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• Haddock Frittata:
• a
• with spinach & potatoes
• serves 2

INGREDIENTS:

• 300gr haddock loin or cod
• (or use fillets but be sure to remove the fish bones)
• 5 eggs
• 150 to 200gr potatoes
• 1 onion
• 150gr grilled red peppers (from a jar)
• 450gr fresh spinach
• Peper, salt & nutmeg to taste
• Olive oil
• 1/2 teaspoon of paprika
• 50gr Grana Padano (or use Parmesan)
• 5 basil leafs
• Salt to taste
• Some freshly shopped chives

• Clean the spinach and put it in a large cooking pot.
• Season with pepper,salt and nutmeg, place on medium heat and let it cook untill tender.
• Drain and let it cool down, wring all the water out of the spinach, set aside.
• Pre-heat the oven at 230°C in grill mode.
• Peel the potatoes and cut into pieces, boil them in salted water, when cooked, set aside.
• Season the fish with pepper and salt and cook in a little water or stock, remove the water and set aside.
• Peel the onion, cut in half and cut into thin slices, cut the red peppers into small cubes.
• Break the eggs into a bowl, season with pepper and salt, paprika and the chopped basil.
• Set the baking pan on medium heat and add the olive oil & the onions an simmer for a few minutes.
• Add the potatoes and bake about 3 minutes and add the red peppers.
• Divide the spinach on top and let it heat up again a few minutes.
• Pour over the eggs and let it cook gently for about 1-2 minutes.
• Divide the fish over it & grate over the cheese, place in the oven until the frittata is lightly browned.
• (timing depends on how high you place the pan in the oven, or how low)
• Sprinkle over some chives and serve!

• Don't grill it too long, make sure the frittata remains moist.

TOOLS NEEDED:

1. Large baking pan that is suitable for the oven.
2. Oven pre-heated at 230°C in grill mode.

TIPS & TRICKS:

1. U can use any fish you like, just make sure to remove the fish bones.