| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Waxy potatoes; peeled and cut into |
|
|
; 1.5cm ( 1/2 inch) |
|
|
; chunks (1lb) |
| 2 |
|
Onions; sliced |
| 250 |
g |
Cooked chicken; chopped into bite |
|
|
; sized pieces (8oz) |
| 4 |
tb |
Olive oil |
| 1 |
|
Garlic clove; crushed |
| 1 |
|
Handful baby spinach leaves |
|
|
Salt and freshly ground black pepper |
|
|
Freshly grated pure nutmeg |
| 5 |
md |
Sized eggs; beaten |
INSTRUCTIONS
Heat half the oil in a large heavy based non stick frying pan. Add the
potatoes, onion and garlic. Cook over a high heat until the
vegetables are browned. Then reduce the heat and continue cooking,
stirring occasionaly, until the potatoes are cooked.
Add the chicken and cook over a high heat for a further 5 minutes.
Add the spinach and seasoning and cook for a further 2 minutes.
Add a little more of the olive oil to coat the base of the pan. Add
the eggs, cook over a high heat for 2 minutes to set the bottom, then
reduce the heat and cook until the top has just set.
Remove the pan from the heat. Gently loosen the frittata around the
edge. Invert a plate over the pan to turn the frittata over and cook
for a further 2 minutes on the other side.
Converted by MC_Buster.
NOTES : A delicious frittata with a classic blend of flavours.An ideal
gluten free supper if served with a crisp salad.
Converted by MM_Buster v2.0l.
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