Frittata de Verduras (¡Patata y Espinacas!)

Ingredientes

• 2 tablespoons olive oil (plus more for drizzling)
• 5 small red potatoes (washed and thinly sliced)
• 1 bunch green onion (thinly sliced)
• 1 cup cherry tomatoes (halved)
• 1/2 cup frozen peas
• 1 clove garlic (minced)
• 1-2 cups baby spinach (roughly chopped)
• 8 eggs
• 1 tablespoon fresh basil (chopped)
• 1-2 cups shredded cheese (Asiago, sharp cheddar, or Gruyere all work great)
• 1/2 teaspoon salt

Preparación

1. 1

   Preheat the oven to 375F.

2. 2

   Heat 1 tablespoon of olive oil in a non-stick, oven-safe pan (or cast iron skillet) over medium heat. Add the potatoes and saute for 7-10 minutes until tender.

3. 3

   Meanwhile, whisk the eggs, basil, cheese and salt together in a bowl and set aside. Remove the potatoes from the pan and set aside.

4. 4

   Add the remaining olive oil and cook the green onion, tomatoes, and frozen peas for 3-4 minutes over medium heat. Add the spinach and garlic and cook for another 30 seconds or so.

5. 5

   Pour in the egg mixture and reduce the heat. Scramble the eggs for 1 minute then add in the potatoes. Cook for another 3-4 minutes until the egg starts to set. Smooth into an even layer and place in the oven for 10-12 minutes until the eggs have set. Slice and serve topped with more basil and cheese if desired. Enjoy!