This potato frittata is delicious and easy to make. I serve it at Saturday family brunches and get-togethers, and it’s always a big hit.
Ingredients
- 2 tablespoons olive oil
- 6 small red potatoes, sliced
- 1 cup torn fresh spinach
- 2 tablespoons sliced green onions
- 1 teaspoon crushed garlic
- salt and pepper to taste
- 6 large eggs
- 1/3 cup milk
- ½ cup shredded Cheddar cheese
Directions
Step 1
Gather all ingredients.
Step 2
Heat olive oil in a medium skillet over medium heat. Cook potatoes in hot oil, stirring occasionally, until tender but firm, about 10 minutes.
Step 3
Mix in spinach, green onions, and garlic. Season with salt and pepper. Cook and stir until spinach is wilted, 1 to 2 minutes.
Step 4
Beat together eggs and milk in a medium bowl. Pour over vegetables in the skillet. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook until eggs are firm, 5 to 7 minutes.
Step 5
Slice and enjoy!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 281 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat4g | 22% |
Cholesterol197mg | 66% |
Sodium175mg | 8% |
Total Carbohydrate29g | 10% |
Dietary Fiber3g | 10% |
Total Sugars3g | |
Protein13g | |
Vitamin C2mg | 10% |
Calcium118mg | 9% |
Iron1mg | 7% |
Potassium132mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: MALIBUMEL
- 21 years ago
This was pretty good, but I will be making some changes the next time I make it. Potatoes are best if sliced thin, but they only take about 8ish minutes to cook. Reduce the amount of olive oil you cook it in, and increase spinach and cheese if you don’t want the potatoes to overpower it too much.
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- by: Cookdap Member
- 21 years ago
This was a great recipe although I increased the size to 8 eggs and 8 potatoes and used sliced green onions as well as half a regular yellow onion. Also, since I live in France and don’t really have access to Cheddar cheese, I used freshly-grated Parmesan Reggiano instead. I also added a dash of onion powder and some other mixed herbs.
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- by: EMMA_LOU
- 20 years ago
I made this one morning when we were looking for something different than the traditional eggs and toast. It was wonderful! I didn’t have any potatoes that day and it still was wonderful. I can’t wait to make with potatoes next time as I’m sure it will be even better. Thanks for a great breakfast!
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- by: Cookdap Member
- 20 years ago
I cooked this for dinner tonight and it was really good! If you are having it as a main dish, I’d say it serves 2-3 people. I also added a little brocolli to the mix. Next time I would try a diced white onion instead of the scallions, which kind of disappeared in the dish. Thanks for the yummy recipe! 🙂
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- by: DAVIST
- 18 years ago
Very good. I used one medium sized russet potatos and one small red potato as that is what I had. I also added 1/2 cup of sliced fresh mushrooms and sliced roma tomato after pouring the eggs over. 6 eggs didn’t seem to be enough so I increased to 8 and put the whole thing in the oven for 10 minutes at 350 after it was mostly set on the stove top to allow it to finish cooking.
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- by: Carb Junkie
- 18 years ago
This was super fast and yummy! Didn’t have any green onions so used regular white ones, and diced the potatoes instead of slicing because I thought that would be too hard without a mandolin…Also put it under the broiler for a few minutes to get the cheese nice and bubbly! Thanks for the recipe
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- by: JACQUELINE B
- 18 years ago
Great recipe, I did add thinly sliced pumpkin (same time as the potato) I also added zuccini, red capsicum and mushrooms. I guess you can add just about any vegies to a base like this. Partner announced that I can make this again anytime. Great recipe, very tasty. Thanx!
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- by: Dawn Cibic
- 17 years ago
FANTASTIC! This is the 1st recipe I’ve ever taken the time to write to you about because it was SO GOOD I made the time. Even though it was the first time I made it, I modified it slightly by adding fresh, quartered grape tomatoes, 2 strips of bacon crumbled and doubled the cheese. My 3 young boys would never eat cooked Spinach and before I knew it, the whole thing was gone! Oh, I also substituted the fresh garlic with garlic salt because I figured it would be more evenly distributed that way. Of course I eliminated additional salt. I will make this ALOT!! Inexpensive, healthy, quick – and eaten. What else could you ask for?
