This Potato & Spinach Frittata is like a warm hug on a plate—earthy potatoes mingle with vibrant spinach, all bound together by silky eggs and a kiss of parmesan. If you’re craving something that feels both hearty and light, this dish has your name written all over it. From the very first bite, you’ll experience the creaminess of the eggs balanced by tender golden potatoes, while bright flecks of spinach peek through in every forkful. It’s that kind of recipe that cheers you up on a busy morning, delights your taste buds at brunch with friends, and even stands proud at a casual dinner table.
What makes this frittata even more special is how effortlessly it slots into any meal plan. Preparation time is just 15 minutes, cooking takes around 25 minutes, and after a 5-minute rest, you’re ready to slice and serve. At roughly 350 calories per generous serving, it’s a delightfully satisfying option for those keeping an eye on nourishment without skimping on flavor. Beginner cooks will appreciate the simple steps, while seasoned home chefs will love tweaking it with additional cheeses or greens. Whether you’re feeding a crowd or treating yourself, this versatile dish ticks all the boxes: easy, healthy, and utterly delicious.
KEY INGREDIENTS IN POTATO & SPINACH FRITTATA
Before we dive into the step-by-step, let’s talk about the cast of characters that make this frittata shine. Each ingredient plays its part in creating the layers of flavor and texture that make every slice such a joy to eat.
- Potatoes
Tender and slightly sweet once cooked, potatoes form the hearty base of the frittata. Their creamy interior contrasts beautifully with the crisp, golden edges you get when they sauté.
- Olive Oil
A drizzle of olive oil helps the potatoes develop that irresistible golden crust while adding a fruity, mellow richness.
- Onion
When finely chopped and sautéed, onion lends a savory depth and a subtle natural sweetness that elevates the overall flavor profile.
- Garlic
Minced garlic provides aromatic warmth and a hint of spice, infusing the dish with its signature savory punch.
- Eggs
The heart of any frittata, eggs bind everything together into a fluffy, custard-like consistency that’s both light and filling.
- Milk
Added to the eggs, milk creates an extra-silky texture, making each bite tender and smooth.
- Salt and Pepper
Simple seasonings that highlight the natural flavors of the potatoes, spinach, and cheese without overpowering them.
- Spinach
Fresh chopped spinach brings vibrant color, a mild earthiness, and a nutritional boost of vitamins and minerals.
- Parmesan Cheese
Grated parmesan adds a salty, nutty note and helps create a golden, slightly crisp top.
- Butter
A small pat of butter ensures the frittata doesn’t stick, plus it lends an extra layer of luxurious flavor.
HOW TO MAKE POTATO & SPINACH FRITTATA
Let’s roll up our sleeves and get cooking! This section lays out a foolproof method to achieve that perfect balance of tender potatoes, fluffy eggs, and savory greens.
1. Preheat your oven to 375°F (190°C). Ensuring the oven is fully hot before baking helps the frittata set evenly.
2. In a large sauté pan, heat the olive oil over medium heat. Add the sliced potatoes and cook until they are golden and tender, about 10 minutes, stirring occasionally to prevent sticking and encourage even browning.
3. Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent, which should take about 3 to 4 minutes. This step unlocks the onion’s sweetness and infuses the oil with garlic’s aromatic goodness.
4. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. This aerates the eggs for a fluffier outcome.
5. Once the onion is cooked, spread the potato mixture evenly across the pan. Pour the egg mixture gently over the potatoes, letting it seep into every crevice.
6. Sprinkle the chopped spinach and parmesan cheese over the top, distributing them so each slice will be bursting with greens and cheesy pockets.
7. Let the frittata cook on the stovetop for about 4–5 minutes until the edges start to set but the center is still runny. This brief stovetop step gives structure before baking.
8. Transfer the pan to the preheated oven and bake for 15–20 minutes or until the frittata is fully set and the top is slightly golden.
9. Remove the frittata from the oven and let it cool for a few minutes before slicing and serving. This rest time helps it firm up just enough for clean slices.
