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Spinach and Potato Frittata

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
Cook Time 30 minutes
Total Time 45 minutes
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.