Frittata with potato, spinach and artichoke

Name: frittata with potato, spinach and artichoke
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 onion; 3 el traditional olive oil; 300 g fresh spinach; 400 g artichoke heart in tin; 450 g chilled potato diced pieces; 2 el fresh fresh mint; 6 medium sized egg; 1 tl chili powder; 100 g soft goat cheese

Frittata with potato, spinach, artichoke, fresh mint and goat's cheese.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 26 cm)

Directions

Preheat the oven to 200 ° C.
Chop the onion. Heat the olive oil in a wok and fry the onion until it is soft and translucent. Spoon the spinach through and allow the leaves to shrink.
Let the artichoke hearts drain and cut into quarters. Grease the oven dish.
Mix the potato balls and pieces of artichoke heart in the baking dish and spoon in the spinach. Season with salt and pepper.
Cut the fresh mint fine. Beat the eggs with pepper, salt, chilli powder and the fresh mint and pour this over the vegetables in the dish.
Crumble the goat's cheese over it and add some extra pepper.
Drip the oil over it and slide the dish just below the center in the oven. Let the frittata in 25-30 min. Golden brown and cooked.