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Potato Spinach Frittata
SERVES 20
PREPARATION 30 minutes
COOKING TIME 40-45 minutes
INGREDIENTS
2 x 750g cans Edgell Tiny Taters, drained
1 cup frozen Birds Eye Chopped Onions
1 cup baby spinach, firmly packed
100g fetta cheese, chopped
6 large eggs
2 tablespoons plain flour
½ cup cream
½ cup milk
1 cup grated tasty cheese
STEP 1
Cut drained Edgell Tiny Taters into thin slices and place half over of the base of a baking paper lined 25cm x 30cm baking dish. Cover with a layer of frozen Birds Eye Chopped Onions, spinach, fetta and remaining potato slices.
STEP 2
Combine eggs, plain flour, cream and milk together, mix well and season to taste. Stir in grated tasty cheese and pour mixture over potatoes.
STEP 3
Bake in a preheated oven at 180ºC for 40-45 minutes or until set and golden.
STEP 4
Allow to cool and refrigerate overnight. Turn out onto a chopping board and cut into thin wedges or slices.
TIP
Frittata can be served topped with a spoonful of your favourite tomato relish.
Frittata can be made the day before and store covered in the refrigerator.
310g can of Edgell Creamed Corn can be added at Step 2.
Sprinkle frittata with chopped bacon before cooking.
Frittata can be served warm as a light meal for 8 people.
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