Potato Frittata with Spinach and Onions
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.
Preheat the oven to 180°C (approximately 350°F).
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.