This potato spinach frittata is an absolutely delicious beauty packed with layers of tender potatoes, melted cheese, fresh spinach, and juicy tomatoes. It bakes up golden and sliceable for an easy, impressive breakfast or brunch.
Why You’ll Love This Recipe
- Hearty potato base with no pastry needed
- Loaded with fresh spinach, tomatoes, and cheese
- Perfect make-ahead dish that slices cleanly
Key Ingredients & Substitutions
- Potatoes: Thinly sliced Yukon Gold or russet potatoes form the base; sweet potatoes work for a sweeter twist.
- Spinach: Fresh baby spinach keeps its color; frozen spinach can be used if well-drained.
- Cheese: A mix of shredded mozzarella and crumbled feta or goat cheese; cheddar or Swiss also work well.
- Cherry tomatoes: Halved for sweetness and color; grape tomatoes or diced regular tomatoes are fine substitutes.
- Eggs: Large eggs create the custard; a splash of milk or cream makes it extra tender.
Quick Expert Tips
- Slice the potatoes thinly and evenly so they cook through at the same time.
- Layer the ingredients evenly so every slice has a good mix of potato, cheese, and vegetables.
- Let the frittata rest for a few minutes after baking so it firms up and slices cleanly.
Recipe Card
- Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 6 | Calories: 280
- Ingredients:
- 3–4 medium potatoes, thinly sliced
- 1 cup shredded mozzarella or similar melting cheese
- 2 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup crumbled feta or goat cheese
- 8 large eggs
- ¼ cup milk or cream
- Salt and black pepper to taste
- 1 tablespoon oil or butter for greasing
- Equipment:
- 9-inch springform pan or oven-safe skillet
- Mixing bowl
- Whisk
- Knife and cutting board
- Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan or oven-safe skillet with oil or butter.
- Arrange the thinly sliced potatoes in a single overlapping layer to cover the bottom of the pan. Sprinkle half of the shredded cheese over the potatoes.
- Scatter the fresh spinach leaves, halved cherry tomatoes, and sliced red onion evenly over the cheese. Dot with the crumbled feta or goat cheese and sprinkle the remaining shredded cheese on top.
- In a bowl, whisk the eggs with the milk or cream, salt, and black pepper until well combined. Pour the egg mixture evenly over the layered ingredients.
- Bake for 30–35 minutes until the eggs are set, the top is golden, and a knife inserted in the center comes out clean.
- Let the frittata rest for 5 minutes before slicing. Serve warm.
Storage & Reheating
- Refrigerator: Store leftover slices in an airtight container for up to 3 days.
- Freezer: Wrap individual slices tightly and freeze for up to 1 month. Thaw overnight in the refrigerator.
- Reheating: Warm in a 350°F oven for 8–10 minutes or microwave for 45–60 seconds until heated through.
Final Thoughts
This potato spinach frittata delivers golden edges, creamy cheese, and bright vegetables in every slice. It is simple to assemble and perfect for breakfast, brunch, or a light dinner. Bake one soon and share how it turned out. Leave a 5-star rating and a comment below if you make it!