Vegetarian Delicacy

Potato Frittata with Spinach and Onions

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Potato Frittata with Spinach and Onions
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Healthy, because

Even smarter

The spring-like frittata made from spinach and potatoes is the perfect after-work or post-workout dish. Potatoes contain energy-giving carbohydrates, while eggs and Parmesan cheese provide the body with high-quality protein, which our muscles are happy about!

If you prefer Mediterranean style, you can round off the potato frittata with olives and feta - and sprinkle the finished frittata with olives and feta. Are there any food left over from the day before? Such vegetable remnants are a great way to make an omelette from the oven.

Ingredients

for
1
Ingredients
butter (for the pan)
600 grams cooked potatoes
200 grams baby Spinach
2 Red onions
4 eggs
250 milliliters Whipped cream
salt
freshly ground peppers
Nutmeg
2 tablespoons freshly grated Parmesan
2 tablespoons freshly chopped parsley
How healthy are the main ingredients?
potatoWhipped creamSpinachParmesanparsleyonion

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Butter a springform pan. Peel potatoes and cut into slices. Rinse the spinach, trim and spin dry. Peel the onions and cut into slices. Whisk the eggs with the cream and season with salt, pepper, nutmeg and thyme. Spread 1/3 of the potato slices in the buttered dish and cover with spinach leaves. Repeat this procedure 2 times with the remaining potatoes and spinach. Pour egg-cream mixture over vegetables, cover with the onion slices and bake until golden brown, about 25 minutes in the preheated oven. Serve sprinkled with the Parmesan and the parsley.