Need: 3 eggs, 4 new potatoes, half pack of spinach, few shiitake mushrooms, half red pepper, half an onion, 2/3 garlic cloves, salt, pepper, dried chilli flakes, dried oregano, fresh Parmesan, olive oil

For the salad: mixed leaves, red onion, cherry tomatoes, balsamic vinegar, olive oil, 1 tbsp fresh lemon juice, black charcoal salt, pepper

1. Preheat the oven to 190°.

2. Wash and leave the spinach to drain.

3. Wash and slice the potatos thinly, put in a bowl of water.

4. Heat 1 tbsp of olive oil in a pan on medium heat.

5. Finely chop the garlic and onion, add to the pan, season with salt and pepper.

6. Thinly slice the shiitake stalks, discarding the tough ends add to the onion and garlic mix.

7. Chop the shiitake heads and spinach, discarding the ends.

8. Chop the red pepper, discarding the seeds.

9. Add the spinach, red peppers and mushrooms.

10. Season with salt, pepper, the dried oregano and the red chilli flakes, stir well.

11. When the spinach has wilted remove this mix and put to one side on a plate.

12. Drain the potatos and add to the pan, seasoning with salt and pepper.

13. Add 2 tbsp of water, cover and simmer until tender.

14. Crack open and beat the eggs in a cup, season with salt and pepper.

15. When the potatos are cooked in a separate ovenproof dish layer on the bottom.

16. Layer the spinach mix over the potataoes.

17. Pour over the beaten eggs, sprinkle with freshly grated or pre-grated Parmesan cheese.

18. Bake in the oven for 15 minutes until nicely browned.

19. In the meantime, make the salad by putting the mixed leafs in a salad bowl.

20. Thinly slice red onion and chop some cherry tomatos, add to the bowl.

21. Squeeze over some fresh lemon juice, pour over 1 tbsp of olive oil, half tbsp of balsamic vinegar, mix roughly with your hands.

22. Sprinkle over black charcoal salt and pepper.

23. Serve with the frittata when ready!

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