On Saturday I had the pleasure of presenting Fritatta(Torta) on CBC's Weekend Morning Show with host Ismaila Alfa. I served it with a bit of tomato chutney but it is a dish that can be made to your own tastes.
Frittata or Torta is a very versatile dish. It can be used with a large number of "left overs" and other ingredients. Try with sliced mushrooms, sun dried tomatoes, or many other vegetables.
Spinach and Parmesan Frittata
3 Tbsp. olive oil
3 thinly sliced potatoes
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
pinch grated nutmeg
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Pour egg and potato mixture in skillet and cook over medium heat for 5-7 minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.