Potato and Spinach Frittata
400g coliban (washed) potatoes, peeled, cut into 3cm pieces
1 Tbsp olive oil
80g baby spinach leaves
2 egg whites
1 garlic clove, crushed
Salt and freshly ground black pepper
1. Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain well.
2. Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the potato and cook, stirring occasionally, for 5-6 minutes or until golden. Reduce heat to medium. Add the baby spinach leaves and cook, stirring occasionally, for 2 minutes or until spinach wilts.
3. Preheat grill on high. Whisk together the eggs, egg whites and garlic in a medium jug. Season with salt and pepper.
4. Pour the egg mixture into the pan. Cook for 4-5 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for 3-4 minutes or until golden brown and just set. Cut into wedges to serve.