The Delicious Story Behind This Authentic Frittata
Imagine a dish that captures the essence of Spanish comfort food – a frittata that tells a story of rustic kitchens, fresh ingredients, and generations of culinary tradition. This Spanish Potato and Spinach Frittata is more than just a meal; it’s a celebration of simple, wholesome ingredients transformed into a truly remarkable dining experience.
Born from the rich culinary heritage of Spain, this frittata brings together the earthy sweetness of potatoes, the vibrant green of fresh spinach, and the creamy richness of eggs and cheese. It’s a testament to the magic that happens when humble ingredients are treated with care and creativity.
Ingredients: A Symphony of Flavors
Precise Measurements for the Perfect Frittata
- Potatoes: 450g / 1 lb (about 3-4 medium potatoes)
- Onion: 1 medium (approximately 150g / 5.3 oz)
- Spinach: 250g / 8.8 oz (fresh)
- Eggs: 4 large
- Sour Cream: 4 tablespoons (60g / 2.1 oz)
- Garlic Powder: 1 teaspoon (3g / 0.1 oz)
- Baking Powder: 1 teaspoon (4g / 0.14 oz)
- Hard Cheese: 150g / 5.3 oz, grated (such as Manchego or Parmesan)
- Olive Oil: 2 tablespoons (30ml / 1 fl oz)
- Salt: To taste
- Black Pepper: To taste
Step-by-Step Cooking Instructions
Vegetable Preparation
- Potato and Onion Preparation
- Wash potatoes thoroughly
- Peel potatoes using a sharp vegetable peeler
- Using a sharp knife or mandoline, thinly slice potatoes
- Aim for uniform, thin slices to ensure even cooking
- Peel and finely chop the onion
- Dice into small, consistent pieces
Cooking the Base
- Potato and Onion Cooking
- Select a large, oven-safe skillet
- Heat olive oil over medium heat
- Add sliced potatoes and chopped onion
- Cook for 10-12 minutes
- Stir occasionally to prevent sticking
- Look for potatoes to become tender and lightly golden
- Ensure even cooking and caramelization
- Spinach Preparation
- Add fresh spinach to the skillet
- Cook for 2-3 minutes
- Stir until spinach is completely wilted
- Spinach should be bright green and reduced in volume
Egg Mixture and Baking
- Preparing the Egg Mixture
- In a separate mixing bowl, crack eggs
- Add sour cream
- Sprinkle in garlic powder
- Add baking powder
- Season with salt and black pepper
- Whisk thoroughly until well combined
- Ensure no lumps remain
- Combining Ingredients
- Pour egg mixture over vegetables in the skillet
- Gently stir to distribute eggs evenly
- Ensure vegetables are well coated
- Sprinkle grated cheese over the top
- Distribute cheese evenly
- Baking Process
- Preheat oven to 180°C (350°F)
- Transfer skillet to preheated oven
- Bake for 15-20 minutes
- Look for eggs to be set
- Cheese should be golden brown
- Insert a knife near the center to check doneness
- Cooling and Serving
- Remove from oven
- Let cool in the skillet for a few minutes
- This helps the frittata set
- Cut into wedges
- Serve warm or at room temperature
Nutritional Information and Timing
- Preparation Time: 15 minutes
- Cooking Time: 25-30 minutes
- Total Time: 40-45 minutes
- Servings: 4-6 portions
Approximate Nutritional Values per Serving:
- Calories: 250-300
- Protein: 12-15g
- Carbohydrates: 20-25g
- Fat: 15-18g
- Fiber: 3-4g
Pro Cooking Tips and Tricks
- Potato Slicing: Use a mandoline for uniform, thin potato slices
- Skillet Selection: Use a well-seasoned cast-iron or non-stick oven-safe skillet
- Cheese Melting: Choose a cheese that melts well
- Egg Mixture: Whisk thoroughly to incorporate air
- Doneness Check: Knife test is the most reliable method
Recipe Variations and Substitutions
- Vegetarian Option: Already vegetarian
- Dairy-Free: Use plant-based cream and cheese alternatives
- Herb Variations: Add fresh herbs like thyme or rosemary
- Protein Boost: Mix in cooked chorizo or bacon
- Gluten-Free: Ensure baking powder is gluten-free
Frequently Asked Questions
Q1: Can I make this frittata in advance? A: Yes! It keeps well in the refrigerator for 2-3 days. Reheat gently in the oven.
Q2: What can I serve with this frittata? A: Pair with a simple green salad, crusty bread, or roasted vegetables.
Q3: Can I use frozen spinach? A: Yes, but squeeze out excess moisture before adding to the skillet.
Q4: How do I prevent the frittata from sticking? A: Use a well-seasoned or non-stick oven-safe skillet, and use enough oil.
Q5: Can I freeze this frittata? A: Yes, wrap tightly and freeze for up to 1 month. Thaw in refrigerator before reheating.
Storage and Make-Ahead Tips
- Refrigeration: Store in airtight container for 2-3 days
- Freezing: Can be frozen for up to 1 month
- Reheating: Best reheated in oven to maintain crispy edges
- Prep Ahead: Chop vegetables in advance
- Serving Suggestion: Serve with a dollop of sour cream or fresh herbs
Enjoy this delightful Spanish Potato and Spinach Frittata – a true celebration of rustic cooking!