Italian Potato Frittata with Ricotta
This fluffy Italian-style potato frittata is baked in a skillet with spinach and ricotta cheese. It's a versatile dish you can enjoy for lunch, supper, or brunch.
Equipment
Ingredients
- ½ pound (225 g) Yukon Gold potatoes about 2 medium unpeeled or peeled according to your preference, and cut in half
- Kosher salt
- 8 large or extra-large eggs
- ¼ cup (60 g) plain yogurt sour cream or creme fraiche
- ¼ cup freshly grated Parmesan cheese divided
- 2 tablespoons (30 ml) extra-virgin olive oil
- ½ cup chopped onion
- 3 cups spinach kale, or other leafy greens, torn into pieces
- 4 ounces (115 g) whole milk ricotta cheese drained of excess water (goat cheese, herbed cream cheese or feta can be substituted)
Instructions
- Preheat the oven to 350 (180 C) 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.
- Frittata tastes delicious at room temperature, which makes it perfect to take along on a picnic.
- 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
Calories: 218kcalCarbohydrates: 10gProtein: 13gFat: 14gSodium: 185mgFiber: 1gSugar: 2g
