Potato Frittata with Spinach and Ricotta
Mar 17, 2024 11:27 AM
Potato frittata baked in a skillet is a simple potato and egg recipe. This Italian dish with spinach and ricotta cheese is delicious for supper or brunch.
This is a recipe for moist and fluffy egg and potato frittata strewn with spinach and topped with creamy ricotta cheese.
Making a frittata is one of the best ways to combine eggs and potatoes for a simple meal. When the cupboard is almost bare or you simply have no energy to think about cooking much of anything, this potato frittata is exactly what you need in your life!
The finished dish looks like a rustic, thick cake and is perfect served for supper, lunch or brunch. When it’s sliced into wedges, you can see each one is stuffed with chunks of potato, swirls of greens and creamy pools of ricotta cheese.
Ingredients:
- ½ pound (225 g) Yukon Gold potatoes, about 2 medium unpeeled, halved lengthwise
- Kosher salt
- 8 large or extra-large eggs
- ¼ cup (60 g) plain yogurt, sour cream or creme fraiche
- ¼ cup freshly grated Parmesan cheese, divided
- 2 tablespoons (30 ml) extra-virgin olive oil
- ½ cup chopped onion
- 3 cups spinach, kale, or other leafy greens, torn into pieces
- 4 ounces (115 g) whole milk ricotta cheese, drained of excess water (goat cheese, herbed cream cheese or feta can be substituted)
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
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