Spanish Potato & Onion Frittata with Spinach Salad .

  • ½ (5 oz) pkg
    baby spinach
  • 1 medium
    carrot
  • ½ small pkg
    chives
  • 6
    eggs
  • 1 clove
    garlic
  • 1
    tomato
  • 1 medium
    yellow onion
  • 2 medium
    yellow potatoes
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    honey
  •  
    oregano
  •  
    salt
  •  
    thyme
  • 1
    Wash and dry the fresh produce. (Skip the spinach and chives if they came pre-washed.)
    2 medium yellow potatoes
    ½ small pkg chives
    ½ (5 oz) pkg baby spinach
    1 medium carrot
    1 tomato
  • 2
    Using a mandoline or knife, slice the potatoes into very thin slices and transfer to a colander. Sprinkle with salt and toss to coat; set aside in the sink or on a plate to drain.
    ½ tsp salt
  • 3
    Heat a non-stick skillet over medium high heat.
  • 4
    Peel and thinly slice onion into half rings. Peel and mince (or press) the garlic.
    1 medium yellow onion
    1 clove garlic
  • 5
    Once the skillet is hot, add olive oil and swirl to coat the bottom. Add onion, garlic, thyme, and oregano to the pan, stirring until soft and golden brown, 4-5 minutes; remove from skillet and set aside.
    1 tsp extra virgin olive oil
    ¼ tsp thyme
    ¼ tsp oregano
  • 6
    Meanwhile, shake excess water from the potato slices and quickly pat dry with a paper towel.
  • 7
    Add more oil and the potatoes to the pan; turn the heat down to low and cover with a lid. Cook potatoes, stirring occasionally, until tender, 5-7 minutes. Once cooked, spread onion in a layer on top of the potatoes.
    1 tsp extra virgin olive oil
  • 8
    While the potatoes are cooking, crack the eggs into a medium bowl, add water and season with salt and pepper. Whisk to combine.
    6 eggs
    2 tbsp water
    ¼ tsp salt
    ¼ tsp black pepper
  • 9
    Pour the egg mixture into the skillet gently so you don't disturb the potatoes. Cover with a lid and cook until the base and sides are set, about 5-6 minutes.
  • 10
    Preheat oven to broil and position rack under the broiler.
  • 11
    While frittata is cooking on the stove, combine balsamic, oil, honey, Dijon, salt, and pepper in a large bowl to make the dressing for the salad.
    1 tbsp balsamic vinegar
    2 tbsp extra virgin olive oil
    1 tsp honey
    ½ tsp Dijon mustard
    ¼ tsp salt
    ¼ tsp black pepper
  • 12
    Peel the carrot, then trim off the ends. Using a box grater, coarsely grate. Medium dice tomato and add both to the bowl with the dressing.
  • 13
    Once frittata edges are set transfer the pan to the oven and broil until the centre eggs are firm and the top becomes golden brown, 5-7 minutes.
  • 14
    Add spinach to the bowl with the dressing and toss to combine.
  • 15
    Chop chives into small pieces.
  • 16
    When frittata is done cooking, remove from oven and place a cutting board on top of the skillet. Using oven mitts, flip the pan to turn the frittata out onto the cutting board so that potatoes are facing up.
  • 17
    To serve, cut frittata into wedges and divide between plates. Garnish with chives and serve with spinach salad. Enjoy!