Posted on: May 4th, 2009 by admin No Comments

We call this wonderful recipe Alan’s frittata, because it was taught to us by the lovely chef Alan, obviously. It is a really great meal, snack, breakfast, lunch or dinner, hot or cold. This recipe is also perfect for grain-free’s, and healthy for all. Seriously what’s not to love?

  • 250 g fetta cubed
  • handful each of shredded mozzarella and shredded parmesan
  • bunch spinach
  • 1/2 red capsicum -diced (optional)
  • 2 med potatoes – peeled, diced, parboiled
  • 1 red onion, diced
  • 4 eggs
  • 1/2 c milk
  • 1/2 c cream

Parboiling potatoes, for those who are not sure, means partly cooking the potato before adding it to the final recipe. So boil them for about 7 – 10 minutes or until the surface of the potato is just soft to touch with a fork. They should not be completely cooked, still quite firm.


Preheat the oven to 160ºC (320ºF) and oil a flan dish, or equivalent.

Mix fetta, onion, cheeses,capsicum, and potatoes in a bowl. Beat eggs with milk and cream and add to the potato mix, add salt and pepper if desired.

Shred the spinach finely and cook in a pan until wilted (not long at all), squeeze out excess moisture and add to the egg mixture

Pour into the prepared dish and bake for 45 min. Serve with salsa or tomato sauce.

Feel free to experiment widely with frittata ingredients try adding ham, pumpkin, peas, asparagus, tomatoes, mushrooms, a sprinkle of paprika etc. Any nice combinations of veggies just go ahead and add them, it’s like a big potato-y spanish omelette, do enjoy.

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