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Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.

Supplying the Trade for over 25 Years

Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.

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Crab, Spinach and Potato Frittata

Method

  • Place the potatoes in a saucepan and just cover with cold water, bring to the boil and simmer for 6-8 minutes or until soft. Drain and set aside.
  • Meanwhile, heat a tablespoon of oil in a large, deep, non-stick frying pan, approx. 28cm, over a medium heat. Add the onion and fry until soft and transparent. Add the drained potatoes, cook gently for two minutes stirring all the time. Add the spinach and cook until wilted.
  • Check through the crab meat and discard any pieces of shell. Drain off any liquid. In a large bowl whisk the eggs with the milk, stir through the crab meat and season with salt and pepper. Take the frying pan off the heat and add the potato and spinach mixture into the bowl with the eggs and stir to combine.
  • Heat a little more oil in the frying pan and add the egg mixture. Move the pan around to let the egg mixture run in under the potatoes and get to the bottom of the pan. Sprinkle over the cheese.
  • Turn the heat to low, then cook for about 10 minutes until nearly set. Place under a medium grill, and cook for about another 10 minutes until the top is set and golden. Remove from the pan, slice into wedges and serve with a green salad.

Ingredients

  • 400 g Cooked crab meat
  • 450 g Potatoes, peeled and diced into small cubes
  • 29.6 ml Rapeseed or olive oil
  • 1 Medium onion, peeled and finely chopped
  • 200 g Baby spinach leaves
  • 8 Large eggs
  • 200 ml Milk
  • Salt and freshly ground black pepper
  • 40 g Cheddar cheese, grated

Crab, Spinach and Potato Frittata


Prep time: 30
Difficulty: Intermediate
Serves: 6
Crab, Spinach and Potato Frittata
  • 400 g Cooked crab meat
  • 450 g Potatoes, peeled and diced into small cubes
  • 29.6 ml Rapeseed or olive oil
  • 1 Medium onion, peeled and finely chopped
  • 200 g Baby spinach leaves
  • 8 Large eggs
  • 200 ml Milk
  • Salt and freshly ground black pepper
  • 40 g Cheddar cheese, grated
  • Place the potatoes in a saucepan and just cover with cold water, bring to the boil and simmer for 6-8 minutes or until soft. Drain and set aside.
  • Meanwhile, heat a tablespoon of oil in a large, deep, non-stick frying pan, approx. 28cm, over a medium heat. Add the onion and fry until soft and transparent. Add the drained potatoes, cook gently for two minutes stirring all the time. Add the spinach and cook until wilted.
  • Check through the crab meat and discard any pieces of shell. Drain off any liquid. In a large bowl whisk the eggs with the milk, stir through the crab meat and season with salt and pepper. Take the frying pan off the heat and add the potato and spinach mixture into the bowl with the eggs and stir to combine.
  • Heat a little more oil in the frying pan and add the egg mixture. Move the pan around to let the egg mixture run in under the potatoes and get to the bottom of the pan. Sprinkle over the cheese.
  • Turn the heat to low, then cook for about 10 minutes until nearly set. Place under a medium grill, and cook for about another 10 minutes until the top is set and golden. Remove from the pan, slice into wedges and serve with a green salad.

Ingredients

  • 400 g Cooked crab meat
  • 450 g Potatoes, peeled and diced into small cubes
  • 29.6 ml Rapeseed or olive oil
  • 1 Medium onion, peeled and finely chopped
  • 200 g Baby spinach leaves
  • 8 Large eggs
  • 200 ml Milk
  • Salt and freshly ground black pepper
  • 40 g Cheddar cheese, grated

Method

  • Place the potatoes in a saucepan and just cover with cold water, bring to the boil and simmer for 6-8 minutes or until soft. Drain and set aside.
  • Meanwhile, heat a tablespoon of oil in a large, deep, non-stick frying pan, approx. 28cm, over a medium heat. Add the onion and fry until soft and transparent. Add the drained potatoes, cook gently for two minutes stirring all the time. Add the spinach and cook until wilted.
  • Check through the crab meat and discard any pieces of shell. Drain off any liquid. In a large bowl whisk the eggs with the milk, stir through the crab meat and season with salt and pepper. Take the frying pan off the heat and add the potato and spinach mixture into the bowl with the eggs and stir to combine.
  • Heat a little more oil in the frying pan and add the egg mixture. Move the pan around to let the egg mixture run in under the potatoes and get to the bottom of the pan. Sprinkle over the cheese.
  • Turn the heat to low, then cook for about 10 minutes until nearly set. Place under a medium grill, and cook for about another 10 minutes until the top is set and golden. Remove from the pan, slice into wedges and serve with a green salad.

In this Recipe

In this Recipe


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