Frittata with roasted cherry tomatoes and spinach

My children love this. I serve it with a green salad or green beans.

Serves 6

500g Charlotte potatoes or baby new potatoes (waxy are best)
2 medium (or one large) white onions, very finely sliced
110g roughly chopped fresh spinach, washed and spun dry (optional)
300g (or more) cherry tomatoes
2 teaspoons Dijon mustard
8-10 eggs (I use 10 medium sized, free-range)


  1. Preheat oven to 180ºC. Put the cherry tomatoes in a small roasting dish and drizzle with olive oil and a couple of grinds of salt. Cook for approximately 30 minutes until soft and sweet.
  2. Heat 1-2 tablespoons of olive oil in a non-stick frying pan over a medium heat. Add the onions and cook slowly for 15 minutes (that’s if you like your onions sweet and soft – less if you don’t).
  3. Either boil or steam potatoes in their skins for 15-20 minutes until the knife goes in easily, but they are not too soft either. Cut the potatoes into bite size pieces.
  4. Wash, spin dry and finely chop the spinach (if you are using it).
  5. Put the potatoes into a 26-28cm non-stick frying pan coated with a drizzle of olive oil. Add the spinach and roasted tomatoes to the potatoes. Stir gently to make sure they are spread about. Season with a little salt and pepper.
  6. Crack the eggs into a bowl and whisk lightly. Stir in the mustard. Pour the egg mixture over the potatoes in the frying pan.
  7. Cook over a low heat, pushing down the sides and allowing the runny egg to go down to the heat. Cook gently for 10-12 minutes or until the outside and underneath seem well-cooked and the top is runny. If it is very runny in the middle, pour some of the egg down to the sides of the pan to cook.
  8. Finish off under a hot grill for approximately 5 minutes. You can either turn it out onto a plate or serve straight from the pan.
  9. Serve with a green salad or green beans.