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I prepared this frittata this evening, for a brunch with friends tomorrow. It came out absolutely perfectly. I will say that it took a lot longer to cook the potatoes to the desired state–but it was worth the wait. It’s beautiful and I’m sure my friends will thoroughly enjoy it tomorrow. The complete menu is: Tomorrow for brunch I’m doing this. The frittata will be the star! Thanks so much
Frittata with potatoes and spinachRefried beans with chile serranoFresh fruit salad with honey-limón dressingAvocadoBiscuitsFresh-squeezed OJCoffee
Mmm, what a great menu you have out together, Cristina! Thank you for sharing!
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.