Steps to Prepare Mandys potato and spinach frittata in 32 Minutes for Mom

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, mandys potato and spinach frittata. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mandys potato and spinach frittata is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Mandys potato and spinach frittata is something that I’ve loved my whole life. They’re fine and they look wonderful.

Heat olive oil in a medium skillet over medium heat. Mix in the cheese and the onion and spinach mixture and set aside. Spray an oven-proof skillet with nonstick cooking spray.

To begin with this recipe, we have to prepare a few components. You can have mandys potato and spinach frittata using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mandys potato and spinach frittata:

1. Make ready cooking spray
2. Prepare 6 large eggs beaten
3. Make ready 200 grams cooked and cold baby potato cut into rounds
4. Get 1 large red onion sliced finely
5. Get 1/2 green pepper cut into thin strips
6. Prepare 1/2 tsp smoked paprika
7. Make ready 1 large handful of fresh spinach
8. Get 3 tbsp water
9. Take salt and pepper

In a medium bowl, beat eggs and milk. Pour into skillet over the vegetables. A frittata is an open-faced omelet. It's easier to make than traditional omelets because all the ingredients are combined at once so you don't have to fuss with flipping it over.

Instructions to make Mandys potato and spinach frittata:

1. In a saute pan lightly sprayed with cooking spray heat gently add sliced onions and and peppers, cook for a minute then add water and allow to steam the onion and peppers around 5 minutes.
2. In a separate bowl beat the eggs add the cold potatoes, spinach, paprika and salt 'n pepper to taste.
3. Pour egg mixture over onion pepper mix and blend well, then on the lowest heat cook for 10 minutes to set the bottom of the frittata.
4. Meanwhile preheated grill, then place pan under the grill under a medium low heat for 10-15 until totally set and browned.
5. Remove from pan onto a plate and cut into wedges, serve with a big salad and enjoy.

This flat omelette makes a delicious vegetarian main course, and can be eaten hot or at room temperature. Baby spinach and goat cheese frittata with a sweet potato hash crust. I finally found the time to try this baby spinach and sweet potato frittata that's been on my mind since I first flipped through The Sprouted Kitchen cookbook this summer. This basil-laced potato and vegetable frittata, adapted from a recipe by author Tamasin Day-Lewis, makes a satisfying lunch. And while our recipe calls for potatoes, onion, frozen spinach, cheddar, and deli ham, you can mix it up to your family's taste, substituting other cheese, deli meats, fresh spinach, and even other vegetables, sautéed with the onions at the very beginning.

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