Heat the chicken stock in a large frying pan and cook the potatoes until the stock has almost evaporated.Pour in the oil, onion, celery and toss to combine. Cover and leave to cook until the onion and celery are slightly soft. Add the spinach and stir until the leaves have wilted. Preheat the grill to hot. Pour in the eggs, season and sprinkle with the Parmesan. Cook until the eggs are almost set. Place under the grill until the frittata has puffed up and the cheese is golden. Recipe reprinted with permission of Potato SA. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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