This is our take on the classic Spanish frittata recipe. Adding a few chillies and some spinach really livens up this classic dish.
2 large potatoes
1 small onion
handful of fresh thyme
1 fresh red chilli chopped
salt and pepper
Par boil the potatoes until they are firm to bite. Just before they are done, add a couple of big handfuls of spinach leaves to the pan or alternatively steam over the top of the pan. As soon as the spinach has wilted, drain and set aside then cube or slice the potatoes once cooled slightly. Also press the spinach with the back of a spoon to remove any excess water.
In a small frying pan heat two tablespoons of olive oil and saute the potatoes for 3-4 minutes until they start to turn golden brown.
Beat the eggs with a fork then add a pinch of salt, pepper and add the eggs, thyme and chillies to the pan then give a quick stir to ensure it is well mixed. Leave on the heat for about 4 minutes until the bottom starts to brown. Next place the pan under a preheated grill for another 4 minutes to ensure the the egg is cooked all the way through.