Ingredients:

  • 2 tablespoons (30ml) Extra-virgin olive oil
  • 2 cups (300g) Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
  • 1 large red bell pepper, diced into 1/2-inch pieces
  • 2 cups (60g) Fresh baby spinach, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon (3g) Sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 8 large eggs
  • 1/3 cup (80ml) Heavy cream
  • 1/2 cup (50g) Grated Gruyère or sharp white cheddar cheese
  • 1 tablespoon fresh chives, finely snipped
  • 1/2 teaspoon smoked paprika

Instructions:

  1. Preheat your oven to 180°C (350°F). Heat the olive oil in a 10-inch cast iron skillet or oven-safe non-stick pan over medium heat.
  2. Arrange the potato rounds in a single layer (it's okay if they overlap slightly) and cook for about 8 minutes. You are looking for them to become fork tender and slightly golden. The aroma of frying potatoes should be nutty and warm.
  3. Add the diced red bell peppers to the pan. Sauté for another 4-5 minutes until they begin to soften and the edges show a slight char. Stir in the minced garlic and cook for only 30 seconds — just until the scent of toasted garlic fills the air.
  4. Toss in the chopped spinach. It will look like a lot, but it will shrink down to nothing in about 60 seconds. Once it is wilted and the moisture has evaporated, spread the vegetables out evenly across the bottom of the skillet.
  5. In your mixing bowl, whisk together the 8 eggs, heavy cream, sea salt, black pepper, and smoked paprika. Whisk vigorously for about a minute until the mixture is pale and slightly frothy. Stir in half of the Gruyère cheese.
  6. Pour the egg mixture over the vegetables in the skillet. Use a spatula to gently nudge the potatoes so the eggs flow underneath them. Sprinkle the remaining cheese and the chives over the top.
  7. Place the skillet into a preheated oven at 180°C (350°F). Bake for 20-25 minutes until the center is just set and the edges are slightly puffed and pulling away from the pan.
  8. Remove the skillet from the oven and let it sit for at least 5 minutes. This allows the steam inside to settle, making it much easier to slice clean wedges without the frittata falling apart.