Entertaining

Potato & Spinach Frittata

Description

Perfect for entertaining! This frittata is lovely served either warm or chilled.

Prep time:30 mins

Cook time:40 mins

Serves: 20

Ingredients

  • 2 x 750g cans Edgell Tiny Taters, drained
  • 1 cup frozen Birds Eye Chopped Onions
  • 1 cup baby spinach, firmly packed
  • 100g fetta cheese, chopped
  • 6 large eggs
  • 2 tablespoons plain flour
  • ½ cup cream
  • ½ cup milk
  • 1 cup grated tasty cheese

Instructions

Step 1

Cut drained Edgell Tiny Taters into thin slices and place half over of the base of a baking paper lined 25cm x 30cm baking dish. Cover with a layer of frozen Birds Eye Chopped Onions, spinach, fetta and remaining potato slices.

Step 2

Combine eggs, plain flour, cream and milk together, mix well and season to taste. Stir in grated tasty cheese and pour mixture over potatoes.

Step 3

Bake in a preheated oven at 180ºC for 40-45 minutes or until set and golden.

Step 4

Allow to cool and refrigerate overnight. Turn out onto a chopping board and cut into thin wedges or slices.

Tasty Tip!

Frittata can be topped with a spoonful of your favourite relish.

Potato  Spinach Frittata
User rating:
  • 4

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