A Spanish tortilla is an ‘egg pie’ made with potatoes which are traditionally sliced. The recipes can be kind of time consuming so I came up with this fairly quick frittata version, it’s not the same, but it’s still good. I left the skins on to up the nutrient content, but you could peel then if you’d rather. I also found I had a few too many potatoes, so I reduced the recipe by a 1/4 of a pound.
Spinach and Baby Potato Spanish Frittata Recipe
3/4 lbs baby potatoes (cut into at least 6 pieces each)
1 Tbsp olive oil
small onion chopped (a leek or shallot would work too)
3 cups fresh spinach (or 1 pkg chopped frozen spinach)
8 eggs beaten
salt, pepper and ground nutmeg
Cooking with the Kids
The kids can:
- put the potatoes in the pot
- help beat the eggs (Gordie loves to do this with me)
- older kids could cut the potatoes
Directions
1. Preheat the broiler to 375F. Make sure you have an oven rack close to the broiler.
2. Put the potatoes in a pot and cover with cold water. Bring to a boil and simmer for 10 minutes.
3. Cube the potatoes. Sauté the onion in an oven proof pan with some olive oil over medium heat. After the onions have started to soften add the spinach and wilt.
4. Add the potatoes and evenly distribute the vegetables in the pan.
5. Pour the eggs over the vegetables and coat as well as you can.
6. Sprinkle the eggs with salt, pepper and nutmeg.
7. Cook over medium heat for 4-6 minutes. The frittata should be mostly set but the top will still be runny.
8. Place the pan in the oven for 2-4 minutes until the oven is set.
If you don't have an oven proof skillet, you can use a lid to set the top of the eggs or you can slide the frittata onto a plate and then flip back into the pan to cook the other side.
Per serving (1/4 frittata): Calories – 270, Carbs – 24g, Fat – 13g, Protein 15, Fibre – 3.
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