Recipe: Curried Potato and Spinach Frittata

 A wedge of frittata makes a great lunch served with salad, and it tastes just as good served cold as when it’s warm, making it perfect for a packed lunch or even for a picnic.

Add the potatoes and turmeric to a pan of boiling water. Cook for 10 minutes until tender, then drain.

Meanwhile, spray a non-stick frying pan (with a base measurement of 23 cm) with the cooking spray and fry the spring onions for 2–3 minutes.

Add the spices and potatoes to the frying pan and cook for 1–2 minutes, stirring until coated in the spices.

Mix the spinach into the potatoes until slightly wilted. Preheat the grill.

Beat the eggs, season, and pour over the potatoes and spinach, shaking the pan to level the contents. Cook over a low to medium heat for 7–8 minutes until the egg is mostly set.

Pop the pan under the grill (protecting the pan handle from the heat) and cook for 2–3 minutes until the top is set and golden. 

Leave to rest for 5 minutes in the pan before serving, cut into wedges.