Instructions: Heat half the oil in a large heavy based non stick frying pan. Add the potatoes, onion and garlic. Cook over a high heat until the vegetables are browned. Then reduce the heat and continue cooking, stirring occasionaly, until the potatoes are cooked.

Add the chicken and cook over a high heat for a further 5 minutes.

Add the spinach and seasoning and cook for a further 2 minutes.

Add a little more of the olive oil to coat the base of the pan. Add the eggs, cook over a high heat for 2 minutes to set the bottom, then reduce the heat and cook until the top has just set.

Remove the pan from the heat. Gently loosen the frittata around the edge. Invert a plate over the pan to turn the frittata over and cook for a further 2 minutes on the other side.

NOTES : A delicious frittata with a classic blend of flavours.An ideal gluten free supper if served with a crisp salad.

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