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🍽️ Potato Frittata with Mushrooms

370 kcal · 30 min · 4 servings

Ingredients

• 450 g small new potatoes
• 3 tbsp rapeseed oil
• salt
• pepper
• 50 g young spinach
• 100 g small button mushrooms
• 1 clove garlic
• 1 tbsp butter (15 g)
• 6 eggs (L)
• 100 g cooking cream
• 1 bunch radishes (with greens)
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 2 tbsp walnut oil
• 5 g pea shoots (1 handful)

Instructions

1. 1. Wash the potatoes under running water.
2. 2. Pat the potatoes dry with a kitchen towel.
3. 3. Cut the potatoes into bite-sized pieces.
4. 4. Heat rapeseed oil in a pan.
5. 5. Fry the potato pieces in golden brown for about 15 minutes over medium heat.
6. 6. Turn the potatoes repeatedly while frying.
7. 7. Remove the cooked potatoes from the pan.
8. 8. Let the potatoes drain briefly.
9. 9. Season the potatoes with salt and pepper.
10. 10. Sort the spinach for any damaged leaves.
11. 11. Wash the spinach thoroughly.
12. 12. Shake the spinach dry.
13. 13. Clean the mushrooms of dirt.
14. 14. Slice the mushrooms.
15. 15. Peel the garlic.
16. 16. Finely chop the garlic.
17. 17. Heat butter in an oven-safe pan.
18. 18. Fry the mushroom slices over medium heat for 3 minutes.
19. 19. Season the mushrooms with salt and pepper.
20. 20. Add the chopped garlic to the pan.
21. 21. Add the prepared potatoes to the pan.
22. 22. Add the dry spinach to the pan.
23. 23. Fry the mixture for another 2 minutes.
24. 24. Whisk the eggs in a separate bowl.
25. 25. Stir the cream into the whisked eggs.
26. 26. Season the egg-cream mixture with salt and pepper.
27. 27. Pour the egg-cream mixture evenly into the pan.
28. 28. Gently stir the ingredients in the pan to ensure even distribution.
29. 29. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
30. 30. Bake the frittata in the preheated oven for 25 minutes.
31. 31. Clean the radishes.
32. 32. Wash the radishes.
33. 33. Slice the radishes thinly.
34. 34. Set aside some of the radish greens for later.
35. 35. Mix the radish slices with vinegar.
36. 36. Add lemon juice to the radish mixture.
37. 37. Season the salad with salt and pepper.
38. 38. Toss the salad in walnut oil.
39. 39. Wash the pea shoots.
40. 40. Shake the pea shoots dry.
41. 41. Chop the reserved radish leaves finely.
42. 42. Mix the radish leaves into the salad.
43. 43. Divide the finished salad among small plates.
44. 44. Serve the salad together with the potato frittata.

Nutrition per serving

• kcal: 370
• Protein: 14 g · Fett/Fat: 25 g · Carbs: 21 g