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- by: Crystalgayle
- 17 years ago
My first time making a frittata so I followed the directions exact. Was one egg short but didn’t seem to matter. The end result was very neat and delicious. I’ll definitely hang on to this one and make variations with mushrooms, tomatoes and some funky cheese. But thanks for being my first! 🙂
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- by: Alicia Wray Nelson
- 17 years ago
The proportions seemed off to me in the recipe. I used large red potatoes so I only used two…but there were still way too many potatoes. And even though I doubled the spinach, I thought there should have been more. I will try this again…but I will cut down on the potatoes even more. One other thing I would suggest is to generously add salt and pepper to the potatoes before addding the egg mixture…I found the potatoes to be a bit bland.
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- by: Grandma Ellen
- 17 years ago
This recipe is so good I always double it, using a 12in. straight sided skillet. Great leftovers. There are some shortcuts that can cut the prep time at least in half. I use a 30 oz bag of frozen potatoes, shredded or o’Brien. Almost any size bag of prewashed spinach coarsely shredded will do. Powdered garlic and onion can work fine if used generously. I have never used milk in it because I use a whole dozen extra-large eggs. My mom, who is 95 likes it plain, my husband sprinkles it with cajun seasoning, and many eat it with salsa. In an extended family of disgustingly finicky eaters, everyone from 3 to 95 likes this! Happily for me, I was told me about this dish over twenty years ago, but I have never seen it in print before. You have done everyone a huge favor by sharing it,Cheryl.
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- by: Lemonhead Lissa
- 17 years ago
Have made similar recipe for more years than I care to admit. My only complaint about this one is that the potatoes were so bland they detractred from the overall flavour. Try seasoning the potatoes with garlic powder, Mrs. Dash, and salt & pepper as they are cooking so they can absorb the flavors. I always add mushrooms with the onions and garlic and saute until the water has cooked out. I also omit some of the egg yolks (whites only), which allows me to add lots of yummy Swiss cheese without making the dish too decadent.
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- by: Sharon
- 17 years ago
This was awesome exactly as is. However the cooking method really doesn’t work. You have to work some of the egg down over the sides of the frittata when on the burner and then when bottom is done, put it in a 400 degree over for 7 or 8 minutes. It’s the only way I found to get he egg done with frittatas. The taste of this one is excellent and will make it again.
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- by: Nancy LY
- 17 years ago
i should have read the reviews BEFORE making this recipe but i was in a rush. next time i will try seasoning potatoes while they’re cooking as they were a bit bland. the amount of “small” potatoes i purchased was more for a LARGE sized skillet. i also substituted vegetable oil and a cheddar blend cheese. added more garlic salt, garlic and spinach. i sprinkled cold diced fresh tomatoes on some of it also – it was refreshing. this recipe is not great but pretty good. i will try to make it again seasoning potatoes as they cook. thank you for sharing this recipe – my first time tasting a frittata! i will certainly make more as they are very quick and easy to make.
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- by: Cookdap Member
- 17 years ago
Eating this right now. It’s pretty good. I had to make a couple changes to the recipe, though. I used 2 regular Idaho potatoes and cut them up in pieces; I don’t have red potatoes on hand. I also had to use canned milk because I ran out of regular and soy milk. I also had to use mozzarella cheese because that’s all I have for now. I also used red onion because I didn’t have green onions. I had to allow the whole mixture to cook a little longer because at the end of 7 minutes the eggs weren’t fully cooked. It browned the bottom of the frittata some but it’s still good. (Can’t eat not-fully-cooked eggs now, not healthy.)
Overall though, tastes good. 🙂
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- by: Brenkt
- 17 years ago
This was a great starter recipe. I added some more seasonings to my potatoes (seasoning salt, more garlic, pepper) and I think that really made the difference. I ended up transferring the frittata to a plate to flip it over in the pan to set the top. It all stayed together and worked quite nicely. My boyfriend came home from a business trip and is loving the leftovers!
