Spinach and Potato Frittata

A frittata is an Italian-style open omelet that starts on the stove and finishes in the oven. This version is filled with tender slices of potato, sautéed onion and a generous amount of spinach, bound with eggs and a little Parmesan. It is equally good hot for breakfast, warm for lunch or at room temperature on a brunch buffet.

Frittatas are a great way to use up leftovers. Roasted vegetables, cooked potatoes, bits of cheese and fresh herbs can all go in, so once you know the basic ratio you can make one from almost anything in the fridge.

Frittata, omelet and tortilla

An omelet is cooked quickly and folded around a filling. A frittata mixes the filling into the eggs and cooks slowly until set, then is served flat in wedges. The Spanish tortilla de patatas is a close cousin made mainly of potatoes and onions slowly cooked in olive oil and then bound with egg, and is usually flipped in the pan rather than finished in the oven. This recipe sits somewhere between the two.

The basic ratio

For a 10-inch skillet, use 8 to 10 eggs, about 1/3 cup dairy and 2 to 3 cups of cooked filling. Too much filling and the frittata falls apart; too little and it becomes a thin omelet. Always cook watery vegetables such as mushrooms, zucchini and spinach first, so their moisture does not seep out into the eggs.

Make-ahead brunch

Bake the frittata the day before, cool, cover and refrigerate. Serve it at room temperature or reheat wedges in a 325°F (165°C) oven for about 10 minutes. It also packs well in a lunch box with a green salad.

Spinach and Potato Frittata

A frittata is an Italian-style open omelet that starts on the stove and finishes in the oven. This version is filled with tender slices of potato, sautéed onion and a generous amount of spinach, bound with eggs and a little Parmesan. It is equally good hot for breakfast, warm for lunch or at room temperature on a brunch buffet.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 10 large eggs
• 1/3 cup milk or half-and-half
• 1/2 cup Parmesan cheese grated
• 3/4 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil divided
• 3/4 lb Yukon Gold potatoes about 2 medium, very thinly sliced
• 1 medium onion thinly sliced
• 2 cloves garlic minced
• 5 oz baby spinach about 5 packed cups
• 1/3 cup feta or goat cheese crumbled, optional
• 2 tbsp fresh basil or chives chopped

Method

 

1. Heat the oven to 375°F (190°C). Whisk the eggs, milk, Parmesan, salt and pepper in a large bowl.
2. Heat 2 tablespoons of the oil in a 10-inch ovenproof nonstick or well-seasoned cast-iron skillet over medium heat. Add the potato slices and onion with a pinch of salt. Cover and cook, turning occasionally, until the potatoes are tender and lightly golden, 10–12 minutes.
3. Add the garlic and spinach and stir until the spinach wilts, 1–2 minutes. Spread the vegetables evenly and drizzle in the remaining oil around the edges.
4. Pour in the eggs and gently shake the pan so they settle around the vegetables. Scatter the feta on top. Cook without stirring for 3–4 minutes, until the edges begin to set.
5. Transfer the skillet to the oven and bake 12–15 minutes, until the center is just set and no longer jiggles.
6. Let cool for 5 minutes, then run a spatula around the edges and slide onto a board. Sprinkle with herbs and cut into wedges.

Notes

• Slice the potatoes as thin as you can, about 1/8 inch, so they cook through quickly; a mandoline helps.
• Pull the frittata from the oven while the very center is barely set; it finishes cooking as it rests.

Storing and reheating

Refrigerate wedges in a covered container for up to 4 days. Eat cold, at room temperature or gently reheated.

Substitutions

• Use kale or Swiss chard instead of spinach; remove the stems and chop finely.
• Replace the potatoes with leftover roasted sweet potato or butternut squash.
• Use cheddar or Gruyère in place of Parmesan.
• For dairy-free, use unsweetened plant milk and leave out the cheese.

Common questions

Why is my frittata watery?

The vegetables likely released moisture. Cook them until any liquid has evaporated before adding the eggs.

Can I make it without an ovenproof pan?

Yes. Cook the vegetables in a regular skillet, then transfer them with the eggs to a greased 9-inch baking dish and bake 20–25 minutes.

Is it safe to eat at room temperature?

Yes, for up to 2 hours. Refrigerate leftovers after that.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.