Spinach, Potato and Turmeric Frittata

Entertaining Food

For 6 people (makes 2 frittatas)

  • 3 medium sized potatoes
  • small bag of spinach
  • 1 tsp turmeric
  • 2 tbsp olive oil
  • 25g butter
  • 6 eggs
  • 200ml double cream
  • salt & pepper

For the slow-roasted Tomatoes

  • 12 plum tomatoes
  • a little sugar
  • salt & pepper
  1. Preheat the oven to 200°C.
  2. Peel and chop potatoes into bite size pieces. Add olive oil and butter to an ovenproof pan.
  3. Place potatoes in pan and gently cook until tender, adding the turmeric.
  4. Put spinach into a pan with tbsp of water and wilt down. Whisk the eggs with the cream and add the spinach, season.
  5. Pour over the potato in the pan. Once the frittata is beginning to set, put it into the preheated oven and cook for 10 minutes, until firm to touch.

For the slow-roasted tomatoes

  1. Halve tomatoes, place on a baking sheet and sprinkle with sugar, salt and pepper.
  2. Turn your oven on to its lowest setting, about 100°C, roast for about 3-4 hours until they shrivel up nicely.
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  • pictures David Merewether