• Serves: 2 people
  • Prep time: 5 minutes
  • Cooking time: 10 minutes
    • Spanish

    Ricotta & Tomato Frittata

    Recipe Information

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    4 eggs

    200g potato, peeled and sliced

    100g spinach, chopped

    200g tomatoes, sliced

    65g ricotta cheese

    Food Staples:

    ½ tablespoon olive oil

    1 handful parsley


    Steam potatoes until cooked for approximately 15 minutes.

    Place aside and allow to cool before slicing

    Beat eggs in a bowl together

    Add olive oil to a pan on medium heat and place potato slices into pan

    Place the spinach into the pan and allow to wilt

    Once the spinach has wilted, add the sliced tomatoes

    Pour egg mixture on top of potatoes, spinach and tomato mixture

    Take small scoops of the ricotta cheese and dot over the egg and potato mixture in the pan

    Cook undisturbed until edges are set, approximately 2 - 3 minutes

    Place the pan under the grill on medium heat and cook through for a further 4 - 5 minutes