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Leerdammer Light, Spinach and Potato Frittata

Leerdammer Light, Spinach and Potato Frittata
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  • 50 Minutes

  • Medium

  • slices

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Leerdammer Light, Spinach and Potato Frittata



Enjoy at:

Lunch, Dinner


1. Preheat the oven to 200°C/180°C fan or Gas 6 2. Cook the potato slices in a pan of boiling salted water for 5 mins or until just softening, drain well and set aside 3. Put the spinach in the pan over a medium heat and cook a couple of mins until it wilts. Drain well, squeezing out the water and chop it roughly 4. Heat 1tsp of the oil in a frying pan, add the onion and cook for 5 mins until softened 5. Brush the bottom of a small oven proof dish or 19cm cake tin with the rest of the oil 6. Add the onion and spinach to the beaten eggs then spoon enough of the egg mixture into the dish or tin to cover the base, arrange half the potatoes on top, then 3 slices of Leerdamer Light, add little more egg mixture, the rest of the potatoes, then the last of the egg mixture and finish with 3 more slices of Leerdammer Light 7. Cook in the oven for 25-30 mins or until set. Take out and leave to cool 8. Turn it out and cut into wedges


  • 1 medium potato (about 300g),

  • peeled and thickly sliced

  • 200g fresh baby spinach, washed well

  • 2 tsp rapeseed oil

  • 1 red onion, peeled and finely chopped

  • 5 large eggs, beaten

  • 6 slices Leerdammer light