I am a big fan of frittatas. Some days eating all that egg doesn't really appeal to me. Instead, I make this eggless frittata with potatoes. It has a crispy skin and a light and fluffy center to which any number of ingredients can be added. It may take more time to make than an egg frittata but this can be made ahead and eaten at any time of the day. This can be eaten on its own or it makes a great side dish which by the way can be eaten hot or cold.
3 boiled and peeled potatoes (soft)
1 cup uncooked baby spinach leaves
4 bocconcini or 1 cup fresh mozarella
10 cherry or grape tomatoes cut in half
1/2 of 1 onion, diced
1 Tbsp. butter
salt and pepper
Pass potatoes through a ricer or food mill into a large bowl.
In a hot pan, add butter and 1 tbsp. olive oil then saute onion and spinach for 5-7 minutes until soft .
Add spinach and onion to bowl as well as tomatoes and chopped bocconcini.
Heat 2 Tbsp. olive oil in a pan then ad mixture to pan, lightly pressing down entire surface and cook for 5 minutes.
Cover pan with a large flat plate, pressing down carefully- flip pan over to transfer frittata.
Now carefully slide frittata back into pan and cook additional 5 minutes.
Once done, slide from pan to a plate and serve or let cool down.
Crispy exterior with soft, fluffy and gooey center has a nice earthy flavour from the spinach with the bright pop of the cherry tomatoes.