Page 578 - YC Cooking School

1 handful flat leaf parsley, roughly chopped
¼ cup (60ml) extra virgin olive oil

Sea salt and freshly ground black pepper

Tools

Saucepan
Frying pan
Kitchen spoons
Knife
Chopping board
Ovenproof cast iron or stainless steel frying pan
Mixing bowls
Egg whisk or fork

What to do:

For the frittata

1. Pre-heat the oven to 200ºC.
2. On the stove, heat an oven-proof cast iron or stainless steel frying pan. Once hot add a
good knob of butter.

3. Add the sliced potatoes and fry until they are golden brown and crisp.
4. Add the cooked spinach.
5. Crack the eggs into a bowl and lightly whisk together.
6. Season with salt and pepper, then pour into the pan.
7. Crumble over the goat cheese and place in oven for 10-15 minutes or until lightly set.
8. Remove from the oven and turn the frittata out onto a serving platter or cutting board.
9. Serve wedges of frittata with the tomato salsa.

For the tomato salsa

1. Mix together all the ingredients and season with salt and pepper.
2. Serve alongside the frittata.

© Recipe copyright of Peter Goffe-Wood

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