Spinach and potato frittata – a classic Italian baked omelette full of flavour.
This spinach and potato frittata is the kind of dish I come back to again and again. It’s a classic Italian baked omelette that is easy to make and full of flavour – perfect for lunch or dinner, or as part of a generous lunch spread or tapas table.
Here I make it with small boiled potatoes cut into cubes, spinach and sun-dried tomatoes – and then I crumble a good, aged cheese over the top before it goes in the oven, which really lifts the flavour and makes it rich and satisfying. It’s baked in the oven, so it sets beautifully and gets just the right texture.
I top it with crisp Parma ham and fresh basil just before serving – it adds salt, crunch and even more umami, and makes it all the more inviting. You can of course keep it vegetarian and leave out the ham.
Serve it with a piece of good wholegrain bread and perhaps a quick salad on the side – and you’ll have easy, flavourful food on the table in no time.
I crisp the Parma ham in the oven while the filling is being prepared. If you have an air fryer, you can crisp the ham in that too: 190-195°C for about 6-9 minutes – turn it after 5 minutes. It can of course also be fried until crisp in a pan.
What is a frittata?
A frittata is Italy’s answer to an egg bake or a thick omelette – filled with anything from vegetables, potatoes and cheese to meat. It is typically cooked briefly in a pan and then finished in the oven. It’s a brilliant way to use up leftovers, and it is cheap, quick and full of possibilities. You can eat it hot, warm or cold – perfect for everyday meals, brunch and picnics – or in a packed lunch and the like.
Spinach and potato frittata
Ingredients
- 8 eggs
- 100 ml milk
- 1 onion, sliced into thin strips
- 2 cloves garlic, grated or crushed
- 40 g sun-dried tomatoes, diced
- 200 g fresh spinach
- 8 sprigs basil, leaves only
- 500 g boiled potatoes, cut into cubes
- 100 g Parmesan, aged Havarti or similar
- Salt and freshly ground pepper
- Oil – ideally from the jar of sun-dried tomatoes
To serve
- 6 slices Parma ham
- A little dried thyme and freshly ground pepper
Method
- Lay the Parma ham slices on a baking tray lined with baking parchment, drizzle with oil and season with freshly ground pepper and a little dried thyme, if you like. Bake in a preheated conventional oven (top and bottom heat) at 220°C for about 8-10 minutes, or until the slices are crisp.Meanwhile, prepare the frittata. *When the Parma ham is crisp, take the tray out and turn the oven down to 200°C, conventional (top and bottom heat).
- Heat a splash of oil, ideally from the sun-dried tomatoes, in a frying pan and fry the onion, garlic and sun-dried tomatoes until the onion is translucent.
- Add the spinach and basil leaves and cook them until they wilt and release their liquid, then finally stir the potatoes into the pan and season with salt and freshly ground pepper.
- Whisk the eggs and milk together and season with salt and freshly ground pepper.
- Spread the filling evenly in the pan (if it is ovenproof) or in a pie dish, and pour the egg mixture over.
- Crumble the cheese over the top and gently fold the filling together with two forks.
- Bake the frittata in a preheated conventional oven (top and bottom heat) at 200°C for about 18 minutes, or until it is set in the middle. The baking time depends a little on the size of the pan and the depth of the frittata.
- Before serving, top with crumbled crisp Parma ham and a few fresh basil leaves, if you like.
Nutrition
Premium
Kan man undlade at komme panden i ovnen? og bage den på kogepladen?
Hej Lene
Har desværre ikke prøvet, men hvis du lægger låg på og holder den ved svag varme, så den ikke brænder på – så tror jeg godt den kan 🙂
Warm wishes, Dianna
Endnu en super lækker ret fra din hånd! Nem at lave, meget velsmagende og smuk at se på. Tak!
Hej Solveig
Hvor gør det mig glad at høre altså – tusind tak for de søde ord:)
Warm wishes, Dianna