This easy-to-make dish is packed with good nutrients from spinach and tomatoes, making it a delightful and healthy meal that's impossible to resist.
chopped
red and yellow, halved
grated
Preheat your oven to 200°C. Boil the potatoes in a saucepan of water until tender, which should take about 30 minutes. Once cooked, drain them well.
Line a 23 cm baking tin with baking paper.
Place the cooked potatoes in the prepared baking tin and gently smash them down to form a base.
Drizzle the smashed potatoes with extra virgin olive oil and sprinkle generously with potato seasoning.
Evenly distribute the chopped spinach and halved cherry tomatoes over the potato base.
In a separate bowl, whisk the eggs with the milk and a pinch of black pepper until well combined.
Pour the egg mixture over the vegetables in the baking tin. Sprinkle the grated Gruyère cheese over the top and bake in the preheated oven for 25 to 30 minutes, or until golden brown and set.
Remove from the oven and let it cool slightly before slicing and serving. It's delicious warm, lukewarm, or cold with a side salad.
To check if potatoes are cooked, insert a knife blade into one; if it slides off easily, they are ready.
Feel free to customise this frittata with any vegetables you have on hand, such as courgette, bell peppers, or mushrooms.
For an extra crispy potato base, you can par-bake the smashed potatoes for 10-15 minutes before adding the other ingredients.