Simple Spanish Frittata with Potatoes & Spinach
A Simple Spanish Frittata (or Spanish Omelette) is a great way to use leftover potatoes, vegetables and even meat. Cooked on the hob and then transferred into the oven to finish, this simple Spanish frittata tastes just as good hot and fresh out of the oven as it does cold. Pair up with a simple salad, or include as part of a cold buffet for a different option for a get-together!
- 20 minutes (using leftovers)
- Serves: 4
- 5/6 Blas y Tir Baby Potatoes, pre-cooked whole and sliced
- 1 White Onion, diced
- Handful of Coriander or Flat Leaf Parsley, roughly chopped
- Handful fresh Spinach
- 6-8 free range British Eggs
- 2 tsp Curry Powder
- Sea Salt & Black Pepper, to season
- Drizzle of Olive Oil for frying
- Pre-heat the oven to 180°C, Gas Mark 5/6.
- Drizzle a small amount of olive oil into a heavy based, oven safe frying pan. When the pan is reasonably hot, add the chopped onion and a pinch of sea salt and black pepper.
- Add the sliced cooked baby potatoes to the frying pan with the onion. Cook for 3-4 minutes.
- When the potatoes and onion begin to brown, add the chopped herbs.
- Add another drizzle of olive oil and the curry power.
- Add the spinach to the mix.
- In a small bowl, whisk the eggs until the yolks and whites are combined.
- When the spinach begins to soften, pour in the eggs to the mix. Cook for 1-2 minutes.
- Transfer to the oven, and cook for a further 5-6 minutes, or until the middle is cooked.
- Serve immediately, or allow to cool and enjoy cold at another time.
This recipe is for a Simple Spanish Frittata, but you could try adding cooked bacon (or pancetta), freshly chopped chilli’s, or vegetables such as chopped asparagus, chopped green beans or garden peas.