Frittata with roasted cherry tomatoes and spinach
My children love this. I serve it with a green salad or green beans.
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)
- 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.
- 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).
- 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.
- Wash, spin dry and finely chop the spinach (if you are using it).
- 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.
- Crack the eggs into a bowl and whisk lightly. Stir in the mustard. Pour the egg mixture over the potatoes in the frying pan.
- 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.
- 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.
- Serve with a green salad or green beans.