Potato Frittata with Mushrooms

Ingredients

• 450 g small new potatoes
• 3 tbsp Rapeseed oil
• Salt
• Pepper
• 50 g young spinach
• 100 g small button mushrooms
• 1 clove garlic
• 1 tbsp butter (15 g)
• 6 large eggs
• 100 g cooking cream
• 1 bunch radishes (with greens)
• 1 tbsp White Wine Vinegar
• 1 tbsp Lemon Juice
• 2 tbsp walnut oil
• 5 g pea shoots (1 handful)

Instructions

1. 1.

   Wash potatoes, pat dry and cut into pieces. Heat rapeseed oil in a pan. Fry potatoes over medium heat, turning, for 15 minutes; then remove from the pan, drain, and season with salt and pepper.

2. 2.

   Meanwhile rinse spinach, wash and pat dry. Clean mushrooms and slice them. Peel garlic and finely chop it.

3. 3.

   Heat butter in an oven‑proof skillet. Sauté mushrooms for 3 minutes over medium heat, seasoning with salt and pepper. Add garlic, potatoes, and spinach, cooking for another 2 minutes. Whisk eggs with cream, season with salt and pepper, pour into the pan, and mix well. Bake the frittata in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 25 minutes.

4. 4.

   While the frittata bakes, prepare a salad by cleaning radishes, washing them, slicing thinly, and setting aside some greens. Toss radishes with vinegar, lemon juice, salt, pepper, and walnut oil. Wash pea shoots, pat dry, tear into small pieces, and mix into the salad. Serve the salad on small plates alongside the potato frittata with mushrooms.