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This is a beautiful frittata! We made it with red potatoes and it turned out wonderful!!
Love this easy recipe! Healthy but scrumptuous for a Saturday morning! Thanks.
Easy & homey.
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.
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.
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!
I’m so glad that you enjoyed the frittata!
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.
Shredding the potatoes sounds like a wonderful idea, too!
Perfect timing! I was just wondering what I was going to do with this small pile of fingerlings. Now I know.