Frittata with Potatoes, Red Peppers, and Spinach

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Photography Credit: Lisa Lin

Have you ever made a frittata with potatoes before?

I love to cut small fingerling potatoes into slices, and then sauté them with onions, red peppers, spinach and scallions. Pour in some eggs and you have an easy, tasty meal.

Potato FrittataWhen you prepare the potatoes, slice them down their length. This shows off their shape and gives the frittata more heft. Make sure to slice them thinly to ensure that they cook evenly.

I’ve also added ground turmeric to this frittata for its unique earthy flavor and the beautiful golden color it gives the frittata. Look for turmeric in the bulk spice section of well-stocked grocery stores, which is a nice way to sample the spice without buying a whole jar.

Potato FrittataTo ensure that the turmeric flavor and color distributes evenly, add it to the pan as you’re heating the oil and let it infuse in the oil for a few seconds before cooking the rest of the recipe.

By the way, turmeric can stain clothes as well as bamboo and wooden utensils and the color fades away slowly. Wear an apron, and if you have a favorite bamboo or wooden spatula that you don’t want stained, keep it away as you cook this dish.

Frittata with Potatoes, Red Peppers, and Spinach Recipe

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  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: 4 to 6 servings

Ingredients

  • 6 large eggs
  • 1/4 cup (60ml) milk
  • 2 1/2 tablespoon olive oil
  • 3/4 teaspoon ground turmeric
  • 1/2 cup diced red onions
  • 2 cloves garlic, minced
  • 8 ounces (225g) fingerling potatoes, thinly sliced down their length
  • 1 medium red pepper, seeded and diced
  • 1 scallion, thinly sliced
  • 1 cup baby spinach
  • Freshly ground black pepper

Method

1 Preheat oven to 400F.

2 In a small bowl, whisk eggs and milk together. Set aside.

3 Cook the onions and garlic: Heat olive oil in a 10-inch oven-safe skillet or pan over medium heat. Add the turmeric and stir so that turmeric dissolves into the oil.

Add diced onions and cook, stirring occasionally, until they start to soften, about 2 minutes. Add minced garlic and stir for 30 seconds.

Potato Frittata Potato Frittata

4 Cook the potatoes and other vegetables: Add the potatoes and a generous pinch of salt and cook, stirring occasionally, until some of the slices start to brown, 5 to 6 minutes.

Add the red pepper and cook until they start to soften, about 2 minutes. Add scallions and spinach leaves and cook until the leaves start to wilt, stirring occasionally.

Potato Frittata Potato Frittata Potato Frittata

5 Pour egg mixture into the skillet and reduce heat to medium-low. Cook until the eggs start to set on the bottom, about 2 to 3 minutes.

Potato Frittata Potato Frittata

6 Place skillet in the oven and bake for 8 to 9 minutes, until the center is set. Remove skillet from oven with oven mitts. Let frittata cool for 5 minutes before serving. Cut into wedges and season with more salt and some ground pepper, if desired.

Frittata will keep refrigerated for 5 days. Leftovers can be eaten chilled or briefly warmed in the microwave.

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Lisa Lin

Lisa Lin is the writer and photographer behind Healthy Nibbles & Bits, where she shares simple, gluten-free recipes. She grew up in San Francisco and spent time living in China and Washington, D.C. before moving back to California. Her recipes are often inspired by her time in China and travel throughout Southeast Asia.

More from Lisa

Potato Frittata

7 Comments

  1. debra

    This recipe is a success. The turmeric is a must. I sliced a couple of yukon potatoes into the size of fingerlings, and added a minced red jalapeno, I embellished the top with a paper thin sliced roma tomato and a dusting of grated romano. The family raved. Thank you.

  2. Leskap19

    I made this for dinner last night. Easy and quick. Needs a big pump up of flavor, at least for my family. Will add more herbs and spices next time.

  3. GPDancer77

    I just found this recipe yesterday and I was so impressed, I made it last night for dinner! Your recipe was easy to follow and to do, and the results were great. I’ve never made a frittata before, but when I heard onions, potatoes and spinach, how could I resist? After 2 hospitalizations, spinach is one of the things I have to eat regularly and I’m challenged to come up with new ways to have it. You just provided a really excellent new recipe. Thank you!

  4. Gwen Stackler

    Yum! I usually shred the potatoes and let them cook a good while before adding the other ingredients in a frittata. That turns them into an almost crust for it and adds another texture.

  5. Denise

    Perfect timing! I was just wondering what I was going to do with this small pile of fingerlings. Now I know.

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