Potato Za’atar Frittata

Potato Za’atar Frittata

This has become a favourite because there’s not a huge amount of prep, I use a mandolin slicer, and microwave the veggies for a few minutes while mixing up the egg part. Then it’s just assemble, pop it in the oven and check back in half an hour. I love this no fuss meal because I only have to put about 10 minutes into preparing it. 

 

800 grams of thinly sliced potatoes, (about 4 large potatoes). I like this recipe way more if it’s made with about 400g of sweet potato, 200g very thinly sliced butternut pumpkin, and 200g potato) 
Approx 1-2 cups of Fresh baby spinach leaves 

6 eggs
120ml cream.
1 tbsp of roasted sesame seeds.
1 large clove of fresh crushed garlic or 1 rounded tsp of minced garlic.

Generous grinding of black pepper, and about 1tsp of salt

1Tbsp Za’atar You can buy this pre-made, or make it: 1tsp ground sumac, 1 tsp fresh or dried thyme leaves, 1 heaped tsp roasted sesame seeds, 1/2 tsp salt).

 

 

Slice up the potatoes, pour boiling water over them and microwave for 2-3 minutes, You just want to start to soften the veggies slightly. rinse them off with cool water so they can be handled.
Line a smallish baking dish with a thin smear of olive oil. Arrange a layer of potatoes to cover the bottom, next layer with fresh baby spinach leaves, then potatoes, then spinach and finish with potatoes. Push down gently on the top layer to neaten things up. In a large jug whisk the eggs, cream, garlic, salt, pepper and Za’atar until they are combined. Pour evenly onto/into the dish ensuring the tops are completely covered the sesame and spices tend to end up covering the top of the dish and crisp up super deliciously in the oven!!!

 

Bake in the oven at 180c until there is no liquid egg mix left on top, check by moving the middle with a knife. This will take between 30 and 40 minutes. Remove from the oven and let the frittata stand for 10 minutes before slicing and serving. 

If you want to make a bigger one, or you end up with loads more potato and need to fill a bigger baking dish just add another 40-80ml of cream, another 2 eggs and a pinch more spice mix, salt, and pepper.