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Potato, spinach and Cheddar frittata

10 min prep · 30 min cooking · serves 4

A thick, sliceable omelette of potatoes, onion, spinach and cheese, cooked in one pan. It works for breakfast, a light dinner or tomorrow's packed lunch.

  • 1 pan
  • Good leftovers
  • Vegetarian
  • Gluten-free
  • Nut-free
  • Breakfast
  • Lunch
  • Dinner
  • Budget friendly

Ingredients

  • 8 eggs
  • 400 g waxy or new potatoes, very thinly sliced
  • 1 onion, thinly sliced
  • 100 g baby spinach
  • 80 g vegetarian mature Cheddar, grated
  • 2 tbsp olive oil
  • salt and black pepper

Method

  1. Warm the oil in a 24 to 26 cm (10 inch) non-stick frying pan with an ovenproof handle over a medium heat.
  2. Add the potatoes and onion with a pinch of salt, cover, and cook for 12 to 15 minutes, turning now and then, until the potatoes are tender and starting to colour.
  3. Stir in the spinach for a minute or two until it wilts.
  4. Heat the grill (broiler) to high. Beat the eggs with half the cheese, salt and pepper.
  5. Turn the heat under the pan to low, pour in the eggs and cook gently for 8 to 10 minutes, until set around the edges but still soft on top.
  6. Scatter over the rest of the cheese and slide the pan under the grill for 3 to 4 minutes, until the top is set and golden and the middle no longer wobbles.
  7. Leave it to settle for 5 minutes, then loosen the edges and cut it into wedges.