Spinach and Potato Frittata

Name: Spinach and Potato Frittata - Agata F.
Ingredients: 6 potatoes; 1 cup spinach (cooked and chopped); green onion; 2 green garlic stalks; salt; pepper; 6 eggs; 1/2 cup milk

Appetizers - Spinach and Potato Frittata by Agata F. - Recipia

Spinach and Potato Frittata When I have extra potatoes around the house and some spinach in the fridge, I usually try this recipe. It works well in the morning when you want something hearty, but it's also great for lunch. The potatoes need to be peeled and chopped, which takes a few minutes, but the rest is pretty quick. I find it handy that I can use any onions or garlic I have on hand, especially if they're green. Quick Info Total time: about 45-50 minutes Preparation time: 15-20 minutes (depending on how fast you peel the potatoes and spinach) Baking time: about 30 minutes Servings: 4-6, depending on the size of the dish and how hungry everyone is Difficulty: easy to medium Recipe type: hearty breakfast, quick lunch, also suitable for dinner Ingredients 6 potatoes (peeled, washed, and diced or sliced) 1 cup of spinach (cooked and chopped) green onion (to taste) 2 green garlic stalks salt pepper 6 eggs 1/2 cup milk oil (for frying the potatoes and greasing the dish) optional: grated cheese for topping Instructions 1. Peel the potatoes and wash them well. Cut them into small cubes or slices, not too thick. 2. Heat a little oil in a large skillet. Add the potatoes and fry them on both sides. They don’t need to be fully browned, just starting to soften and gain a bit of color. Turn them occasionally to prevent sticking. 3. When the potatoes are almost done, add the cooked and chopped spinach, finely chopped green onion, and green garlic. Stir everything in the pan and let it cook for about 3 minutes. Don’t cover it; you want to let some moisture escape. 4. Crack the eggs into a large bowl. Add salt, pepper to taste, and the milk. Whisk everything with a fork or whisk until well combined. 5. Pour half of the egg mixture over the potatoes in the skillet and gently stir to coat everything. Don’t let it cook too long here, just enough to bind slightly. 6. Grease a ceramic or glass dish with a little oil. Transfer the potato, spinach, and egg mixture to the dish and level it with a spatula. 7. Pour the remaining beaten eggs over the vegetables, spreading it to cover the surface well. 8. If you like, you can sprinkle grated cheese on top before putting it in the oven. 9. Place the dish in the preheated oven at 180°C (350°F) and bake for about 30 minutes or until nicely browned and the eggs are set. 10. Remove from the oven and let it cool slightly before slicing. Why I Make This Recipe Often I choose it when I want to use up leftover potatoes or green vegetables. It’s made with simple ingredients and doesn’t require special utensils. The leftovers are good cold the next day. Tips and Variations Tips Cut the potatoes into small pieces so they cook quickly. If using frozen spinach, it should be thawed and well-drained beforehand. Make sure the dish is well-greased to prevent sticking during baking. Substitutions Spinach can be replaced with sorrel or nettles if you have them on hand. If you don’t have green onion or garlic, you can use dried versions. Milk can be substituted with liquid cream for a creamier texture. Variations Cheese is optional, but you can use feta or telemea cheese. You can add chopped dill or parsley. Diced bell peppers can also be added for color. Serving Ideas It pairs well with a simple salad, pickles, or fresh tomatoes. It’s also tasty cold. Frequently Asked Questions 1. Can I use raw spinach instead of cooked? Yes, but you should chop it and sauté it for a few minutes with the potatoes to soften it. 2. Does it matter if I use a ceramic or metal dish? Both work, but if using metal, make sure it’s lined with paper or well-greased to prevent sticking. 3. How long does it last in the fridge? It keeps well for 1-2 days in the fridge in a covered container. 4. What if I don’t have green garlic? You can use dried garlic or omit it; it’s not essential. 5. Can I add other vegetables? Yes, but don’t add too many to avoid diluting the mixture – bell peppers, zucchini, or mushrooms work in small amounts. Nutritional Values (Estimate) For one serving (out of 6): approximately 220-250 kcal. Carbohydrates 26 g, protein 9-10 g, fat 10-12 g. Values may vary depending on the type of cheese and how much oil you use. It’s a balanced recipe for breakfast or lunch, with fiber from vegetables and protein from eggs. Storage and Reheating Store in the fridge in a covered container for up to 2 days. Reheat in the oven or microwave. If left longer, the texture may become wetter, but the taste remains good. Freezing is not recommended, as the eggs become watery after thawing.

Spinach and Potato Frittata

Tags

Categories