A lovely lunch that you can adapt to suit whatever you have in the fridge.
Serves 4 as a light lunch or 2 as a main meal
400g potatoes, cut into 3cm pieces
1 tbsp olive oil
80g baby spinach leaves
1 garlic clove, crushed
0.5 tsp paprika
1. Cook the potato in a large saucepan of boiling water for 7-8 minutes or until tender. Drain well.
2. Heat oil in a non-stick frying pan over medium-high heat. Add the potato and cook, stirring occasionally, for 5-6 minutes or until golden. Reduce heat to medium. Add the garlic and baby spinach leaves and cook, stirring occasionally, for 2 minutes or until spinach wilts.
3.Preheat grill on high. Whisk together the eggs and paprika in a jug.
4. Pour the egg mixture into the pan or transfer it all into a preheated oven proof dish. Cook for 4-5 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for 3-4 minutes or until golden brown and just set. Cut into wedges to serve.