Frittata with Potatoes and Spinach
Potatoes are a versatile and delicious ingredient, and this simple recipe for fried potatoes with eggs and spinach is perfect for a quick yet tasty lunch or dinner. We start by peeling the potatoes, choosing the best tubers, preferably medium-sized, to ensure they fry evenly. Once peeled, we slice them thinly, about 1 cm thick, to achieve a crispy texture in the end. In a large skillet, we heat a generous amount of oil - enough to cover the bottom of the pan. When the oil is hot, we carefully add the potato slices, making sure not to overcrowd them so they fry evenly. We let them fry on one side until golden and crispy, then flip them with a spatula to fry the other side. This step can take between 10 and 15 minutes, depending on how hot the oil is. After the potatoes are fried, we remove them from the skillet and set them aside on a plate, lightly covering them with aluminum foil to keep them warm. In the same skillet, we add a few peeled garlic cloves, letting them fry for about a minute until golden and fragrant. Then, we return the fried potatoes to the skillet and add salt to taste, mixing well to distribute the flavors. Meanwhile, in a separate bowl, we whisk the five eggs with a good pinch of salt, ensuring we get a homogeneous mixture. Finally, we add the cooked and finely chopped spinach, mixing well to integrate all the ingredients. This combination will not only add flavor but also a pleasant splash of color to the dish. We pour the egg and spinach mixture over the fried potatoes in the skillet, gently stirring to ensure the eggs are evenly distributed. We place the skillet over medium heat, letting it fry for a few minutes. When the bottom becomes golden and a delicious crust forms, we flip the dish using a flat plate, being careful not to burn ourselves. We let it fry on the other side for a few moments. In the end, we serve this delicious dish alongside a fresh raw vegetable salad, which adds a refreshing and healthy contrast. Enjoy your meal!
Ingredients
- 8 potatoes
- 4 cloves of garlic
- 300g boiled spinach
- 5 eggs
- oil for frying
- salt
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