Oven Frittata with Potatoes and Spinach

Ingredients

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• 8 eggs large
• 100 ml (3.4 fl oz) milk
• 80 g (3/4 cup) Gruyère or other Alpine cheese finely grated; use a cheese made without animal rennet if you eat strictly vegetarian
• 0.75 tsp salt
• black pepper to taste
• 1 pinch ground nutmeg freshly grated
• 3 tbsp olive oil
• 500 g (1.1 lb) waxy potatoes boiled and cooled, cut into 1/4-inch (5 mm) slices
• 1 onion in thin half-rings
• 150 g (5.3 oz) baby spinach washed and shaken thoroughly dry

Method

1. Heat the oven to 400 °F (200 °C) conventional, or 350 °F (180 °C) convection, and set a rack in the middle.
2. Whisk the eggs with the milk, two thirds of the cheese, the salt, pepper and nutmeg in a bowl.
3. Heat 2 tablespoons of oil in an ovenproof skillet (about 10 inches or 26 cm wide, with an ovenproof handle) over medium heat. Fry the potato slices in it for 6 to 8 minutes until golden brown, turning once or twice.
4. Add the remaining oil and the onion rings and cook for 3 minutes until soft. Fold in the spinach in batches and stir for 1 to 2 minutes, until it has wilted.
5. Turn the heat to low, pour the egg mixture evenly over the potatoes and let it set for 2 to 3 minutes, until the edge turns firm.
6. Scatter the remaining cheese on top and slide the skillet into the oven. Bake for 12 to 15 minutes, until the frittata is set, the edge turns golden and the center no longer jiggles like liquid when you shake the pan.
7. Let the frittata rest for 5 minutes, loosen the edge with a knife, slide it onto a platter and cut it into wedges.

Tip: Potatoes from the day before brown better. Freshly boiled, still warm potatoes fall apart and stick to the pan.

Tip: Wet spinach makes the frittata watery. Spin it thoroughly dry and stir it in the pan until nothing sizzles any more.