• Serves: 2 people
  • Prep time: 15 minutes
  • Cooking time: 40 minutes
    • Mexican

    South American Stir Fry

    Recipe Information

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    4 eggs 50g feta, crumbled

    ½ onion, finely chopped

    2 handfuls baby spinach leaves

    200g potato, peeled and sliced

    Food Staples:

    4 tablespoons milk

    1 handful basil leaves

    1 tablespoon butter


    Steam the potatoes over boiling water until soft.

    Once cooled cut into slices

    Preheat the grill to a high heat Lightly beat the eggs, feta, milk and basil in a medium bowl

    Heat the butter in a large overproof frying pan over a medium- high heat.

    Cook the onion and spinach for about five minutes until spinach is wilted

    Add sliced potato to the pan and cook for 4 - 5 minutes

    Reduce to a low heat and pour the eggs into the pan.

    Do not stir the eggs, just allow them to cook gently for about 10 minutes

    When the frittata is softly set and golden underneath, remove the pan from the heat

    Place the pan under the grill for a few minutes and cook until the top of the fritatta is set and golden

    Cut the frittata into slices and serve