Ingredients (serves 4)
2 tablespoons fresh lemon juice
1/4 cup fresh Italian parsley, chopped
4 ounces crumbled feta cheese (about 1 cup)
3 cups fresh baby spinach, lightly packed
3 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil
8 ounces Yukon gold potatoes, cut into bite-sized pieces
11⁄2 cups red onion, thinly sliced
Salt and pepper, as needed
Preheat oven to 350°.
Beat together eggs, lemon juice, parsley, and a pinch of salt. Stir in cheese and spinach, reserve. In a 12-inch, nonstick ovenproof skillet, heat oil over medium heat. Add potatoes and onions; sprinkle lightly with salt. Cook over medium-low heat until potatoes are tender, about 8 minutes. Turn with a spatula occasionally, scraping the bottom of the pan to prevent
potatoes from sticking. (Do not allow to brown.)
Pour egg mixture over potatoes and onions, stirring gently (without scraping the bottom of the pan). Cook 2 minutes to set egg on bottom and sides. Cover and bake in a 350° oven for 10 minutes. Remove cover; bake until done. Center should be firm and almost dry, about 5 minutes. Let frittata cool 10 minutes.