Spanish Frittata


March 6, 2018

Spanish Frittata 0 0 5 0

A twist on a Spanish omelette

  • Prep: 10 mins
  • Cook: 4 hrs 45 mins
  • 10 mins

    4 hrs 45 mins

    4 hrs 55 mins

  • Yields: 4 - 6 servings


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


1Place potatoes, onion, spices, garlic and olive oil into sc

2Cook on high 3 hours or until potatoes are tender

3Remove mixture and drain if any liquid

4Line sc insert with baking paper

5Spread potato mixture over bottom

6Place grape tomatoes around evenly

7Spread spinach evenly

8Whip eggs and sour cream together and tip over mixture

9Tea towel under lid

10Cook on high 1 1/2 hours or until eggs set

11Sprinkle cheese over top

12Tea towel under lid

13Cook on high 15 minutes or until cheese has melted


1This was cooked in a 3L slow cooker.

2Sliced capsicum can be added or any veg you like.

3The eggs are removed from fridge so they aren't as cold going into slow cooker.

4Serve with salad or chips for a meal.

Submitted by Karen Stuckings


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