Spinach and potato frittata | Reader's Digest Asia
This flat omelette makes a delicious vegetarian main course, and can be eaten hot or at room temperature. It is a versatile recipe, as almost anything can be added to it – a handy way of using up...
Ingredients
- 500 g potatoes, scrubbed and cut into 1 cm cubes
- 5 cups (225
- g) baby spinach leaves, trimmed of any large stalks
- 1 tablespoon extra virgin olive oil
- 1 red capsicum, quartered lengthwise, seeded and thinly sliced
- 5–6 spring onions, thinly sliced
- 5 eggs
- 1/4 cup (25 g) freshly grated parmesan
- salt and pepper
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