Discover the magic of Spanish-inspired cooking with this delectable potato and spinach frittata that brings together robust flavors and nutritious ingredients. This recipe transforms simple components into a mouthwatering dish that celebrates the rich culinary traditions of Spain.
Ingredients
US Measurements
- 1 pound potatoes (450 grams)
- 1 medium onion
- 8.8 ounces spinach (250 grams)
- 4 large eggs
- 4 tablespoons sour cream
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 5.3 ounces hard cheese (mozzarella or choice), grated
- Salt and pepper to taste
- 2 tablespoons olive oil
Metric Measurements
- 450 grams potatoes
- 1 medium onion
- 250 grams spinach
- 4 large eggs
- 60 ml sour cream
- 5 grams garlic powder
- 5 grams baking powder
- 150 grams hard cheese, grated
- Salt and pepper to taste
- 30 ml olive oil
Step-by-Step Instructions
- Prepare the Vegetables Peel and dice the potatoes into small, uniform cubes. Finely chop the onion and roughly chop the spinach.
- Cook the Potatoes Heat olive oil in a large oven-safe skillet over medium heat. Add potatoes and onions, cooking for 10-12 minutes until potatoes are golden and tender.
- Add Spinach Incorporate the chopped spinach into the potato mixture, cooking for an additional 2-3 minutes until wilted.
- Prepare the Egg Mixture In a large bowl, whisk together eggs, sour cream, garlic powder, baking powder, salt, and pepper until well combined.
- Combine and Finish Pour the egg mixture over the potato and spinach mixture. Sprinkle grated cheese evenly across the top.
- Bake Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes until the frittata is set and the cheese is golden and bubbly.
Nutritional Information
Per Serving:
- Calories: 320
- Protein: 16g
- Carbohydrates: 25g
- Fat: 18g
- Fiber: 4g
Preparation Time: 15 minutes Cooking Time: 25-30 minutes Total Time: 45 minutes Yield: 4-6 servings
Cooking Tips and Tricks
- Use a non-stick oven-safe skillet for easy cooking and serving
- Ensure potatoes are cut into uniform sizes for even cooking
- Let the frittata rest for 5 minutes after baking for easier slicing
- Use fresh, high-quality cheese for the best flavor
Variations and Substitutions
- Vegetarian Option: Already vegetarian-friendly
- Dairy-Free: Use plant-based cheese and coconut cream
- Gluten-Free: Naturally gluten-free
- Protein Boost: Add diced ham or cooked chicken
- Herb Variations: Add fresh rosemary, thyme, or parsley
Frequently Asked Questions
Q1: Can I make this ahead of time? Yes, refrigerate for up to 3 days. Reheat in the oven or enjoy cold.
Q2: What type of cheese works best? Mozzarella, cheddar, or a Spanish manchego work wonderfully.
Q3: Can I freeze this frittata? Yes, wrap tightly and freeze for up to 1 month.
Q4: Is this dish suitable for meal prep? Absolutely! Perfect for breakfast, lunch, or dinner.
Q5: Can I use different vegetables? Try bell peppers, zucchini, or kale as alternatives.
Storage and Make-Ahead Tips
- Refrigerate in an airtight container for 3-4 days
- Freeze individual portions for up to 1 month
- Best reheated in the oven to maintain crispy edges
- Serve at room temperature or warm
A delightful tribute to Spanish cuisine, this potato and spinach frittata brings warmth, flavor, and nutrition to your table. Enjoy a taste of Spain with every bite!