Spanish Frittata

A twist on a Spanish omelette

Submitted by Karen Stuckings

Spanish Frittata

A twist on a Spanish omelette
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Serving: 4
Prep Time 10 minutes
Cook Time 4 hours 45 minutes
Total Time 4 hours 55 minutes


  • 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


  • 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


  • 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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