A taste of Spain in this delicious cherry tomato and spinach omelette. This makes a great summer lunch.
Serves: 4
  • 1tbsp vegetable oil
  • 200g new potatoes
  • 200g cherry tomatoes, halved
  • 1 red onion, chopped
  • 250g spinach
  • 6 large eggs
  • 170g Carnation Evaporated Milk
  • 1tsp black pepper
  • Serve with
  • Crusty bread
  • Very easy

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    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    5 mins PT5M

    Cook time
    20 mins PT20M

Each serving typically contains

  • Energy 1274kJ 305kcal 15%
  • Fat 16.0g 23%
  • Saturates 5.1g 26%
  • Sugars 12.3g 14%
  • Salt 0.66g 11%

of an adult's Reference Intake (RI)*
Energy per 100g: 414kJ/99kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Heat your oven to the maximum temperature.
  2. Bring the potatoes to the boil until cooked. Strain and allow them to steam dry before slicing in half. In another saucepan steam off the spinach, strain and allow to cool. Make sure you squeeze out the excess moisture.
  3. Fry the chopped red onion with oil in a non-stick frying pan, adding the new potatoes until they turn a nice golden colour.
  4. Meanwhile break the eggs into a bowl and mix with the Carnation Evaporated Milk and black pepper. Add the cherry tomatoes and spinach and stir well.
  5. Bring the pan back up to a high heat and pour in the egg mixture. Give it a quick stir with a fork to combine all ingredients. Let the frittata settle and cook for 5 minutes on the hob before placing it in the hot oven. Turn the oven down to 200°C (180°C with fan) and bake until cooked through with a golden top.

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