Potato & Spinach Frit­tata

SERVES 4 PREPA­RA­TION & COOK­ING 40 MIN­UTES

Woman’s Day (NZ) - - Reality Bites -

500g baby new pota­toes

8 free-range eggs

2/3 cup milk

1 ta­ble­spoon olive oil

100g baby spinach leaves

1 cup char­grilled red cap­sicum, drained,

coarsely chopped

100g soft goat’s cheese, crum­bled ¼ cup chopped fresh flat-leaf parsley

1 ta­ble­spoon lemon rind strips (see tip)

OLIVE SALSA

¼ cup pit­ted kala­mata olives, chopped

¼ cup pit­ted green

Sicilian olives, chopped

¼ cup pit­ted green olives, chopped

½ small red onion, finely chopped pinch dried chilli flakes

1 ta­ble­spoon olive oil

2 tea­spoons lemon juice

1. Place pota­toes in a medium saucepan with enough cold water to just cover. Boil over medium heat for 15 min­utes or un­til potato is ten­der. Drain and cut into 2.5cm pieces.

2. Whisk eggs and milk in a medium bowl, then sea­son. Pre­heat grill.

3. Heat oil in a heavy-based fry­pan over medium-high heat. Cook spinach un­til wilted. Add potato and cap­sicum, then cook, stir­ring, for 1 minute. Add egg mix­ture. Re­duce heat to medium and cook for 7 min­utes or un­til egg is al­most set. Top with cheese and place un­der heated grill for 3 min­utes or un­til golden and set.

4. OLIVE SALSA. Com­bine all the in­gre­di­ents in a small bowl.

5. Sprin­kle frit­tata with parsley leaves and lemon rind. Top with salsa and serve.

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