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.
Approx 1-2 cups of Fresh baby spinach leaves
1 tbsp of roasted sesame seeds.
1 large clove of fresh crushed garlic or 1 rounded tsp of minced garlic.
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.