Ingredients

• 1 large floury potato
• such as King Edward
• 1-2 tbsp olive oil
• 2-3 garlic cloves
• peeled
• roughly chopped
• 100g/3½oz fresh baby spinach leaves
• washed
• chopped (or 200g/7oz frozen spinach
• defrosted and drained)
• salt and freshly ground black pepper
• 1 tbsp freshly squeezed lemon juice
• 6 free-range eggs
• beaten
• 60g/2½oz mixed fresh herbs (such as parsley
• coriander
• dill and mint)
• washed
• roughly chopped
• 4 spring onions
• trimmed
• finely chopped
• 4 cardamom pods
• seeds only
• 30g/1¼oz butter
• feta cheese
• crumbled (optional)
• radishes (optional)
• plain yoghurt (optional)

Directions

• Boil the potato in a pan of salted water for 15-20 minutes
• or until tender. Drain well
• then mash with a potato masher or ricer until smooth.
• Preheat the oven to 180C/350F/Gas 4.
• Heat the oil in a frying pan over a medium heat. Add one of the chopped garlic cloves and fry for 1-2 minutes
• or until softened. Add the chopped spinach and toss until wilted and warmed through. Season
• to taste
• with salt and freshly ground black pepper
• then drizzle over the lemon juice.
• Beat the eggs in a large bowl
• then add the cooked spinach mixture
• chopped herbs and spring onions and stir until well combined.
• Whisk in the remaining chopped garlic
• cardamom seeds and season again
• to taste
• with salt and freshly ground black pepper.
• Add the egg mixture to the mashed potato and stir until well combined.
• Heat the butter in a 25cm/10in ovenproof frying pan or casserole over a medium heat. When the butter has melted
• swirl the pan until the butter has coated the insides.
• Add the egg and potato mixture
• then transfer the pan or casserole to the oven and bake for 20-30 minutes
• or until the middle of the frittata has just set. (NB: The cooking time may vary depending of the depth of the casserole or pan.)
• Remove the frittata from the oven and set aside for 10 minutes to cool slightly before serving. Serve in slices with feta cheese
• radishes or yoghurt
• if using.