Spinach and fried potato.
Add a teaspoon of propah buttah, cherry tomato and mature cheddah.
Slice six small potatoes thin and par boil them in salted water for five.
Chop a garlic clove and put it with a glug of olive oil into a nine inch pan.
Crack six eggs into a bowl and fork ‘em up, pinch of salt.
Put the grill to a high setting, 200C ish.
Drain the potatoes and put them in the pan to brown, move them about and don’t let the garlic burn.
After five throw in a handful of cherry tomatoes, halved.
Throw in two handfuls of fresh baby spinach and put a lid on for two minutes to wilt it, season with salt and peppah.
Grate a hand full of mature cheddah, throw it over, stick it in the oven for five or so.
Watch it, you don’t want a rubber frittata or a raw one.
Kiss Tip:
You’ll smell the butter and lemon and garlic if you squeeze half a lemon 🍋 over as soon as it comes out the oven.
