Potato Spinach and Red Pepper Frittata

Boil 1" water in a 4-qt. saucepan fitted with a steamer insert. Steam potatoes, covered, adding more boiling water as needed, until tender, 1 hour. Let cool, then peel and thinly slice. Heat oven broiler. Heat oil in an ovenproof 12" nonstick skillet over medium-high heat. Cook garlic, pepper, and onion until soft, 3–4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in reserved potatoes, the butter, salt, and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil. • 1 lb. medium waxy potatoes • 1 red bell pepper, seeded, and thinly sliced • 1 small yellow onion, thinly sliced • 1 clove garlic, minced • 2 cups baby spinach • 8 eggs, beaten • 1⁄4 cup olive oil • 3 tbsp. unsalted butter • 1 tbsp. salt • 1 tbsp. pepper • 2 tbsp. thinly sliced basil

• 2017-09-13T15:07:41+00:00
• Duration: 05:00

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Keywords

idioma EN, Producto KNOWMORE, Categoria Nutrition, Subcategoria Recipes, food, easy recipes, nutrition, recipes, Potato Spinach and Red Pepper Frittata, , KM_00494_EN