This Potato and Spinach Frittata is a fantastic potato dinner recipe that comes together quickly and uses simple ingredients. It’s perfect for a weeknight meal or a weekend brunch, offering a delicious and satisfying option that’s both hearty and flavorful.
Key Ingredients & Substitutions
- Potatoes: Russet or Yukon Gold work best. You can use sweet potatoes for a different flavor.
- Eggs: Fresh large eggs are essential for the frittata’s structure.
- Spinach: Fresh spinach is ideal; frozen spinach, well-drained, is an alternative.
- Cheese: Sharp cheddar or parmesan add great flavor. Any melty cheese will work.
Ingredients
- 2 tablespoons olive oil
- 2 medium potatoes, peeled and diced into 1/2-inch cubes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 8 large eggs
- 1/4 cup milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Tools Needed: 10-inch oven-safe skillet, mixing bowl, whisk
Step-by-Step Instructions
1. Sauté the Potatoes
Heat the olive oil in your oven-safe skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 8-10 minutes until they are tender and lightly browned. This ensures your potato dinner recipe has perfectly cooked potatoes.
2. Cook the Aromatics and Spinach
Add the chopped onion to the skillet with the potatoes and cook for 3-4 minutes until softened. Stir in the minced garlic and fresh spinach. Cook until the spinach wilts completely, about 2-3 minutes. Remove the skillet from the heat.
3. Prepare the Egg Mixture
In a medium bowl, whisk together the eggs, milk or cream, salt, and black pepper until well combined. This creamy base is crucial for your frittata.
4. Assemble and Bake the Frittata
Pour the egg mixture evenly over the potato and spinach mixture in the skillet. Sprinkle the shredded cheddar cheese over the top. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 18-20 minutes, or until the frittata is set and lightly golden brown.
5. Rest and Serve
Remove the frittata from the oven and let it rest for 5 minutes before slicing and serving. This allows the frittata to firm up, making it easier to cut. Enjoy your delicious potato dinner recipe!
Variation Ideas
- Add diced bell peppers or mushrooms with the onions for more vegetables.
- Stir in a pinch of red pepper flakes with the garlic for a little heat.
- Use different herbs like fresh dill or chives for varied flavor.
- Experiment with other cheeses like feta or goat cheese.
Storage Instructions
Store leftover Potato and Spinach Frittata in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual slices in the microwave for 1-2 minutes or in a toaster oven until warmed through.
Frequently Asked Questions
Q: Can you make this frittata ahead of time?
A: Yes, you can prepare the frittata and store it in the refrigerator. Reheat before serving.
Q: What if you don’t have an oven-safe skillet?
A: You can cook the vegetables in any skillet, then transfer them to a greased pie dish before adding the egg mixture and baking.
Q: Can you use frozen spinach?
A: Yes, but make sure to thaw it and squeeze out all excess water before adding it to the skillet.
Q: What do you serve with a frittata?
A: A simple green salad, some crusty bread, or a side of fresh fruit are great accompaniments.
Q: How do you know when the frittata is done baking?
A: The center should be set and not jiggly, and the edges should be lightly golden brown.
Q: Is this a good option for meal prep?
A: Absolutely! This potato dinner recipe is excellent for meal prep, providing delicious leftovers for several days.