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Receta Chicken, Spinach And Potato Frittata
by Global Cookbook

Chicken, Spinach And Potato Frittata
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Ingredientes

  • 500 gm Waxy potatoes, peeled and cut into 1.5cm ( 1/2 inch) chunks (1lb)
  • 2 x Onions, sliced
  • 250 gm Cooked chicken, minced into bite sized pcs (8oz)
  • 4 Tbsp. Extra virgin olive oil
  • 1 x Garlic clove, crushed
  • 1 handf baby spinach leaves Salt and freshly grnd black pepper Freshly grated pure nutmeg
  • 5 med Sized Large eggs, beaten

Direcciones

  1. Heat half the oil in a large heavy based non stick frying pan. Add in the potatoes, onion and garlic. Cook over a high heat till the vegetables are browned. Then reduce the heat and continue cooking, stirring occasionaly, till the potatoes are cooked.
  2. Add in the chicken and cook over a high heat for a further 5 min.
  3. Add in the spinach and seasoning and cook for a further 2 min.
  4. Add in a little more of the extra virgin olive oil to coat the base of the pan. Add in the Large eggs, cook over a high heat for 2 min to set the bottom, then reduce the heat and cook till the top has just set.
  5. Remove the pan from the heat. Gently loosen the frittata around the edge. Invert a plate over the pan to turn the frittata over and cook for a further 2 min on the other side.
  6. NOTES : A delicious frittata with a classic blend of flavours.An ideal gluten free supper if served with a crisp salad.