Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, potato omelette with spinach and mushroom (frittata di patate con spinaci e funghi). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi) is something that I’ve loved my entire life.

to golden -add mushrooms and cook till mushrooms have released all of their moisture and starting to brown -add spinach and cook till spinach is totally wilted -add salt to taste and set aside to cool slightly -in a bowl whisk the eggs -add all remaining Potato omelette ( frittata di patate ) Italian recipe. A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. This is my recipe and I am always changing and adding things. Quick and easy spinach frittata recipe with eggs, fresh spinach, onions, garlic, Parmesan and goat cheese, and sun-dried tomatoes.

To begin with this recipe, we have to prepare a few ingredients. You can cook potato omelette with spinach and mushroom (frittata di patate con spinaci e funghi) using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi):

1. Make ready 3 pcs medium size potato (cut into small sizes)
2. Make ready Spinach
3. Get Mushroom
4. Take 3 large eggs
5. Prepare Salt
6. Get Pepper
7. Get 1 tbsp margarine/butter
8. Take Oregano (powdered)
9. Take Parsley (powdered)
10. Get Basil (powdered)
11. Take 1 tbsp Ground nutmeg
12. Prepare 1/4 cup grana padano/parmesan

Using potato gnocchi instead of the more traditional sliced potato turns this frittata into a one-pan wonder, simple enough for busy weeknights. The gnocchi will be pillowy-soft, but will harden as the frittata cools, so do be sure to reheat any leftovers. Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.

Instructions to make Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi):

1. Cook potatoes in a pot with water and 1tbsp salt
2. In a pan, sauté spinach and mushroom. Season with salt, pepper, parsley and basil. When water is fully evaporated, add 1tbsp margarine/butter, continue sautéing for 1-2mins
3. When both are cooked, let it cool down. You don't want your eggs cooked in it if it's warm.
4. In a bowl, beat 3 eggs. Add 1/4 cup grana padano/parmesan. Season with a bit of salt, pepper, oregano and 1tbsp nutmeg. Mix
5. Mix potatoes, sautéed spinach and mushroom in the egg batter. Make sure to mix well
6. Transfer to a baking pan. I used a non-stick small baking pan
7. Bake in the oven for 20minutes at 180°c
8. Serve.

Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch. This basil-laced potato and vegetable frittata, adapted from a recipe by author Tamasin Day-Lewis, makes a satisfying lunch. Frittata with Spinach, Potatoes, and Leeks. Make the leek mixture and cook the potatoes a day ahead.

So that is going to wrap it up with this special food potato omelette with spinach and mushroom (frittata di patate con spinaci e funghi) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!