Aloo Palak Fritatta

    50 mins

    This chunky omelette makes a perfect light lunch and you get to use all your leftover potatoes.

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    Serves: 4 

    • 1 tablespoon olive oil
    • 150 g red onions, finely chopped
    • 1 large red capsicum pepper, chopped
    • 150 g spinach
    • 1 clove garlic, crushed
    • 6 spring onions, chopped
    • 500 g cooked baby potatoes, sliced
    • 3 eggs
    • 4 tablespoons skimmed milk
    • 1 tablespoon chopped fresh basil
    • 2 teaspoons finely chopped fresh chives
    • 1 tablespoon chopped fresh flat-leaved parsley
    • Salt and black pepper
    • 25 g Parmesan cheese, finely grated
    • 25 g half-fat mature Cheddar cheese, finely grated

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the oil in a large frying pan with a flameproof handle and sauté the onions and pepper for 5 minutes, or until they have softened.
    2. Add the spinach, garlic and spring onions and continue frying for 2 minutes, or until the spinach has wilted. Then stir in the potatoes.
    3. Beat the eggs in a large bowl with the milk, basil, chives and parsley and add salt and pepper to taste. Pour the mixture over the vegetables, reduce the heat and cook for 10-20 minutes until the egg begins to set.
    4. Meanwhile, heat the grill to medium. Sprinkle the cheeses over the frittata, then place the pan under the grill for 2 minutes, or until the cheese has melted and turned golden. Cut the frittata into wedges and serve.

    Cook's tip

    The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart.

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