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Spinach and Potato Frittata/Tortilla

Updated: May 8

We have been debating the name of this dish in my household so I thought I would go with both!

This is one of my favourite recipes ane one that can be played around with endlessly. It also makes for a great picnic lunch.

Serves 4


8-10 New Potatoes (any potatoes will work)

1 Medium Onion

1 Packet Spinach (250g-400g - both frozen and fresh work)

6 Eggs

Olive Oil

Salt & Pepper



Wash your potatoes - I like to leave the skin on, but peel them if you prefer. Cut them into thin slices using a mandolin if you have one and fry in a frying pan with olive oil and onion cut into round slices.

Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife.

Remove the potatoes and onions from the pan and set aside. Add the spinach to the pan with a little salt and pepper and sautee until wilted.

In the meantime, beat eggs with salt, pepper and paprika in a large bowl.

Wipe down your pan and heat over a medium flame. Add 2 tsp oil. Gently mix warm potatoes, with the eggs and spinach and add to your pan. As soon as the edges start to firm up reduce the heat to medium-low and cook for a furthrt 5 minutes.

If you have a pan that can transfer into an oven - Pop in the preheated oven and cook for about 4 - 6 minutes until top turns golden brown. (Heat oven to 200 C with fan)

Alternatively - check with a spatula if the Spanish omelette is golden on the bottom, and turn the omelette with the help of a dish (turn the omelette placing a dish over the frying pan. Put the omelette back in the skillet to fry the other side).

To serve

Serve with a simple tomato and basil salad and some crunchy sourdough


  • Swap out new potatoes for sweet potatoes

  • Cheese is always a great addition

  • Use a variety of different herbs

  • Perhaps stir in a couple of cherry tomatoes with the spinach

  • Simply use any other left over vegetables that you have!


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