It’s “Bake Together” time – once again! You might have read this already several times this month if you are coming by here on a regular basis. Beginning of the month we had a whole week of “Bake Together” recipes – all vegan. A really nice collection you can find here and on Zimtkeks & Apfeltarte. Today we are doing our “regular thing” which is always happening on the last Sunday of the month. Well… I will explain in a moment – let’s have a look at this delicious Spinach & Tomato Frittata first ;)
Once a month we pick a topic for baking (or cooking these days as well) and create something in our kitchens and on the last Sunday of the month we publish our recipes and surprise each other with the result. We’ve been doing this for several years now and the dishes/bakes we made have been all really nice so far – in my opinion ;) Sometimes they are very similar but mostly very different.
So today everything is about potatoes – they should be the main ingredient in our bakes/dishes. I was thinking about baking a galette with potatoes, but since many people seem to have problems getting hold of flour and other baking ingredients these days, I decided to make a simple frittata today. A frittata does not need any flour, yeast or other typical baking ingredients. Potatoes, Spinach, Tomatoes and some other stuff you probably have at home all the time. If you are working from home right now – like me – this dish is really easy to prepare and can be your lunch, your dinner or a snack in between ;) Like tortilla it can be served warm or cold. Stick some toothpicks into the frittata pieces and will have frittata tapas. I know – they are from two different countries, but to be honest… very similar dishes ;) Anyway. If you are into tapas you should have a look at my tapas special I published here several years ago. A lot of delicious finger food to enjoy with friends… or alone. Who cares, right?! ;)
Well. A frittata is done in no time at all. You fry the potatoes, add spinach, tomato, garlic, etc., then the egg mixture goes on top and 10 minutes later you got a nice dish coming out of your oven, ready to be eaten warm or cold – it doesn’t matter – it is good regardless of the temperature ;) We’ve done this several times already the past few weeks – you make it in the morning and then off to the fridge. Whenever you feel hungry, you can grab a piece or two and enjoy it… really nice!
Alright – I’m curious what Andrea did with potatoes this time – shall we have a look on her blog?
INGREDIENTS / ZUTATEN
14 oz. (400g) potatoes
7 oz. (200g) fresh spinach leaves
1 large tomato
1 small red onion
1 garlic clove
5 medium eggs
7 oz. (200g) sour cream
2 oz. (60g) Emmentaler, grated
some fresh thyme
some tabasco sauce
salt, pepper
some oil for frying
400g Kartoffeln
200g frischer Blattspinat
1 große Tomate
1 kleine rote Zwiebel
1 Knoblauchzehe
5 Eier (M)
200g Schmand
60g Emmentaler, gerieben
etwas frischer Thymian
etwas Tabasco Sauce
Salz, Pfeffer
Öl zum Anbraten
DIRECTIONS / ZUBEREITUNG
2. Add some oil to an (oven-safe) frying pan and heat up. Add the diced potatoes and fry about 8-10 minutes until nicely browned from all sides. Take out of the pan and set aside.
3. Add some more oil to the pan if needed, then add the diced onions and garlic and fry until glossy. Add the spinach and diced tomatoes and mix to combine. Cook until the spinach “collapses” and its volume reduces. Add the fried potato dices back to the pan and mix everything.
4. Mix the eggs with sour cream and the grated cheese in a bowl, add some fresh thyme leaves to your liking and season with tabasco sauce, salt, and pepper. Pour that mixture over the potato mix in the pan and mix to combine. Allow the mixture to thicken/curdle a bit, then place in the upper third of the preheated oven and bake for 8-10 minutes – the egg mixture should be firm and ideally the top got some color. Take out of the oven and let cool down a bit. Serve warm with a small side salad. You can also let the frittata cool down completely and cut into pieces and serve as some sort of tapas.
2. Etwas Öl in eine Pfanne geben und die Kartoffelwürfel darin für etwa 8-10 Minuten anbraten – die Kartoffeln sollten von allen Seiten Farbe bekommen haben, also immer wieder umdrehen, damit auch nichts anbrennt. Die vorgegarten Kartoffeln aus der Pfanne nehmen.
3. Falls noch genug Öl in der Pfanne ist, die gewürfelten Ziebeln und Knoblauch darin kurz andünsten – ansonsten noch etwas Öl dazugeben. Wenn die Zwiebeln etwas Farbe bekommen haben, den Spinat und die Tomatenwürfel dazugeben und verrühren, bis der Spinat zusammengefallen ist. Die Kartoffelwürfel wieder zurück in die Pfanne geben und alles gut vermischen.
4. In einer Schüssel die Eier mit dem Schmand und geriebenen Käse verquirlen, nach Belieben etwas frischen Thymian dazugeben, mit Tabasco Sauce, Salz und Pfeffer gut würzen. Die Mischung über die Kartoffeln schütten und alles gut durchmischen. Kurz auf dem Herd stocken lassen, dann ins obere Drittel des vorgeheizten Ofens stellen und etwa 8-10 Minuten backen – die Eiermasse sollte fest geworden sein und idealerweise etwas Farbe bekommen haben. Aus dem Ofen holen und etwas abkühlen lassen, dann noch warm mit einem kleinen Salat servieren. Man kann die Frittata auch komplett abkühlen lassen und dann in kleine Happen schneiden und als Tapas servieren.
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Here is a version of the recipe you can print easily.
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Spinach & Tomato Frittata
- Prep Time: 00:25
- Cook Time: 00:10
- Total Time: 00:35
- Yield: 1 1x
- Category: Lunch
- Cuisine: Italian
Description
Delicious lunch or snack served warm or cold – a big frittata with spinach and tomato.
Ingredients
Instructions
Notes
Enjoy baking!
