Potato Frittata with Spinach

Frittata (Italian: fritatta) is essentially very similar to an omelette. The two dishes differ only in one small detail: after pouring the egg mixture into the pan, we no longer stir the frittata. This dish is suitable for a snack, lunch, or dinner. Since it is also quite filling, we dont really need any side dishes. A large bowl of salad will suffice.

Details

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

2 spoons Oil, olive
400 g Potatoes, white
200 g Spinach, raw
2 pod Garlic, fresh
4 pieces Egg, fresh
2 piece Egg, egg white, fresh
2 pinch Salt, table
1 pinch Spices, pepper, black

Steps

Peel the potatoes, clean them, and cut them into 3 cm pieces. Cook the potato pieces in lightly salted water for 7 to 8 minutes or until they soften and can be easily pierced with a knife (be careful not to overcook the potatoes!). Drain the cooked potato pieces. Clean the spinach leaves, wash them, and dry them. Peel the garlic and finely chop it.
Preheat the oven to 170 degrees Celsius. In a bowl, whisk together the eggs, egg whites, salt, and pepper with a hand whisk.
Heat the oil in a pan with a heat-resistant handle and fry the potato pieces until golden brown. Add the spinach leaves and garlic, and sauté everything together for another 2 minutes, until the spinach leaves wilt. Then pour the egg mixture into the pan and reduce the heat to low. Cook the frittata on low heat for 5 to 6 minutes, until the bottom is golden brown.
Then place the pan in the preheated oven for 10 minutes to allow the frittata to cook through on top. Serve with a large bowl of seasonal salad.

Nutrition Information (Per 100g)

Calories: 97.27 kcal
Fat: 4.55 g
- Saturated Fat: 1.01 g
Carbohydrates: 7.27 g
- Sugars: 0.4 g
Protein: 4.85 g
Fiber: 1.21 g

Advice

You can also mix a bit of grated Parmesan or crumbled feta cheese into the egg mixture.