A great dish for days when the fridge is looking a little
bare, this frittata is quick, easy and can be topped with cheese for added
- 500 g potatoes, scrubbed and cut into 1 cm (½ in)
- 225 g baby spinach leaves, destalked
- 1 tbsp rapeseed oil
- 1 red pepper, quartered lengthways, seeded and thinly sliced
- 5–6 spring onions, thinly sliced
- 5 eggs
- 2 tbsp freshly grated mature cheddar cheese
- salt and pepper
- Cook the potatoes in a saucepan of boiling water for 5–6 minutes or until almost tender. Put the spinach in a steamer or colander over the potatoes and cook for another 5 minutes or until the potatoes are tender and the spinach has wilted. Drain the potatoes. Press the spinach with the back of a spoon to extract excess moisture, then chop.
- Heat the rapeseed oil in a non-stick frying pan that is about 25 cm (10 in) in diameter. Add the pepper slices and sauté over a moderate heat for 2 minutes. Stir in the potatoes and spring onions and continue cooking for 2 minutes.
- Beat the eggs in a large bowl, season with salt and pepper and mix in the spinach. With a draining spoon, remove about half of the vegetables from the pan and add to the egg mixture, leaving the oil in the pan. Stir the egg and vegetables briefly to mix, then pour into the frying pan. Cover and cook, without stirring, for about 6 minutes or until the omelette is almost set but still a little soft on top. Meanwhile, preheat the grill.
- Dust the top of the frittata with the mature cheddar cheese and place under the grill. Cook for 2- 3 minutes or until browned and puffed around the edges. Then cut into quarters or wedges and serve.