Spinach and Tomato Fritatta

This Italian style omelette is packed with veg and flavour


4 People


15 minutes


40 minutes


  • Sharp knife
  • Chopping board
  • Grater
  • Saucepan
  • Frying pan
  • Large mixing bowl
  • Whisk / fork


  • 800g salad potatoes
  • 9 eggs, beaten
  • 2 red onions, peeled and chopped
  • 500g spinach
  • 225g tomatoes, sliced
  • 130g Cheddar cheese, grated
  • 2 tbsp olive oil
  • 1 clove garlic, chopped or pressed
  • Black pepper to season

Simple steps

  1. Boil the potatoes for 10 minutes, drain, allow to cool slightly and slice into 1cm thick slices.
  2. Heat 1 tablespoon of oil in the frying pan
  3. Add the onion and cook until soft for 5-10 minutes
  4. Add the garlic to the frying pan for one minute
  5. In a large mixing bowl, lightly whisk the eggs with half the grated cheese
  6. Add the sliced potatoes, washed spinach, onion and garlic to the egg mixture and stir gently
  7. Heat 1 tablespoon oil in the frying pan
  8. Pour in the frittata mixture and add the sliced tomatoes on the top
  9. Sprinkle over the remaining grated cheese and cook over a low heat for 12 minutes
  10. Once the bottom of the frittata has set put the frying pan under the grill for 5 minutes
  11. Once the egg is cut through cut into four slices and serve
  • Serve with salad leaves or steamed vegetables
  • Try adding different vegetables or cheese to the mixture, such as mushrooms and goats cheese


Calories: 494

Protein: 28.8g

Fat: 20g

Saturated fat: 5.6g

Carbohydrates: 53.8g

Sugars: 7g

Salt: 449mg

Dietary fibre: 8.2g

Allergen information