Delicious Potato and Spinach Frittata: A Perfectly Simple and Savory Brunch Recipe
If you’re looking for a quick and delicious brunch recipe, this Potato and Spinach Frittata is the perfect choice! Combine simple ingredients in a tasty dish that will impress the whole family or friends.
Potato and Spinach Frittata: A Perfectly Simple and Savory Brunch Recipe
Course: Brunch, Lunch, BreakfastCuisine: ItalianDifficulty: Easy5
servings20
minutes35
minutes300
kcal55
minutesFrittata has its origins in Italy! It is a traditional Italian dish, similar to an omelette, but thicker and often prepared in a pan and then baked in the oven to achieve an even firmer texture. Usually, a frittata can include any ingredients left around the house, which makes it very versatile. In Italy, vegetables, cheese, meat, and herbs are often used, and recipes vary from region to region.
It’s a great choice for brunch because it can be served both hot and cold! Since I also had some potatoes on hand, I decided to prepare a delicious potato frittata for brunch. Let me show you how simple it is to make!
Ingredients
500 g potatoes
300 g smoked sausages
7 eggs
150 ml of milk
80 g of spinach
200 g tomatoes (2 medium tomatoes)
green onion
150 g of pepper
100 g of corn
200 g of cheese
hot pepper (optional)
30 ml of oil
salt and freshly ground pepper to taste
Directions
- Since most frittata ingredients are very versatile, you can substitute or omit anything you don’t like, including potatoes—although I recommend them. They provide a flavorful, filling base that turns the whole dish into a truly delightful brunch.
- I started by cutting the potatoes into smaller slices, but you can cut them in any shape you prefer. I added oil to a non-stick pan and cooked the potatoes over low heat for 10-15 minutes. Then, I transferred the potatoes to a tray and arranged them evenly across the surface.
- I forgot to mention that, before cooking the potatoes, I fried the sausages and cut them into slices. I then cooked the potatoes in the oil left over from the sausages. Finally, in the same pan, I sautéed the bell pepper, green onion, and spinach. I placed everything on a plate next to the sausages and prepared for the next step.
- In a large bowl, I first whisked the eggs until they became foamy. Then, I added the milk, spices, some of the grated cheese, the corn, and finally the cooked vegetables and sausages. I poured the mixture into the pan over the potatoes. On top, I placed slices of tomatoes and hot peppers, and then sprinkled the remaining cheese.
- Since I chose to use a pan that is oven-safe, I baked my potato frittata directly in the oven at 180°C for 15-20 minutes. I know that traditionally, frittata is cooked in a cast-iron pan, which can be used on both the stove and in the oven. Since I didn’t have anything like that, I opted for the most suitable alternative for this frittata.
- I served the potato frittata both hot and at room temperature. I’ll be honest, there was nothing left for the next day! If you’d like, you can serve it with a seasonal salad, yogurt, or even a spicy sauce. I hope you enjoyed my recipe—it’s simple but very tasty. I look forward to hearing your thoughts in the comments. See you at the next recipe!
Ely
