Recipe: Potato and spinach frittata
Niall McKenna shows you how to transform humble spuds into a feast.
What you'll need
2 large Glens of Antrim Rooster potatoes, peeled and chopped into bite-size pieces
80g baby spinach leaves, washed and trimmed
2 tbsp olive oil
5 large eggs, lightly beaten and seasoned
1 tbsp chopped parsley
Salt and pepper
Heat two tablespoons of olive oil in a frying pan and sauté the baby spinach leaves for about two minutes, until soft. Remove spinach leaves and set aside. Now sauté the potatoes in the rest of the olive oil until cooked, about 10-15 minutes. Pour in the eggs, cooked spinach leaves, chopped parsley and season. Cook for five-10 minutes and finish off in the oven, or under a moderate grill.
Serve cut in half or in thick wedges.