Description
This Potato and Spinach Frittata is a delightful combination of tender potatoes and vibrant spinach, all bound together in a fluffy egg base. It’s a versatile dish perfect for breakfast, brunch, lunch, or dinner.
Ingredients
Scale
- 8–10 large eggs
- 1/4 cup whole milk or heavy cream
- 1 medium yellow or white onion, finely diced
- 2 cloves of garlic, minced
- 4–5 medium waxy or all-purpose potatoes (like Yukon Gold or Red Bliss), diced into ½-inch cubes
- 4–5 cups fresh baby spinach
- 1 tablespoon olive oil or butter
- Salt, to taste
- Freshly ground black pepper, to taste
- A tiny pinch of nutmeg
- 1/2 cup freshly grated Parmesan, Gruyere, or crumbled feta cheese (optional)
Instructions
- Prep Your Potatoes: If boiling, dice your chosen potatoes into ½-inch cubes. Place them in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until they are just fork-tender, about 5-7 minutes, then drain thoroughly. If pan-frying, slice them thinly and cook in a separate pan with a little olive oil until tender and golden. Set aside.
- Sauté the Aromatics: Heat about 1 tablespoon of olive oil or butter in an oven-safe, non-stick skillet over medium heat. Add your diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Wilt the Spinach: Add the fresh spinach to the skillet with the onions and garlic. Cook, stirring, until the spinach has completely wilted and any excess moisture has evaporated.
- Combine Potatoes and Spinach: Gently add your pre-cooked potato cubes to the skillet with the spinach mixture. Stir everything together to combine.
- Prepare the Egg Mixture: In a medium bowl, crack your eggs. Add the milk or cream, a generous pinch of salt, freshly ground black pepper, and a tiny pinch of nutmeg. Whisk everything together thoroughly. If you're adding cheese, stir in about half of it now.
- Pour and Cook on Stovetop: Pour the whisked egg mixture evenly over the potato and spinach in the skillet. Let it cook on the stovetop over medium-low heat for about 5-7 minutes.
- Finish in the Oven: Preheat your oven to 375°F (190°C). Once the edges are set, transfer the skillet into the preheated oven. Bake for 12-18 minutes, or until the frittata is puffed and golden brown on top.
- Rest and Serve: Once baked, carefully remove the skillet from the oven. Let the frittata rest in the pan for 5-10 minutes before slicing. Slice into wedges and serve warm.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Brunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 wedge
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 300 mg
Keywords: Ensure your potatoes are properly cooked before adding the eggs to avoid hard pieces in the final dish. Cook the spinach long enough to evaporate excess moisture to prevent a soggy frittata.