Spinach Potato Frittata

Ingredients

• 1 mediumpotato, cooked and cut into 2.5 cm cubes
• ½onion, finely chopped
• 4 tablespoonsbutter
• 6eggs
• to tastesalt and pepper
• 6–8sausage links, removed from their casings
• 15 g (¼ cup)thinly sliced fresh basil
• 60 g (2 cups)sautéed spinach, squeezed dry
• 50 g (½ cup)freshly grated Parmesan cheese

Instructions

1. 1

   Brown the sausage

   Melt the butter in a large ovenproof frying pan. Add the sausage meat and cook until browned, breaking it into small pieces with a fork as it cooks.

2. 2

   Soften the onion

   Add the chopped onion and cook until it is soft and golden.

3. 3

   Colour the potato

   Stir in the cooked potato and continue cooking until the pieces begin to take on colour.

4. 4

   Add the greens

   Mix in the basil, spinach and Parmesan, then season with salt and pepper.

5. 5

   Pour in eggs

   Beat the eggs together, then pour them into the pan.

6. 6

   Lower the heat

   Turn the heat to low and keep a close eye on the frittata.

7. 7

   Finish under grill

   When the eggs are set at the bottom and only the centre is still moist, place the pan under the grill until the top is set and golden.

8. 8

   Serve the frittata

   Serve.

What is a frittata?

A frittata is an Italian egg dish, often compared with an omelette, that is cooked with fillings and finished until set. It can be served as a main course or cut into wedges to share.

This version layers sausage, potato, spinach, basil and Parmesan into the eggs. Cooking the filling in the same pan before adding the eggs builds flavour and keeps the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 28g protein, 19g carbs, 36g fat.

The potato and onion provide most of the carbohydrates, while the butter, sausage, eggs and Parmesan contribute much of the fat. Eggs, sausage and cheese also supply protein. Serve a wedge with salad or extra vegetables to balance the plate.

Build flavour in the pan

Sausage: break the meat into small pieces as it browns so it spreads through the frittata. Let it colour before adding the onion.

Potato: use a cooked potato, cut into even cubes, so it needs only to warm through and pick up some colour in the pan.

Keep the spinach dry

Spinach: squeeze out excess moisture after sautéing it. Wet spinach can release liquid into the eggs and make the finished centre watery.

Basil and Parmesan: add them with the spinach so their flavour is distributed through the filling. Freshly grated Parmesan melts into the mixture as it cooks.

Watch the eggs closely

Gentle heat: once the eggs are in, keep the hob on low and watch as they begin to set. The bottom should be set while the centre remains slightly moist before grilling.

Grill finish: the final stage sets and colours the top. Use an ovenproof pan, and keep it under the grill only until the surface is golden and set.

Make the wedges easy to serve

Rest: let the frittata settle briefly after it comes out from under the grill so the wedges are easier to cut and lift.

Serve: pair it with a crisp green salad or simply dressed vegetables for a lighter contrast to the buttery, savoury filling.

Timing and pan choice

The listed total time is 40 minutes, including the preparation and cooking. The method does not give separate timings for each stage, so use the colour and doneness cues rather than a fixed minute count.

Choose a large ovenproof frying pan that can go safely under the grill. A pan that is too small can make the frittata thick and slow to set through.

Recipe notes & tips

• Squeeze the sautéed spinach thoroughly before adding it to the pan.
• Break the sausage into small pieces so it is spread evenly through each wedge.
• Use a pan that is both large enough for the filling and safe to put under the grill.
• Keep the hob heat low after adding the eggs so the base sets without scorching.
• Watch the frittata closely under the grill; the top should be golden and set, not browned too far.

Variations

• More herbs: add extra basil if you want a stronger fresh-herb flavour.
• Different cheese: replace the Parmesan with another hard, finely grated cheese.
• Meat-free: leave out the sausage and add more cooked spinach or potato.
• Extra vegetables: fold in cooked, well-drained vegetables alongside the spinach.
• Peppery finish: add freshly ground black pepper at the table.

Common mistakes to avoid

• Wet spinach: excess liquid can loosen the eggs; squeeze the spinach dry before adding it.
• Large sausage pieces: they can make the wedges uneven; break the meat up as it browns.
• Scorching the base: high heat can brown the bottom before the eggs set; turn the hob to low after pouring in the eggs.
• Overcooking under the grill: the top can become too dark; watch closely and remove the pan once it is golden and set.
• Wrong pan: a non-ovenproof handle is unsafe under the grill; use a pan designed for oven or grill use.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat until hot throughout, either gently in a pan or in the microwave; avoid prolonged heating, which can make the eggs firm.

Frequently asked questions