I realised today when I was talking about edible365 that there was a wee glitch (too many thirties) with my numbering of the eatin2010 posts – the perils of grouping posts (which plays havoc with my italian numerals learnin).
But today: More green! Yay!
The first time I’ve cooked this and we’ll definitely be having variations of this again – so simple, so delicious. We went off recipe and added hot spanish salami, which was a brilliant move.
12.01
Potato and spinach [and salami] frittata with greens! from Marie Claire: Comfort
Cooked by: Carol
.
I would like that recipe!
Your wish is my command, anon!
400g potatoes
250ml vegetable stock (we used chicken)
3 tablespoons olive oil
1 red onion
2 celery stalks
100g baby spinach
6 eggs, lightly beaten (we used 7 because our pan is big)
3/4 cup grated parmesan
Cut the tatoes into 1-2cm chunks.
Put tatoes into deep frying pan with stock.
Heat over high heat until most of stock evaporated.
Reduce heat and add oil, onion and celery and season with salt + pepper. [I think I chucked the salami in at this point]
Toss and cook for a couple of minutes until everything is slightly softened.
Add spinach and stir until wilted.
Pour beaten eggs over top and sprinkle with parmesan.
Cook for 10ish minutes (ours took 15 minutes) until eggs slighly set.
Whack under the grill until the top is puffy and golden.
Oops, that was me, obviously my brain forgot to leave a proper message and I didn't notice.
Thank you very much!
We have my sister-in-law & niece moving in with us this week for a while due to a separation, so I need to expand my menu somewhat.
Anon
I had a suspicion it might be you! But then it could have been a crazy-stalker person (or someone from Marie Claire, trying to bait my into copyright infringement)
The roast tomato & asparagus thingy is fabulous too – I'm sure you could leave out the salami and it would be just as delish.
Poor you, houseguests are so challenging!