Potato Frittata with Spinach

INSTRUCTIONS

• 1
  Peel the potatoes and slice them thinly, about 2–3 mm thick. Peel the onion and slice it thinly. Peel the garlic and chop it coarsely. Grate the Edam cheese finely.
• 2
  Then take a small bowl, add the eggs, grated Edam, salt, and pepper, and combine and mix everything.
• 3
  Next, preheat the oven to 200 °C and prepare an oven-safe pan with a diameter of approximately 22 cm.
• 4
  In the prepared pan, heat 1 tablespoon of rapeseed oil over medium heat, add the sliced onion to the pan and sauté it for 3–5 minutes over medium to high heat. Then add the chopped garlic and frozen spinach to the pan and sauté everything over medium heat for 2–3 minutes, until the spinach wilts. Finally, pour the cream over the entire mixture, let everything simmer for 30–60 seconds, and transfer the finished mixture to the bowl with the eggs. If any cream remains in the pan, wipe it out with a paper towel.
• 5
  Now, in the pan, heat another tablespoon of rapeseed oil over high heat, add the sliced potatoes to the pan and sauté them for 5–7 minutes over high heat. Then turn off the heat, pour your cheese and spinach mixture over the potatoes, transfer the entire pan to the preheated oven and bake for 20–22 minutes at 190–200 °C.
• 6
  Divide the finished frittata into 3 portions and serve.