Step 1

Slice the potatoes into 1cm discs, season with olive oil, the oregano and a pinch of salt and pepper

Step 2

Place in the crisping basket and AC at 200C for 20 mins, making sure to stir them half way

Step 3

In the mean time place the spinach in a bowl and microwave in 30 sec burst until wilted – this should take between 90 and 120 secs depending on how powerful your microwave is

Step 4

Drain the wilted spinach and allow to cool then chop

Step 5

Whisk the eggs, crumbled feta, cherry tomatoes and add the spinach and herbs , season with salt and pepper

Step 6

Remove the cooked potatoes from the crisping basket and line it up with parchment , making sure it is at least 5 cm on the side

Step 7

Place a layer of potatoes on the parchment then pour the egg mixture on top

Step 8

AC at 180C for 25 mins, then stick a knife through the middle of the frittata to make sure it is cooked through. If still slightly runny cook for another 5 min

Step 9

Serve hot or cold with salad

Note: for quickness you can place the parchment in the crisping basket then layer the potatoes on it and then just pour the egg mixture on top. I do find out the potatoes get crispier without the parchment though!