When you prepare the potatoes, slice them down their length. This shows off their shape and gives the frittata more heft. Make sure to slice them thinly to ensure that they cook evenly.
I’ve also added ground turmeric to this frittata for its unique earthy flavor and the beautiful golden color it gives the frittata. Look for turmeric in the bulk spice section of well-stocked grocery stores, which is a nice way to sample the spice without buying a whole jar.
I’ve also added ground turmeric to this frittata for its unique earthy flavor and the beautiful golden color it gives the frittata. Look for turmeric in the bulk spice section of well-stocked grocery stores, which is a nice way to sample the spice without buying a whole jar.
Frittata with Potatoes, Red Peppers, and Spinach
Ingredients:
- 6 large eggs
- 1/4 cup (60ml) milk
- 2 1/2 tablespoon olive oil
- 3/4 teaspoon ground turmeric
- 1/2 cup diced red onions
- 2 cloves garlic, minced
- 8 ounces (225g) fingerling potatoes, thinly sliced down their length
- 1 medium red pepper, seeded and diced
- 1 scallion, thinly sliced
- 1 cup baby spinach
- Freshly ground black pepper
