Savory Spanish Potato And Spinach Frittata

At a quiet Saturday picnic in Prospect Park, a family of four unpacked their homemade spread on a faded quilt. Two kids tugged open the lids of mismatched containers while their mother, an art teacher named Maya, laid out a still-warm Spanish Potato and Spinach Frittata right next to the watermelon slices.

Not far from them, a group of retirees celebrated a birthday with jazz on a portable speaker and a thermos of sangria. Their version of this dish was packed into a glass dish and served with small forks. I’d brought mine in a round ceramic skillet, fresh from my oven, wrapped in a towel for warmth and set beside crusty bread and olives.

That day, the frittata caught everyone’s attention. Maybe it was the golden crust peeking under the melted cheese or the scent of garlic and olive oil mingling with summer grass. A cyclist passing by even slowed down long enough to comment, “Now that smells like a good idea.”

And it was. The Spanish Potato And Spinach Frittata, made with thin-sliced potatoes, wilted greens, and creamy eggs, was humble and hearty a dish meant to be passed around, eaten slowly, and remembered quietly.

No one needed a special occasion to make it again. You could tell. After the last slice vanished from Maya’s basket, she scribbled down the recipe on a napkin for a nearby couple who’d stopped to ask. It was just that kind of meal easy to love, easy to share.

Short Description

This Spanish Potato and Spinach Frittata is a golden, savory main dish made with tender potatoes, fresh spinach, creamy eggs, and melted cheese. It’s perfect for brunch, lunch, or a light dinner.

Key Ingredients

• 450g (16 oz) potatoes, peeled and thinly sliced
• 1 medium onion, finely chopped
• 250g (8.8 oz) fresh spinach
• 4 large eggs
• 4 tablespoons (60 ml) sour cream
• 1 teaspoon (5g) garlic powder
• 1 teaspoon (5g) baking powder
• 150g (5.3 oz) hard cheese (mozzarella or similar), grated
• Salt and pepper to taste
• 2 tablespoons (30 ml) olive oil

Tools Needed

• Oven-safe skillet (cast iron preferred)
• Mixing bowls
• Whisk
• Knife and cutting board
• Spatula
• Measuring spoons and cups

Cooking Instructions

Step 1: Prepare the Vegetables
Peel and slice the potatoes to about ⅛ inch thickness for even cooking. Finely chop the onion to ensure quick, even caramelization.

Step 2: Cook Potatoes and Onions
In a large oven-safe skillet, heat olive oil over medium heat. Add the potatoes and onions and cook for 10–12 minutes, stirring occasionally, until the potatoes are tender and lightly golden.

Step 3: Preheat the Oven
Set your oven to 180°C (350°F) so it’s ready once the skillet goes in.

Step 4: Wilt the Spinach
Add spinach to the skillet and cook for 2–3 minutes, stirring gently, until just wilted. Remove from heat.

Step 5: Prepare the Egg Mixture
In a mixing bowl, whisk eggs, sour cream, garlic powder, baking powder, salt, and pepper until smooth and slightly frothy.

Step 6: Combine in Skillet
Pour the egg mixture evenly over the cooked vegetables in the skillet. Gently stir to distribute ingredients throughout.

Step 7: Add the Cheese
Sprinkle the grated cheese across the surface for richness and binding.

Step 8: Bake the Frittata
Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the eggs are fully set and the top is golden brown.

Step 9: Cool and Slice
Let the frittata rest for a few minutes before slicing into wedges.

Step 10: Serve and Enjoy
Serve warm or at room temperature with a simple salad or crusty bread.

Why You’ll Love This Recipe

Naturally gluten-free and packed with vegetables

Satisfying and protein-rich

Perfect for make-ahead meals or meal prep

Great for brunch, lunch, or dinner

Budget-friendly and made with simple pantry staples

Mistakes to Avoid & Solutions

Slicing potatoes too thick
Thick slices can remain undercooked. Stick to ⅛ inch slices for best texture.

Overcrowding the skillet
Stir gently and ensure ingredients are evenly distributed. Crowding leads to uneven cooking.

Skipping the pre-cook on vegetables
Raw potatoes won’t cook through in the oven alone. Always pre-sauté until tender.

Using cold eggs
Cold eggs don’t blend well. Let them sit at room temperature for 10 minutes before whisking.

Overbaking
Keep an eye on the oven. If the top browns too fast, tent with foil and reduce heat slightly.

Serving and Pairing Suggestions

Serve with arugula salad and lemon vinaigrette

Pair with sourdough toast or warm flatbread

Add a dollop of Greek yogurt or crème fraîche on the side

Ideal for brunch buffets or small garden parties

Can be cut into mini squares for appetizer-style serving

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days

To freeze, wrap tightly and freeze up to 2 months

Reheat slices in a skillet over low heat for best texture

Microwave reheating works for speed, but cover with a damp paper towel to prevent drying

Let thaw overnight in fridge before reheating from frozen

FAQs

1. Can I make this frittata without cheese?
Yes, omit the cheese entirely or substitute with dairy-free cheese alternatives.

2. Can I use frozen spinach?
Absolutely. Thaw and squeeze out excess moisture before adding to the skillet.

3. What other vegetables can I add?
Bell peppers, mushrooms, or zucchini work well. Sauté them first to remove moisture.

4. Is this frittata good cold?
Yes, it’s delicious at room temperature or chilled, especially for picnics or packed lunches.

5. Can I double the recipe?
Yes, use a larger skillet or divide into two pans. Baking time may need slight adjustment.

Tips & Tricks

Use a mandoline slicer for consistent potato slices

Add a pinch of smoked paprika for extra depth

Whisk eggs thoroughly to introduce air for a fluffier texture

Let the frittata rest after baking to firm up

Sprinkle fresh herbs like parsley or chives before serving

Recipe Variations

Chorizo Frittata
Add 100g chopped cooked chorizo to the skillet in Step 2. The smoky spice adds bold flavor that complements the potatoes.

Mushroom and Spinach Frittata
Replace potatoes with 200g sautéed mushrooms. Cook mushrooms separately to avoid excess moisture before adding to the skillet.

Goat Cheese and Kale Version
Substitute spinach with chopped kale (about 250g) and use 100g crumbled goat cheese instead of hard cheese. Add kale a few minutes earlier to soften thoroughly.

Vegan Option
Use ½ cup chickpea flour mixed with 1 ¼ cup water and 1 tablespoon olive oil in place of eggs. Use dairy-free sour cream and cheese.

Spicy Mediterranean Twist
Add ½ teaspoon chili flakes, 1 teaspoon za’atar, and top with crumbled feta before baking.

Final Thoughts

That picnic in the park wasn’t planned with fanfare, yet it turned into one of those gentle memories that stick. The Spanish Potato and Spinach Frittata didn’t need fancy ingredients or flair it brought people together across conversations, blankets, and borrowed forks. The way it warmed hands and made eyes light up told me it was worth making again.

Back in my kitchen, I still reach for this recipe when I want to share something filling, fresh, and unfussy. It has the kind of charm that belongs equally on a weeknight table or under the trees at an afternoon gathering. A good frittata does that quietly, slice by slice.