Potato, Spinach and Cheese Frittata

Name: Potato, Spinach and Cheese Frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 8 large eggs; 2 tablespoons chives; 3 tablespoons grated parmesan; Salt and freshly ground black pepper; 4-5 slices Bacon; 1 pound potatoes; 2 tablespoons olive oil; 1 small onion or 2 shallots; 2 garlic cloves; 2 to 3 cups baby spinach; 3 ounces sharp cheddar cheese; 1 1/2 ounces goat cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6
Course
Main Course, Breakfast, Baked Goods, Others
Cuisine
gluten-free

Potato, Spinach and Cheese Frittata

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

8 large eggs
2 tablespoons chives or other herb
3 tablespoons grated parmesan
Salt and freshly ground black pepper
4-5 slices Bacon chopped (optional)
1 pound potatoes cut into 1/2 inch cubes
2 tablespoons olive oil divided
1 small onion or 2 shallots chopped
2 garlic cloves finely chopped
2 to 3 cups baby spinach coarsely chopped (if using frozen, defrost and squeeze out liquid)
3 ounces sharp cheddar cheese grated
1 1/2 ounces goat cheese crumbled (optional)

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Instructions

Preheat broiler.
Whisk together eggs, herbs, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
If using, cook bacon in a 10-inch heavy skillet (cast-iron or non-stick) over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until lightly brown, about 5 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
Add 1 tablespoon oil to skillet and sauté onion over medium-high heat until pale golden, about 4 minutes, then add and garlic and cook for 1 minute more. Add spinach and sauté until just wilted.
Stir in the potatoes and bacon, and remaining tablespoon oil into onion mixture, spreading it evenly.
Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
Remove lid. Broil frittata 5 to 7 inches from heat until set, but not too brown, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully). If using goat cheese, add at the last minute of broiling.
Either slide the frittata onto a serving plate or cut and serve wedges directly from the skillet.