SERVING SUGGESTIONS FOR POTATO & SPINACH FRITTATA
After the enticing aroma of your freshly baked frittata settles, it’s all about plating and pairing to create a memorable meal. Whether you’re hosting a leisurely brunch or whipping up a quick weeknight dinner, presentation and accompaniments can take this dish to the next level. Below are some tried-and-true ideas to elevate your dining experience and inspire your inner gourmet.
- Rustic Salad on the Side
Pair warm slices of frittata with a crisp, mixed-greens salad tossed in a light vinaigrette. The acidity cuts through the richness, while fresh veggies add crunch and color.
- Crusty Bread
Serve with slices of artisan bread or a warm baguette. Tear or slice to dip into any leftover egg custard on your plate—pure comfort!
- Tomato Salsa or Chutney
A spoonful of fresh tomato salsa or tangy chutney adds a burst of brightness and a slight kick, complementing the milder potato-spinach base.
- Herb Garnish
Sprinkle freshly chopped parsley, chives, or dill over each serving. The pop of green not only looks stunning but also adds an aromatic lift.
HOW TO STORE POTATO & SPINACH FRITTATA
One of the best things about this frittata is how well it keeps, making it perfect for meal prep or leftovers that taste just as good the next day. With the right storage methods, you can maintain its flavor, texture, and freshness for up to a few days—no soggy results here! Use these tips to keep your frittata at its best whether you’re refrigerating or freezing.
- Refrigerate in an Airtight Container
After the frittata has fully cooled, transfer leftover slices to a sealed container. This prevents moisture loss and helps preserve its custard-like texture. Consume within 3 days.
- Wrap Individual Servings
For grab-and-go convenience, wrap each slice tightly in plastic wrap or beeswax wrap before refrigerating. This minimizes air exposure and makes reheating a breeze.
- Freeze for Longer Storage
Place cooled slices in a freezer-safe bag or container, separating layers with parchment paper. Label with the date and store for up to 1 month.
- Thaw and Reheat Properly
To reheat refrigerated frittata, warm in a 350°F (175°C) oven for about 10 minutes or until heated through. For frozen slices, thaw overnight in the fridge before reheating to maintain texture.
CONCLUSION
This Potato & Spinach Frittata has taken you from peeling and slicing potatoes to enjoying those first tender, savory bites hot from the oven. Along the way, you’ve discovered how simple ingredients—potatoes, eggs, spinach, and parmesan—can combine into something greater than the sum of their parts. With just 15 minutes of prep time and a total cooking window of 25 minutes, it’s a beginner-friendly recipe that still impresses seasoned home cooks. Whether you’re aiming for an effortless brunch spread, a light lunch, or a quick dinner, its versatility shines. Don’t forget that you can swap spinach for kale or arugula, or toss in crumbled feta for extra tang, making it a blank canvas for your creativity.
Feel free to print and save this article so you always have the step-by-step and serving tips on hand. You’ll also find a handy FAQ section below to address any questions you might have. If you try this recipe, I’d love to hear how it turns out! Leave a comment with your feedback, ask any questions about the process, or share your own twists on this delightful frittata. Happy cooking, and may your kitchen be filled with good food and great company!
Potato & Spinach Frittata
Description
This Potato & Spinach Frittata combines tender potatoes, fresh spinach, and rich parmesan for a delightful meal that's satisfying and versatile. Enjoy it warm or at room temperature!
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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In a large sauté pan, heat the olive oil over medium heat. Add the sliced potatoes and cook until they are golden and tender, about 10 minutes, stirring occasionally.
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Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
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In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
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Once the onion is cooked, spread the potato mixture evenly across the pan. Pour the egg mixture over the potatoes.
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Sprinkle the chopped spinach and parmesan cheese over the top.
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Let the frittata cook on the stovetop for about 4-5 minutes until the edges start to set but the center is still runny.
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Transfer the pan to the preheated oven and bake for 15-20 minutes or until the frittata is fully set and the top is slightly golden.
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Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.
Note
- This dish can be enjoyed hot or at room temperature, making it perfect for brunch or a quick dinner.
- You can substitute spinach with kale or arugula for a different flavor profile.
- For added richness, try adding some crumbled feta or goat cheese.
- This frittata can be stored in the refrigerator for up to 3 days and reheated as needed.
- Serve with a side salad or some crusty bread for a complete meal.
