Spinach, Feta and Potato Frittata with Tomato Cranberry Relish

Spinach, Feta and Potato Frittata with Tomato Cranberry Relish

Ready in 55 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 15, 2015.
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You'll make your own relish in this recipe - the perfect accompaniment to this tasty fritatta

Ingredients

SPINACH FETA AND POTATO FRITTATA

  • 600 g waxy potatoes, scrubbed and diced 1–2cm
  • 4 eggs
  • 1/2 cup sour cream
  • 150 g feta cheese, crumbled
  • 1/2 teaspoon salt
  • 1/2 red onion, finely diced
  • 1/2 bag baby spinach leaves, finely sliced

TOMATO CRANBERRY RELISH

  • 1/2 red onion, finely diced
  • 1 apple, core removed and finely diced
  • 1 can chopped tomatoes
  • 1 tablespoon sugar
  • 1 tablespoon vinegar (e.g. red wine, white wine, cider)
  • 35 g dried cranberries
  • 2 tablespoons tomato sauce

SALAD

  • 1/2 telegraph cucumber
  • 2 carrots, peeled
  • 2 tablespoons chopped parsley, to serve

Steps

  1. oven to 220°C. Bring a large pot of salted water to the boil.
  2. Cook potatoes in pot of boiling water until just tender (not soft), about 8 minutes.
  3. Combine all tomato cranberry relish ingredients (except tomato sauce) in a medium pot on medium heat and bring to the boil. Reduce heat to low to medium and simmer for about 15 minutes, stirring regularly. Add tomato sauce, season with salt and pepper and simmer for a further 5 minutes, until thickened.
  4. While relish is cooking, prepare the rest of the meal. In a large bowl whisk eggs and sour cream together until smooth. Stir in feta, salt and season with pepper.
  5. Heat a drizzle of oil in a large, oven-proof, heavy-based, fry-pan on medium heat. Fry onion for 4 minutes until softened. Add spinach and toss until wilted, 1 minute. Remove from heat, add cooked potatoes, stir to combine and pour over egg mixture. Give pan a little shake to distribute mixture evenly. Bake for 20–25 minutes, or until frittata is set and golden. Stand frittata in pan for 5 minutes before cutting into wedges. If you don’t have an oven-proof fry-pan, cook frittata in a greased medium baking or pie dish for 25–30 minutes.
  6. Prepare salad; using a vegetable peeler, peel cucumber and carrots into long thin ribbons. Place in a medium bowl with a drizzle of olive oil and season with salt and pepper.
  7. Divide frittata between plates with a dollop of relish and garnish with parsley. Serve salad on the side.

Nutritional Information

Energy 1987 kj
475 kcal
Protein 17.0g
Carbohydrate 41.7g
Fat 25.9g