Potato Mushrooms and Spinach Frittata
  • 4 large potatoes peeled and diced
  • 1/2 cup of olive oil
  • 1 onion chopped
  • handful of any mushroom diced
  • 1 cup fresh spinach diced
  • 6 eggs
  1. In large pan start cooking potatoes in most of the oil until almost cooked then add onions and mushrooms and cook around 10 more minutes.
  2. In a large bowl beat the eggs and add the potato, onion and mushroom mixture to bowl with a slotted spoon then add spinach to the bowl and mix.
  3. Add the rest of the oil to the pan and heat it till medium hot.
  4. Transfer all ingredients from the bowl to the heated pan and cook with cover for 5-10 minutes on low till almost cooked.
  5. To turn frittata from pan use large cutting board or large flat plate and slide it to the opposite side to cook until ready.