Vegetable Frittata

1 small potato peeled & sliced
1 yellow or red Pepper chopped
½ Red onion chopped
1 clove Garlic
Bag Fresh Spinach
3 Eggs beaten
50g hard cheese grated
10 small tomatoes
250g Crème Fraiche
1tbs oil
Salt & pepper to taste

Gas 5/180C for 25 minutes

Grease oven proof dish.

Cut potato in to very thin slices, add salt and a little water and microwave until soft.  Halve and deseed the pepper and chop. Heat a drizzle of oil in a pan and sauté the onions, pepper and garlic then add spinach until wilted.  Layer the potato’s in the bottom of the greased dish, add on top the wilted spinach mixture (make sure you drain excess water), cut small tomatoes in half and decorate.  Finally, beat the egg and crème fraiche together, add generous salt and pepper and pour over ingredients, add grated cheese and bake. Bake for 25 minutes or until firm.

Serve hot or cold with a salad,.