Salami Frittatas And Spinach Salad

• 1 lb potatoes, peeled and chopped
• 3 oz sliced salami, chopped
• 1/2 None red onion, sliced
• 6 None eggs
• 4 stems thyme
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 None anchovies, mashed
• 1 clove garlic, crushed
• 5 oz baby spinach leaves

1. Preheat the oven to 400u0b0F. Lightly grease and line bottom of four 4-inch mini springform pans with parchment paper. Place on a baking sheet,
2. Place potato and a little water in a microwavable bowl. Cover with plastic wrap. Microwave on high 6-8 mins, until just tender. Rinse. Drain well. Mix potato, salami and onion in a medium bowl. Divide evenly among pans. Whisk eggs with salt and pepper in a medium bowl. Pour eggs evenly in pans. Top with thyme.
3. Bake 20-25 mins, until tops turn golden. Cool 5 mins before removing from springform pans.
4. For the dressing, whisk oil, lemon juice, anchovies and garlic until well blended. Toss spinach with dressing. Serve frittatas warm or at room temperature with the spinach salad.

potatoes, salami, red onion, eggs, thyme, olive oil, lemon juice, anchovies, clove garlic, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/20971 (may not work)