New potato, spinach and goats’ cheese frittata recipe
 A delightful frittata that will make a great light supper with a green salad and some crusty bread. Each serving provides 481 kcal, 28g protein, 21g carbohydrates (of which 6g sugars), 31g fat (of which 13g saturates), 4g fibre and 1.2g salt. 2 tbsp olive oil400g/14oz new potatoes, roughly chopped1 large red onion, finely chopped8 large free-range eggs100ml/3½fl oz single cream½ tsp freshly grated nutmeghandful mint leaves, finely chopped3 garlic cloves, sliced150g/5½oz spinach, roughly chopped120g/4½oz goats' cheese, roughly chopped12 sage leavessalt and freshly ground black pepper 2 tbsp olive oil 400g/14oz new potatoes, roughly chopped 1 large red onion, finely chopped 8 large free-range eggs 100ml/3½fl oz single cream ½ tsp freshly grated nutmeg handful mint leaves, finely chopped 3 garlic cloves, sliced 150g/5½oz spinach, roughly chopped 120g/4½oz goats' cheese, roughly chopped 12 sage leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes.Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden.Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving. Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes. Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside. Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside. Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat. Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat. Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden. Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden. Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving. Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving.