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
Preparation
- Cook the potatoes in a saucepan of boiling water for 5–6 minutes or until almost tender.
- Put the spinach in a steamer basket or colander over the potatoes and cook for a further 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 the moisture, then roughly chop.
- Heat the oil in a non-stick frying pan that is about 25 cm in diameter. Add the capsicum 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 slotted 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 parmesan and place under the grill.
- Cook for 3–4 minutes or until browned and puffed around the edges.
- Cut into quarters or wedges and serve.