About ½ cup grated parmesan cheese for spreading on top of frittata when grilling
About ½ cup grated tasty cheese to incorporate into the frittata mix
A good big handful of spinach leaveswashed and chopped.
Melt butter in a large heavy frying pan with a metal handle (so it can go under the grill).
Gently fry onion for a couple of minutes then add the potato and kumara slices. Stir well to coat evenly with butter. Cover and cook over low heat, stirring frequently until the vegetables are tender (usually 15 to 20 minutes).
Add the spinach and cook very briefly until just wilted (about a minute or maybe less)
Whisk the eggs, milk, salt and pepper together, and add the grated tasty cheese. Add this to the pan and shake gently to distribute evenly.
Cover the pan and cook on low heat until the egg mix is almost set.
Sprinkle the parmesan over the top and place the pan under the grill to set the mix and lightly brown the cheese.
Slice into 6 even pieces and serve with a green salad, or green beans, and sprinkle over some fresh parmesan cheese, and finely chopped Italian parsley.