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