Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 6 eggs
  • 2 tablespoons whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • Pinch cayenne (optional)
  • 1 tablespoon olive oil
  • Four baby red potatoes, washed and thinly sliced with the skin still on
  • Pinch of salt and freshly ground black pepper
  • 1 clove of minced garlic
  • About 2 cups fresh spinach (or simply a large handful)
  • ½ cup sharp white cheddar, grated
Instructions
  1. Pre-heat broiler (if your broiler has a high and a low setting, use the low setting).
  2. Whisk eggs, cream, salt, pepper, paprika and cayenne. Set aside.
  3. Add olive oil to a 9-inch iron skillet over medium heat. Add potatoes, salt and black pepper. Cook for about 10 minutes, stirring often to make sure the potatoes don't stick (add the garlic after five minutes).
  4. Once the potatoes are soft, add the spinach. Stir for a few seconds to coat the spinach in the oil. Spread the potatoes and spinach in an even layer on the skillet, and then pour the eggs over the top.
  5. Cook the egg mixture for about 5-7 minutes on medium heat, or until the eggs have started to set on the sides but are still slightly runny on top. Sprinkle the cheddar on top, then put the skillet in the broiler for five minutes.
  6. Remove from broiler, let cool for a couple minutes, then serve.
Recipe by Orchard Street Kitchen at http://www.orchardstreetkitchen.com/potatocheddarandspinachfrittata/