Well, not exactly a frittata, more like an overgrown omelette, but delicious nonetheless!
Carefully wash a bunch of spinach, placing the washed leaves in a big pot then cooking them gently in the water clinging to them until they’re thoroughly wilted. Pour into a colander and drain, then finely chop and set aside.
Crack 4 eggs (for 2 people) into a mixing bowl, add ¼ cup of water, and give them a good whisk. Add a little dash of curry powder, a good teaspoon of ground turmeric, a splash of Maggi sauce. Add salt (I use ‘Herbamare’), pepper, finely chopped fresh parsley, chives, and chilli to taste, whisking the lot several times as you set aside to blend the flavours. Whisk it from time to time as you prepare the other ingredients.
Using a grater or a Moulinex ‘Mouli’ if you’ve got one, shred a couple of small potatoes into matchstick-sized pieces 1” (2.5cm) long and set aside.
Finely dice a tomato and set aside.
Cut a red onion in half, peel it until you’ve got only the fresh, thick layers. Cut it into a quarter, then cut that quarter in half, leaving the root end intact. Finely slice it crossways into slivers, and set aside.
In a large non-stick skillet melt a good knob of butter with a bit of oil, to keep it from burning. I use macadamia, but olive oil would do just fine, as long as it’s good quality.
On medium heat, fry the potato slivers, flipping them with a nice broad spatula from time to time until they’re just starting to brown. Add the red onion, cook with the potatoes until it’s starting to get soft. Add the tomato and continue cooking until it’s starting to get soft.
Whisk the eggs and herbs a final time, and pour around the skillet evenly, using the spatula to lift the edges and open the middle so that the mixture gets evenly cooked.
On the left half of the omelette (if you’re right-handed), sprinkle shredded mozzarella, cheddar, and parmesan to taste, and cover with the finely chopped spinach.
Flip the right half of the omelette over the left, and cover the pan for a couple of minutes so that everything warms through.
Warm your plates, cut the ½ omelette in half, and serve. Add salt, pepper, and a splash of Cholula pepper sauce, if it’s not hot enough for you.
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