Potato and Spinach Frittata: Easy, Cozy Meal (Print Version)

Make a cozy Potato and Spinach Frittata effortlessly! This easy recipe is perfect for any meal, packed with flavor and simple ingredients.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 medium Potatoes (Yukon Gold or Russet, peeled and diced)
02 - 5 oz Fresh Spinach (packed)
03 - 1 small Onion (diced)

→ Dairy & Binders

04 - 8 Large Eggs
05 - 1/4 cup Whole Milk or Half-and-Half
06 - 1/2 cup Shredded Cheese (Cheddar, Gruyère, or Monterey Jack)

→ Flavor Boosters

07 - 2 cloves Garlic (minced)
08 - 2 tbsp Olive Oil

→ Seasonings & Spices

09 - 1/2 tsp Salt (or to taste)
10 - 1/4 tsp Black Pepper (or to taste)

→ Optional Extras

11 - 1/4 tsp Red Pepper Flakes (optional)

# Instructions:

01 - First things first, get those potatoes ready! Peel and dice them into small, even pieces – about half an inch. This is where I always forget to salt the water, oops! Heat a good glug of olive oil in an oven-safe, non-stick skillet (my trusty cast iron works wonders here) over medium heat. Toss in your diced potatoes. You want them to get tender and start to brown a bit, so stir them occasionally. This usually takes about 8-10 minutes. Honestly, the smell of potatoes cooking in olive oil is just heavenly, it always makes my kitchen feel cozy, setting the base for your amazing frittata.
02 - Once the potatoes are almost done, add your diced onion and minced garlic to the skillet. Stir them in with the potatoes and cook for another 3-5 minutes, until the onion is soft and translucent and you can really smell that garlic. Don't let the garlic burn, that's a mistake I've made too many times – it gets bitter, and no one wants a bitter frittata! Keep stirring, letting those flavors meld. This step is where the base flavor really starts to build.
03 - Now for the spinach! Add it to the skillet in batches if your pan is overflowing – it looks like a mountain, but it wilts down so fast, it's wild! Stir it in with the potatoes and onions until it’s completely wilted, which takes just a couple of minutes. You'll see it shrink almost magically, and the vibrant green just pops. Make sure to squeeze out any excess water from the spinach once it's cooled a bit, or your frittata might end up soggy, and we don't want that, hon.
04 - While the veggies are doing their thing, grab a large bowl and whisk your eggs, milk, salt, and pepper together until they’re light and frothy. This is where you can add those optional red pepper flakes if you like a little heat. I always give it a good sniff and adjust the salt here – trust your gut! You want the mixture to be well combined and slightly airy; it helps make the frittata fluffy, which is key for that perfect texture.
05 - Once your veggies are ready, distribute them evenly in the skillet. Sprinkle about half of your shredded cheese over the vegetables. Then, carefully pour the egg mixture over everything in the skillet, making sure it settles around all the potatoes and spinach. Give the pan a gentle shake to ensure the egg mixture spreads evenly. This is where the magic starts to happen, seeing all those beautiful colors come together for your beautiful frittata.
06 - Sprinkle the remaining cheese over the top. Cook the frittata on the stovetop over medium-low heat for about 5-7 minutes, until the edges start to set. Then, transfer the skillet to your preheated oven (375°F or 190°C) and bake for another 15-20 minutes, or until the frittata is puffed up, golden brown, and set in the center. A knife inserted into the center should come out clean. It smells heavenly when it comes out, honestly! Let your amazing frittata rest a few minutes before slicing.

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