Potato frittata with chicken and spinach

Ingredients for 4 servings:

• 600 g potatoes
• 1 tsp oil
• 1 small chicken, grilled, without skin, alternatively boiled chicken
• 450 g leaf spinach, frozen
• 125 g feta cheese, light
• 50 g Parmesan, grated
• 15 g basil, chopped
• 10 eggs, size ML
• 4 tomatoes
• n. B. Nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

without onion and garlic, low in fat

Preheat oven to 180°C. Place potatoes (do not peel new ones, but old ones can be peeled) in a non-stick dish, brush or spray with oil, and bake in the oven for 30 minutes, turning once or twice. Let cool, then cut into 1 cm thick slices. Remove skinned chicken from the bone and roughly chop. Thaw spinach and squeeze out any excess liquid, then roughly chop. Mix with the meat. Add Parmesan, basil, and crumbled feta, season with salt and pepper. Brush a non-stick baking dish with oil. Spread the potato slices on the bottom. Top with the meat mixture. Beat the eggs, season with salt and pepper, and a little nutmeg if desired, and pour over the ingredients in the dish. Garnish with tomato quarters. Bake the frittata in the oven for about 30 minutes, browning under the broiler if necessary. If you have pancreatic problems, use a cooked chicken, omit the Parmesan cheese, and peel the tomatoes.