Potato Frittata with Spinach and Onions

Ingredients

• 10 g butter (2 tsp)
• 600 g cooked potatoes
• 200 g young spinach leaves
• 2 red onions
• 4 eggs
• 250 ml milk (3.5% fat)
• Salt
• Pepper
• nutmeg
• 1 tsp dried thyme
• 30 g parmesan (1 piece)
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Grease a 22 cm springform pan with butter. Peel the potatoes and slice them thinly. Wash, rinse, dry, and spin the spinach. Peel the onions and cut into thin slices.

2. 2.

   Whisk the eggs with the milk and season with salt, pepper, freshly grated nutmeg, and thyme. Spread one-third of the potato slices in the greased pan and cover with a few spinach leaves. Add two more layers of remaining potatoes and spinach. Pour the egg mixture over everything and top with onion slices.

3. 3.

   Bake the frittata in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 25 minutes until golden brown. Meanwhile grate the parmesan. Wash, dry, shake off excess water, and chop the parsley. Sprinkle the frittata with parmesan and parsley before serving.