Frittata with potatoes, tomato, spinach, and red onion; an Italian omelette that can be made in countless ways.
Recipe for frittata with potatoes, tomato, and spinach
Frittata with potatoes, tomato, spinach, and red onion; an Italian omelette that can be made in countless ways.
You can use almost any type of vegetable, and you can add meat if you like – and if not, well then you have a wonderful vegetarian dish.
Frittata is super easy to make and tastes just delightful. I serve it with some rye bread, and if there are any leftovers, they will definitely bring joy in a packed lunch.
Servings: people
Frittata with potatoes, tomato, and spinach
Frittata with potatoes, tomato, spinach, and red onion; an Italian omelette that can be made in countless ways.
Ingredients
- 300 gram Potato
- 1 pcs. Red Onion finely chopped
- 3 cloves Garlic finely chopped
- 10 pcs. Cherry Tomatoes cut into quarters
- 1 handful Fresh spinach coarsely chopped
- 6 pcs. Egg
- 6 gram Salt
- 1.3 gram Pepper
- 1 gram Oregano dried
Instructions
- Fry the potatoes in butter in a pan until they are slightly browned.
- Add red onion and garlic and sauté until soft.
- Add tomatoes and spinach, sauté for 2 min.
- Beat eggs with spices and pour into the pan. Spread the egg mixture evenly and let the frittata "bake" in the pan with the lid on for about 20 min.
- Serve with rye bread and some freshly chopped parsley.