Potato Spinach Frittata

Ingredients

• 700 g waxy potatoes
• Salt
• 100 g Baby spinach
• 2 cloves garlic
• 200 g frozen peas
• 8 eggs
• 150 g Feta (45% fat in milk)
• Pepper
• 6 tbsp Olive oil
• 1 organic lemon (zest)
• 100 g green olives (pitted)
• 0.5 Red Onion
• 0.5 cucumber
• 5 g basil leaves (1 handful)

Instructions

1. 1.

   Wash the potatoes and cook in boiling salted water for 10–15 minutes. Then drain, let cool for 5 minutes, peel and slice. Meanwhile, wash and spin dry the spinach. Peel and finely chop the garlic. Cook the peas in boiling salted water for 5 minutes. Then drain, shock and drain.

2. 2.

   Mix the eggs with half of the crumbled feta and season with salt and pepper. Grease a small baking sheet (approx. 20 x 30 cm) with 1 tbsp of oil and place potatoes, spinach, peas and garlic in it. Pour over the egg mixture and distribute everything evenly. Sprinkle with the remaining feta and bake the frittata in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for 15–20 minutes, until the eggs are set.

3. 3.

   Cut the lemon zest into thin strips. Slice the olives. Peel and slice the onion. Wash and chop the cucumber. Wash and shake the basil dry. Remove the frittata from the oven and sprinkle with olives, onion, cucumber and lemon zest. Drizzle everything with the remaining olive oil and serve with pepper and basil.