Part Spanish omelet, part oven-baked frittata, and completely delicious—this one-pan meal feeds the whole family.
1 (16 oz) pkg frozen chopped spinach
3 tbsp olive oil
1/2 (20 oz) pkg frozen shredded potatoes
2 tsp paprika
5 large eggs
1 cup part-skim ricotta cheese, divided
1 (8.5 oz) jar sun-dried tomatoes, divided
1 (8 oz) pkg sliced mushrooms
Preheat the broiler. Defrost the spinach and pat dry with paper towels.
In a 10-inch ovenproof nonstick skillet, heat the oil over high heat and fry the potatoes with paprika and salt for 4 min.
Beat the eggs with ½ cup ricotta. Season with salt and pepper. Pour the egg mixture over the potatoes and reduce heat. Cook the omelet for 10 min., until edges are set.
Place skillet in broiler for 2 min., until omelet is completely set, browned, and puffy (watch it carefully so it doesn’t burn).
Drain the sun-dried tomatoes and slice, reserving 1 tsp oil. Heat reserved oil in a large saucepan and add ⅔ of the tomatoes and all the mushrooms. Sauté for 2 min. on medium heat. Add the spinach in portions and cook for 5 min. Season with salt and pepper to taste.
Slide the potato omelet onto a flat dish and spread the spinach mixture on top. Scatter the remaining ½ cup ricotta and tomatoes on top. Cut into wedges and serve.