Italian Frittata by U.Larosa

4 eggs, 2 potatoes, half an onion, spinach (nice to have), half teaspoon curry powder (my personal twist to the Italian recipe), salt and pepper.

SHOT 1: Cut the potatoes  into little cubes, put some olive oil in the frying pan (do not add the onions yet, you do not want to burn them). Once the potatoes are half cooked (5 minutes) add half a teaspoon of curry powder, it will give a nice orangey colour. Now add the half of an onion (diced) and  cook it together with the potatoes.  Add some spinach and a bay leaf (take out the bay leaf before pouring in the eggs)

SHOT 2: Mix the eggs with some parmesan cheese, salt and a bit of milk.

SHOT 3: Pour the eggs into the pan, mix them quickly and put a lid on the pan.

SHOT 4: Now you are ready to turn the frittata in order to cook the other side. Use a flat plate, place it on top of the frittata and turn the pan upside down so that the frittata is on the plate.  Then lift the pan off and place it back on the burner.  Now carefully slide the frittata on the plate into the pan so you can cook the other side.

SHOT 5: The Frittata is now ready, serve it with bread, cheese, salad and nice wine.