| | Spinach-Potato Fritatta 1 large potato, scrubbed
5 eggs
1 ounce of grated Pecorino Romano
approximately 2 cups of spinach
4 tablespoons of butter
2 tablespoons of milk
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Scrub and peel the potato, cutting it into thick slices. In a separate bowl, beat 5 eggs, beaten with milk and salt and pepper to taste. Boil potatoes until they are almost cooked through (about 10 minutes). Drain and pat dry. Fry potatoes in 2 Tbsp of butter until browned. Add remaining butter. Add spinach and cover for two minutes, or until spinach is slightly wilted. Pour in eggs and sprinkle cheese over the top. Cook until the eggs are set. Move pan slightly to cook eggs evenly, however, do not stir. With a spatula divide in half. Carefully flip each side over, cook for 20 seconds and serve. Serves two. |
