Name: Salami frittatas and spinach salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram potatoes, peeled, chopped; 100 gram sliced salami, chopped; 1/2 red onion, sliced; 6 eggs; 4 thyme sprigs; 150 gram baby spinach leaves; Dressing; 2 tablespoon olive oil; 2 tablespoon lemon juice; 2 anchovies, mashed; 1 clove garlic, crushed

Salami frittatas and spinach salad

Packed full of tasty salami and potato, these fluffy baked frittatas are absolutely delicious served with a fresh, zesty spinach salad, perfect for a quick lunch or dinner.

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

500 gram potatoes, peeled, chopped

100 gram sliced salami, chopped

1/2 red onion, sliced

6 eggs

4 thyme sprigs

150 gram baby spinach leaves

Dressing

2 tablespoon olive oil

2 tablespoon lemon juice

2 anchovies, mashed

1 clove garlic, crushed

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease and line four 10cm springform pans with baking paper. Place on an oven tray.

2.Place potato in a microwave-safe jug with a little water. Cover with plastic wrap. Microwave on high 6-8 minutes, until just tender. Rinse. Drain well.

3.Combine potato, salami and onion in a medium bowl. Divide evenly among pans. In a jug, whisk eggs with seasoning to taste. Pour eggs evenly among pans, and top with thyme. Bake 20-25 minutes, until tops turn golden.

4.To make dressing: in a jug, whisk all ingredients together. Season.

5.In a bowl, toss dressing and spinach together. Serve frittatas warm or cold, with salad.

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