- Eggs – Beaten (2 eggs per person)
- Onion or Shallots – 1/2 onion or 2-3 shallots
- Cilantro – half handful
- Garlic – 2 cloves
- Potatoes – cubed, 1 per person
- Cream or Milk – 1/4 cup
- Whisk together the eggs, with the cream or milk, salt, pepper, and the cilantro. Don’t add the potatoes just yet. Add any other spices you’d like. A little cayenne is great with eggs.
- Start with a buttered/ olive oiled oven-proof skillet. I use a cast iron one, oiled up well to prevent sticking at the end.
- This is a little fussy, but I always pre-cook my potatoes before adding them into the eggs. I guess nightmares of uncooked potatoes keep me doing that. That and I sweat out the onions beforehand as well, to prevent a watery frittata.
- Once your potatoes are cooked, remove them from the skillet and set aside. Add a tiny bit more butter to your skillet for good measure (and to make it easier to serve), and then pour in the egg mixture. Make sure your skillet is on Medium-low heat. Add the potatoes and onions and top with cheese. Move the eggs around a bit to help it cook through. We will finish this frittata in the oven. Once it has set on the stove, grate a bit more cheese on top and move it to the oven for a few minutes. The frittata is done when the center is no longer really wet and runny looking. Let it sit for a couple minutes before cutting into wedges. Heat up some olive oil in a pan and fry a clove of chopped garlic until the garlic is just browning then add the spinach and toss until the spinach is nice and tender and juicy . Ready to serve!