Published: 12/04/2020 | Updated: 01/19/2024
A hearty breakfast, potato, and spinach frittata is an egg-based dish packed with flavor. Perfect for brunch or even dinner, frittatas are a one-pan recipe that’s sure to please.
A frittata is an all-in-one breakfast dish that combines eggs, potatoes, bacon, spinach, cheese, and more!
It’s got pretty much everything you would want in a breakfast recipe, but it’s all cooked in one pan and goes straight from the stove to the oven.
There are a few steps involved, though, so I’m going to walk you through the whole recipe to let you follow along in pictures too.
How to Make a Frittata
Ingredients for frittata:
- new potatoes
- olive oil
- onions, thinly sliced
- bacon, cooked and crumbled
- spinach, frozen, thawed, and squeezed dry
- cheddar cheese, grated
- sour cream
- Clean potatoes and place them in a saucepan. Cover with water and then bring to a boil. Once boiling, reduce heat and simmer for about 10-12 minutes. They should be easily pierced with a knife when they’re done. Remove from heat and drain. Once they’re cool to the touch, peel and then cut into thick slices.
- Preheat oven to 400 degrees.
- Meanwhile, heat oil in a large cast-iron skillet over medium-high heat. Add onions and cook for about 2-3 minutes until translucent. Add potato slices and cook with onions for another 5 minutes or so until golden brown. Season with salt and pepper.
- Add crumbled bacon and spinach and stir to combine.
- In a medium bowl, combine eggs, cheddar cheese, and another dash of salt and pepper. Mix until well combined.
- Reduce the heat on the stove to medium and then pour the egg mixture over the potatoes in the pan—dollop with sour cream.
- Take a knife and swirl it through the sour cream and egg mixture to combine them. Cook for about 2-3 minutes until the edge starts to set.
- Transfer pan to the preheated oven and cook until eggs are completely set. About 10-12 minutes.
- Place a large serving plate over the skillet and flip over so that you’re inverting the frittata onto the plate.
- You can absolutely serve it that way, but I like the way it looks when the sour cream is face side up. So I actually take a second plate and invert it again! Just a personal preference… tastes the same either way!
In conclusion, the combination of potatoes and spinach in a frittata will not just help you create a meal that is hearty and wholesome, it also helps to ensure your breakfast is healthy.
Use this recipe for your next brunch gathering or enjoy at home with the ones you love.
To conclude, use this recipe the next time you have a brunch or when cooking for loved ones!
Also, If you’re Looking for the ultimate brunch menu recipes? Look no further! Here are some recipes that will have your guests begging for seconds.
Potato and Spinach Frittata
- 1 lb New Potatos
- 3 Tbsp. Olive Oil
- 1 large Onion thinly sliced
- 6 slices Bacon cooked and crumbled
- 10 oz Frozen Spinach chopped, thawed and squeezed dry
- 10 Eggs
- 3/4 cup Sharp Cheddar Cheese shredded
- 1/2 cup Sour Cream
- Place potatos in a medium saucepan and cover with water. Bring to a boil. Reduce heat and let simmer for about 10-12 minutes or until you can pierce them easily with a knife. Remove from heat and drain. Once cool, peel and cut into thick slices.
- Preheat oven to 400 degrees.
- In a large, cast iron skillet, heat oil over medium high heat. Add onions and cook about 2-3 minutes.
- Add sliced potatoes and cook, stirring with onions, until golden brown, about 5 minutes. Season with salt and pepper.
- Add spinach and crumbled bacon. Stir to combine and heat for about 2-3 minutes more.
- In a medium bowl, combine eggs, cheese and salt and pepper. Whisk to combine well. Pour over potatoes.
- Dollop sour cream on the top of the eggs and use the tip of a knife to swirl sour cream into eggs. Cook for about 2 minutes until the edges are set.
- Transfer cast iron skillet into the oven and cook for 10-12 minutes until eggs are completely set.
- Place a large serving plate over the pan and invert frittata onto plate.