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Potato Frittata with Spinach and Ricotta

4.82 from 11 votes

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A moist and fluffy Italian egg and potato frittata packed with greens and topped with creamy ricotta cheese.

An egg and potato frittata with spinach and ricotta cheese baked in a black cast iron skillet.

Making a frittata is one of the best ways to combine eggs and potatoes for a simple meal.

When the cupboard is almost bare or you simply have no energy to think about cooking much of anything, this potato frittata is exactly what you need in your life.

The finished dish looks like a rustic, thick cake and is perfect served for supper, lunch or brunch.

When it’s sliced into wedges, you can see each one is stuffed with chunks of potato, swirls of greens and creamy pools of ricotta cheese.

A slice of potato spinach frittata omelet on a small plate, with a fork on the side.

Making frittata in the oven

A perfect Italian-style frittata has an interior that is just set (but not runny), so that every bite is moist and tasty.

To achieve that texture, the eggs need to cook slowly on a medium-low heat so they don’t turn rubbery.

My frittata starts out cooking on the stovetop, with a brief sauté of chopped onions and a few minutes to wilt the spinach greens.

Next, you pour in the eggs and let them set for a few minutes on the bottom. Then transfer the pan to the oven to finish cooking and fully set the frittata.

Basic Ingredients you need to make potato frittata

  • Yellow potatoes or 2 cups cooked leftover potatoes
  • Onion
  • Eggs
  • Plain yogurt, sour cream or creme fraiche
  • Spinach or other leafy greens
  • Parmesan cheese
  • Ricotta cheese
  • Extra-virgin olive oil

Make a frittata with potatoes

Are you wondering which type of potato is the best to use in a frittata?

TIP: I recommend a yellow potato variety such as Yukon Gold. They’re less starchy and floury than a baking potato (like an Idaho or Russet) which means they will hold their shape better without turning soft and mushy.

In this recipe, the potatoes are briefly cooked in water before they’re added to the frittata.

But you can use leftover cooked potatoes in this recipe instead. You’ll need 2 cups of cubed or sliced potatoes.

You can leave potatoes in frittata unpeeled (my preference) or peel off the skin if you prefer.

The difference between omelettes and frittatas

Like all humble egg dishes, frittatas are nourishing and economical — thrifty cooks all over the world have their own versions, from omelette to quiche to egg foo young.

An omelette or frittata is essentially a way to create a meal with whatever vegetables or odds and ends happen to be on hand.

Eggs form the base, mixed with cheese, bits of meat like ham or sausage or other leftovers.

There is a difference between a French-style omelette and an Italian frittata (or Spanish torta).

An egg and potato frittata with spinach and ricotta cheese baked in a black cast iron skillet.

Omelettes tend be be flatter and are cooked quickly, with fillings folded inside.

On the other hand, frittatas cook for a longer amount of time at a lower heat. They look like thick, round cakes and are cooked in a skillet or a baking dish.

Although frittatas resemble French quiches because they’re cooked and served deep-dish style, frittatas typically don’t have a crust.

A perfect slice of frittata, in my opinion, should be thick and hefty, studded with chunks of vegetables.

Steps for making a frittata

After you cook potatoes until tender, put a heavy skillet on the stovetop to wilt the onion and spinach.

Whisk together eggs, yogurt, cheese and salt in a bowl and pour into the pan.

Let the eggs set on the bottom of the pan, then transfer to the oven.

Bake about 20 minutes, until the frittata is just set – the surface will look dry, with no liquid egg spots.

An egg and potato frittata with spinach and ricotta cheese baked in a black cast iron skillet.

Cook’s Tips

The best way to make thick, fluffy frittata is to use the right size pan. I recommend using a 10-inch skillet for any frittata that contains 8-10 eggs.

A heavy cast iron pan is ideal, but a heavy oven-proof nonstick pan will work too.

Otherwise, your frittata will turn out too thin, resembling more of a pancake than a hefty wedge.

Maintain a medium to medium-low heat level on the stovetop so that the eggs don’t brown when they hit the pan.

Use a spoon or spatula to nudge the liquid eggs around the vegetables so they cook evenly.

How to serve potato frittata

A slice or two of frittata makes a perfect simple supper. Serve along with a green salad for lunch or brunch.

Frittata tastes delicious at room temperature, which makes it perfect to take along on a picnic.

More easy egg dishes

Potato Frittata with Spinach and Ricotta

Karen Tedesco
Rustic Italian potato frittata recipe, a thick skillet cake with eggs, potato, spinach and cheese. The easiest supper or brunch dish!
Print Pin
4.82 from 11 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Eggs
Cuisine Italian
Servings 6 servings

Ingredients

  • 1/2 pound Yukon Gold potatoes, about 2 medium unpeeled, halved lengthwise *
  • Kosher salt
  • 8 large or extra-large eggs
  • 1/4 cup plain yogurt, sour cream or creme fraiche
  • 1/4 cup freshly grated Parmesan cheese, divided
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped onion
  • 3 cups spinach, kale, or other leafy greens, torn into pieces
  • 4 ounces whole milk ricotta cheese, drained of excess water

Instructions 

  • Preheat the oven to 350 degrees.
  • Bring a saucepan of water to a boil and add 2 tablespoons salt. Add the potatoes and cook 15-20 minutes, until just tender when poked with a fork. Drain, and slice into 1/2-inch wide pieces when they’re cool enough to handle.
  • Crack the eggs into a mixing bowl and add the yogurt, 2 tablespoons of the Parmesan cheese and 1 teaspoon salt. Whisk together until well blended.
  • Heat the oil in a 10-inch cast iron or oven-proof nonstick skillet over medium heat. Add the onion and cook until soft and translucent, 3-5 minutes. Add the potatoes and spinach. Stir gently to avoid crushing the potatoes, and cook until the greens start to wilt, about 2 minutes.
  • Pour the egg mixture into the pan. Use a spoon to nudge the egg evenly into the vegetables, then cook until the eggs are set on the bottom, about 3 minutes. Turn off the heat.
  • Dot the ricotta cheese in blobs evenly over the top of the frittata and sprinkle with the remaining Parmesan. Bake 15-20 minutes, until the eggs are set and no longer runny on top.
  • Cool 10 minutes before slicing. Frittata can be served warm or at room temperature.

Notes

  • Substitute 2 cups cooked leftover potatoes – cut into 1 1/2" pieces and proceed with step 3.
  • Leftovers keep up to 3 days in the refrigerator. Reheat slices briefly in a microwave or in a 325 degree oven until warm.
  • It’s possible to freeze frittata for up to a month, wrapped securely. But be aware that the texture can turn soggy after thawing.

Nutrition

Serving: 1g | Calories: 218kcal | Carbohydrates: 10g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 232mg | Sodium: 185mg | Potassium: 379mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 13mg | Calcium: 156mg | Iron: 2mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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3 Comments

  1. 5 stars
    You nailed it! Delicious!! Can’t wait to make it again.

  2. cant get enough of this. so delicious.