Winter Oven Frittata with Potatoes, Leek and Feta

A hearty oven frittata with winter vegetables that is ideal for making ahead. It keeps for several days in the refrigerator and tastes good both warm and cold.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 8 pc Eggs
• 100 ml Milk
• 400 g waxy potatoes
• 1 pc Leek
• 1 pc Onion
• 150 g Fresh spinach
• 100 g Feta
• 2 tbsp Olive oil
• 1 tsp Dried thyme
• Salt
• Pepper
• pinch Nutmeg

Method

1. Preheat the oven to 180 °C top and bottom heat and lightly oil a baking dish or an ovenproof pan.
2. Wash the potatoes, slice them thinly and parboil them in boiling salted water for about 8 minutes, then drain and let them cool.
3. Clean the leek, cut it into thin rings and wash thoroughly. Finely dice the onion.
4. Heat the olive oil in a large pan and sweat the onion and leek over medium heat for about 5 minutes until soft. Add the spinach and let it wilt.
5. Whisk the eggs with the milk, thyme, salt, pepper and a pinch of nutmeg.
6. Layer the potato slices in the prepared dish, spread the vegetables over them and evenly scatter the crumbled feta on top.
7. Pour the egg mixture over everything and bake in the oven for about 25 minutes until golden brown and the frittata is set in the middle.
8. Let the frittata cool, cut it into portions and serve warm or cold. Store airtight in the refrigerator.