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–+ servings

Potato Frittata with Spinach and Ricotta

Familystyle Food
Rustic Italian potato frittata recipe, a thick skillet cake with eggs, potato, spinach and cheese. The easiest supper or brunch dish!
4.72 from 7 votes
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Eggs
Cuisine Italian
Servings 6 servings
Calories 218 kcal

Equipment

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: 1gCalories: 218kcalCarbohydrates: 10gProtein: 13gFat: 14gSaturated Fat: 5gCholesterol: 232mgSodium: 185mgPotassium: 379mgFiber: 1gSugar: 2gVitamin A: 1850IUVitamin C: 13mgCalcium: 156mgIron: 2mg