Cheesy Potato and Spinach Frittata
Let's get cooking
Ideal for a midday snack or an evening winter warmer, our cheesy potato and spinach frittata is a winner.
Cheesy Potato and Spinach Frittata
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- Prep
- Prep. time 5 minutes
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- Total
- Cooking 20 minutes
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- Serving
- Serves 4
Ingredients
- 1 teaspoon olive oil
- 90g chickpea flour + 1 cup water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon mixed herbs
- Pinch of black pepper
- 1 large potato, cut into small chunks
- Large handful of spinach
- 50g Bute Island Red Leicester Sheese, grated
Directions
Get making!
- First cook the potato chunks in a pan of boiling water until cooked through then drain.
- Heat the oil in a non stick frying pan. Add the potato chunks and fry for a few minutes then throw in the spinach and cook until wilted.
- Whisk together the chickpea flour, water, onion powder, garlic powder and black pepper until quite thick and smooth.
- Pour over the chickpea batter to cover and cook for 5 minutes until starting to firm up. Scatter over the Sheese then place under the grill for 4-5 minutes. Now it 's ready to serve!
