A twist on a Spanish omelette
Submitted by Karen Stuckings
Spanish Frittata
A twist on a Spanish omelette
Serving: 4
Ingredients
- 3 small potatoes cut into 3 cm chunks (400 grams)
- 1 small onion cut into 1/4 and sliced (100 grams)
- 1/2 teaspoon whole fennel seeds
- 1/2 teaspoon ground cumin
- 1 teaspoon crushed garlic
- 2 teaspoons extra virgin olive oil (I just drizzled over top)
- Freshly ground black pepper and pink salt
- 200 grams grape tomatoes
- 40 grams sliced spinach
- 6 eggs (remove eggs from fridge 1 hour before needing)
- 1/4 cup sour cream
- 1/2 cup grated cheese
Instructions
- Place potatoes, onion, spices, garlic and olive oil into sc
- Cook on high 3 hours or until potatoes are tender
- Remove mixture and drain if any liquid
- Line sc insert with baking paper
- Spread potato mixture over bottom
- Place grape tomatoes around evenly
- Spread spinach evenly
- Whip eggs and sour cream together and tip over mixture
- Tea towel under lid
- Cook on high 1 1/2 hours or until eggs set
- Sprinkle cheese over top
- Tea towel under lid
- Cook on high 15 minutes or until cheese has melted
Notes
- This was cooked in a 3L slow cooker.
- Sliced capsicum can be added or any veg you like.
- The eggs are removed from fridge so they aren't as cold going into slow cooker.
- Serve with salad or chips for a meal.
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