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- by: Danakscully64
- 17 years ago
This recipe is delicious! I did make some modifications though. I used purple, red, and gold potatoes (a mix from Trader Joe’s). I thought the amount of potatoes the recipe called for was too much (I recommend using only half) and the spinach should be doubled. Next time, I’ll add cooked mushrooms and tomatoes.
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- by: MASSIVEMO1
- 17 years ago
I made this in a saucepan instead of a skillet since I didn’t have any skillet lids. My boyfriend and I both really liked it and he’s rather hard to please. And cooking potatoes in a covered saucepan like that was an epiphany, much easier than frying and they taste just as good. A winner of a recipe!
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- by: KEZ
- 17 years ago
I took other reviewers advice with this and seasoned the potatoes with salt and black pepper whilst cooking. I only used 3 potatoes and more spinach. I finished it off by putting it under the broiler for 5 minutes. This made a great lunch for me and my oldest daughter with slices of Country Seed Bread from this site. I’ll definitely make this again. Many Thanks.
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- by: Vicki Lynn Russell Madden
- 17 years ago
This recipe was really very good! It was simular to my fried potatoes, however, a little different. I added a few red pepper flakes and some green pepper. We love cheese on potaotes so we put extra. Like the whole package!! I served this as part of my Sunday dinner and everyone loved it!
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- by: White Raven
- 17 years ago
Fantastic. Really! I used a bag of frozen spinach, since that is what I had on hand, and shredded the potatoes because I prefer the texture. I also added some beef chorizo. I baked it instead of using the stovetop method, since I had other things on the stove (made this for a brunch) and it worked very well @ 375 for about 30 minutes. It didn’t dry out, which was my concern. Next time I think I’m going to try bacon. YUM!
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- by: AMMYBUG
- 17 years ago
Really good! I’m a bit lactose intolerant, so I replaced the milk with soy milk, and the cheese with a tablespoon of ranch dressing mixed in with the egg and milk, and it was excellent. I made sure some of the potatoes got nice and brown and crispy before adding in other ingredients, and also added a zucchini in with the spinach. Delish!
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- by: Marissa Bryson
- 17 years ago
This was a very easy and tasty dish! I followed the recipe pretty closely but instead of just cheddar I also added a formaggi cheese mix and also added some crumbled feta before serving. Yum Yum! I think I’ll try adding some pancetta and maybe some grape tomatoes next time. The variations are endless!
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- by: April P.
- 17 years ago
The possibilities are ENDLESS!
I opted to cut the potatoes up, put them in a large bowl, coat them in olive oil, season with salt, pepper, italian seasoning, garlic salt, and cayan pepper, roll them around a bit to coat and THEN cook them.
I also put it in the oven to continue cooking the eggs. I topped with cheddar, mozerella, and feta cheeses and a bit more italian seasoning and fresh tomatoes.
There are SOOO many things you can do with this recipe! Go to town!!!
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- by: Avocat
- 17 years ago
Easy and elegant! I tried this after having a frittata in a nice Italian restaurant. I substituted diced green peppers and added chopped tomatoes, but will use spinach and potatoes (and mushrooms) next time. The restaurant served herbed hollandaise over the frittata, which would also be a good idea. Endless variations possible.
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- by: Avocat
- 17 years ago
Easy and elegant! I tried this after having a frittata in a nice Italian restaurant. I substituted diced green peppers and added chopped tomatoes, but will use spinach and potatoes (and mushrooms) next time. The restaurant served herbed hollandaise over the frittata, which would also be a good idea. Endless variations possible.
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- by: Kelcampbell
- 17 years ago
I made this frittata for supper last night and we really enjoyed it. I did make some minor changes though; instead of using red potatoes, I used white (diced them instead of slicing), I used shallot instead of green onion; for added richness I used 10% cream instead of milk (an unnecessary substitution as it turns out). The only change I made was to use about 1/2 box of frozen chopped spinach instead of fresh. The meal came together very quickly without a lot of fuss and in the end it was very tasty.
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