfect served cold at a picnic or sliced into wedges as part of a packed lunch.
INGREDIENTS
Serves 4-6 1kg new potatoes 225g bag spinach leaves 25g butter 1 tablespoon olive oil 1 bunch spring onions, chopped 1 garlic clove, crushed 100g mature Cheddar cheese, grated 6 medium eggs 3 tablespoons semi-skimmed milk Salt and freshly ground black pepper
METHOD
Simmer the potatoes in lightly salted water for 15 minutes until just tender. Drain and slice thickly before cooking the spinach in a tiny amount of water for 3-4 minutes until leaves wilt.
Drain well before squeezing out the excess moisture.
Heat the butter and olive oil in a frying pan. Gently fry the spring onions and garlic for 3 minutes then add the potatoes. Cook over a low heat for about 10 minutes, stirring occasionally. Add the spinach, stirring it through, then scatter the grated cheese on top.
Frittata is perfect served cold at a picnic
Preheat the grill. Beat the eggs and milk together, season, then pour into the frying pan.
Cook on hob over a low heat until set then brown and set surface under the grill. Cool for few minutes then slice into wedges.