“Vibrant Vegetarian Spanish Breakfast: Patatas Bravas with Spinach & Feta Frittata”

Allergens

Eggs, Dairy (Feta)

Ingredients

• 4 medium potatoes, diced into 1/2
• inch cubes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 cup chopped spinach
• 1/2 cup crumbled feta cheese
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, milk, garlic powder, onion powder, and ground cumin. Add salt and pepper to taste. Stir in spinach and feta cheese. Set aside.
3. In a medium saucepan, heat olive oil over medium high heat. Add diced potatoes and cook until browned and crispy, about 15 20 minutes. Season with salt, pepper, and smoked paprika. Remove from heat and set aside.
4. Grease a 9 inch oven safe skillet or baking dish. Pour the egg mixture into the prepared dish and bake in the preheated oven for 25 30 minutes or until set.
5. Once the frittata is cooked, remove from the oven and let cool slightly. Cut into two equal halves to serve. Serve with crispy patatas bravas on the side. Enjoy your flavorful vegetarian Spanish breakfast!

Chef’s Insight

This vegetarian Spanish breakfast recipe is not only delicious but also packed with nutrients from the potatoes, spinach, and feta cheese. Enjoy a satisfying meal that's both tasty and healthy!

Notes

For an extra flavor boost, serve with a side of homemade garlic aioli or salsa brava.