Potato and spinach frittata

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  • The perfect wholesome - and speedy - week-night dinner to warm you on a chilly evening


    400 g (14 oz) waxy potatoes, peeled
    250 ml (9 fl oz/1 cup) vegetable stock
    3 tablespoons olive oil
    1 red onion, diced
    2 celery stalks, finely sliced
    100 g (31/2 oz/21/4 cups) baby English spinach
    6 eggs, lightly beaten
    70 g (21/2 oz/3/4 cup) grated parmesan cheese
    green salad, to serve


    1. Cut the potatoes into chunks approximately 1-2 cm (1/2-3/4 inch) square. Put the potato pieces in a deep frying pan and add the vegetable stock. Heat over high heat until most of the stock has evaporated, then reduce the heat to medium and add the oil, onion and celery and season with salt and pepper. Toss so that all the vegetables are lightly coated in the oil, then allow to cook for a few minutes until the vegetables are slightly softened.
    2. Add the spinach leaves, stir for a few minutes until the leaves have wilted, then pour the beaten eggs over the top. Sprinkle with the parmesan and continue to cook for 10 minutes over medium heat until the egg is almost set.
    3. Remove from the heat and place under a grill (broiler) until the cheese is golden and the frittata has begun to puff up. Serve immediately, or cut into 4-6 portions and serve with a green salad.

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