Ingredients

• 2 tbsp olive oil
• 400g/14oz new potatoes
• roughly chopped
• 1 large red onion
• finely chopped
• 8 large free-range eggs
• 100ml/3½fl oz single cream
• ½ tsp freshly grated nutmeg
• handful mint leaves
• finely chopped
• 3 garlic cloves
• sliced
• 150g/5½oz spinach
• roughly chopped
• 120g/4½oz goats' cheese
• roughly chopped
• 12 sage leaves
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook
• stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes.
• Meanwhile
• crack the eggs into a large bowl. Add the cream
• nutmeg
• chopped mint and some salt and pepper and whisk well. Set aside.
• Add the garlic to the pan and cook for 2 minutes
• then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan
• stir around for one minute
• then remove from the heat.
• Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes
• or until the egg has set and the cheese is golden.
• Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving.