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Preheat the oven to 200°C. Scrub the potatoes then boil in a large pan of salted water, for around 10-15 minutes until just tender.
Drain the potatoes in a colander until the steam has escaped then slice in half and leave to cool.
Wash the spinach and pat dry. Warm 1 tsp oil in a large saucepan and add the spinach. Cook on a medium heat for around 5 minutes until the spinach has wilted. Squeeze out the excess liquid from the spinach then roughly chop. Set aside.
Heat a large heavy-based, oven-proof frying pan with the remaining oil. Pour in the cooled potatoes and cook on each side for 3-4 minutes until golden brown.
Pour the curry powder and crushed garlic in with the potatoes and continue to stir on a medium for 1 minute. Next add the chopped spinach and stir to combine.
In a large bowl, whisk the eggs, yoghurt and seasoning until smooth. Pour the egg mixture into the frying pan with the potatoes and stir. Pop the frittata in the oven for 20 minutes or until the eggs have just set and have the texture of custard (the frittata will continue to set once it has left the oven).
If serving warm, let the frittata stand for 5 minutes before cutting into slices and tucking in.