Spanish Beef & Potato Frittata
with Spinach & Tomato Salad- Egg
- Sulphites
- Wheat
- Milk
- Peanuts
- Soy
- Sesame
- Sulphites
- Tree nuts
- Mustard
- May contain traces of allergens
- Egg
- Fish
Ingredients: Ground beef • Russet potato • Grade A egg • Roma tomato • Spinach • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Spanish spice blend (spices, dehydrated onion, dehydrated garlic, salt, tomato powder, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
250 g
Ground Beef
4 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Russet Potato
1 unit(s)
Tomato
56 g
Baby Spinach
6 g
Spanish Spice Blend
(May be present: Wheat, Milk, Peanuts, Soy, Sesame, Sulphites, Tree nuts, Mustard)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Milk*
¼ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
-
Before starting, adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
-
Remove any brown spots from potatoes, then halve lengthwise. Cut into ½-inch pieces.
-
In a large microwave-safe bowl, add potatoes and cover with cold water. Season with ½ tsp salt (1 tsp for 4 servings). Microwave on high until tender, 8-10 minutes. (NOTE: Remove from the microwave carefully, potatoes will be very hot!)
-
Drain potatoes.
-
Meanwhile, cut tomatoes into ½-inch pieces.
-
Crack eggs into a large bowl. Add Spanish Spice Blend and 2 tbsp milk (4 tbsp for 4 servings), then whisk thoroughly until combined. Season with salt and pepper.
-
Heat a medium ovenproof pan over medium heat.
-
When hot, add 1 tbsp oil (2 tbsp for 4 servings) ,then add beef. Season with salt and pepper.
Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully discard any excess fat. -
Using a slotted spoon, transfer beef to bowl with egg mixture.
-
Reduce heat to medium.
-
To same pan, arrange potatoes in an even layer, then pour egg- beef mixture over top.
-
Carefully transfer pan to middle rack and bake until eggs are set, 8-12 minutes.**
-
Meanwhile, to a medium bowl, whisk together half the vinegar (use all for 4 servings), ¼ tsp sugar, and 1 tbsp oil (½ tsp sugar and 2 tbsp oil for 4 servings). Season with salt and pepper.
-
Add spinach and tomatoes, then toss to coat.
-
Cut frittata into quarters.
-
Divide frittata and salad between plates.
If you've opted for beef, heat a medium ovenproof pan over medium heat. When hot, add 1 tbsp oil (2 tbsp for 4 servings) ,then add beef. Season with salt and pepper. Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully discard any excess fat.
