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Irresistible Potato and Spinach Frittata Recipe for Any Occasion

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 large eggs
  • 1 cup fresh spinach, chopped
  • ½ cup milk (or plant-based milk)
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese (optional)

Equipment

Method
 

  1. Heat olive oil in a non-stick skillet over medium heat. Add diced potatoes and chopped onion; cook for about 10 minutes until tender.
  2. Stir in minced garlic; sauté for 1 minute before adding chopped spinach until wilted.
  3. In a mixing bowl, whisk together eggs, milk, salt, pepper, and Parmesan cheese (if using).
  4. Pour egg mixture over the cooked potato-spinach mix; reduce heat to low. Cook without stirring for about 10 minutes until edges set.
  5. Finish cooking by transferring to a preheated oven at 375°F (190°C) or cover with a lid on low heat until fully set in the center (another 10 minutes).
  6. Allow to cool slightly before slicing; serve warm or at room temperature.

Notes

This frittata can be customized with your favorite herbs and vegetables. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven for best results.