Salami Frittatas And Spinach Salad - cooking recipe

Ingredients

1 lb potatoes, peeled and chopped
3 oz sliced salami, chopped
1/2 None red onion, sliced
6 None eggs
4 stems thyme
2 tbsp olive oil
2 tbsp lemon juice
2 None anchovies, mashed
1 clove garlic, crushed
5 oz baby spinach leaves

Preparation

Preheat the oven to 400\u00b0F. Lightly grease and line bottom of four 4-inch mini springform pans with parchment paper. Place on a baking sheet,
Place potato and a little water in a microwavable bowl. Cover with plastic wrap. Microwave on high 6-8 mins, until just tender. Rinse. Drain well. Mix potato, salami and onion in a medium bowl. Divide evenly among pans. Whisk eggs with salt and pepper in a medium bowl. Pour eggs evenly in pans. Top with thyme.
Bake 20-25 mins, until tops turn golden. Cool 5 mins before removing from springform pans.
For the dressing, whisk oil, lemon juice, anchovies and garlic until well blended. Toss spinach with dressing. Serve frittatas warm or at room temperature with the spinach salad.