Potato Frittata Recipe

Ingredients

• 454 g (1 lb), peeled and cut into 1.3 cm (½-inch) cubesrusset potatoes
• 6eggs
• 85 g (3 oz), gratedGruyère cheese
• 45 ml (3 tbsp)olive oil
• 120 ml (½ cup), choppedspinach
• 4, choppedspring onions (use the onions in the frittata and the chives for garnish)
• to tastesalt and pepper

Instructions

1. 1

   Boil the potatoes

   Bring a large pot of water to the boil. Add the potato cubes and boil for 3–5 minutes, until just tender.

2. 2

   Mix the eggs

   While the potatoes cook, whisk the eggs, cheese, spinach, onions, salt and pepper together in a large bowl.

3. 3

   Add the potatoes

   Drain the potatoes and add them to the bowl of egg mixture.

4. 4

   Heat the oil

   Set a large frying pan over medium heat and add the olive oil.

5. 5

   Fill the pan

   Pour in the frittata mixture, spreading the potatoes evenly across the bottom of the pan.

6. 6

   Cook the first side

   Cover the pan and cook for 10–15 minutes, gently shaking it every few minutes. The frittata is ready to turn when the eggs are no longer runny and it releases easily from the bottom of the pan.

7. 7

   Flip and finish

   Place a plate slightly larger than the pan over it and carefully flip the frittata onto the plate. Slide it back into the pan and cook the other side, uncovered, for 2–5 minutes.

8. 8

   Turn onto a plate

   When fully cooked, remove the frittata from the pan and flip it onto a serving plate so the more attractive side is facing up.

9. 9

   Garnish and serve

   Scatter the green chives over the top, then serve.

What is a potato frittata?

A frittata is an Italian egg dish cooked with other ingredients in a pan, then served in wedges. This version pairs potatoes with spinach, spring onions and Gruyère for a substantial breakfast or brunch.

Parboiling the potatoes first helps them become tender while the eggs set. The pan flip finishes the other side and gives the frittata colour on both faces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 9g protein, 11g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while the eggs and Gruyère contribute protein and the olive oil, eggs and cheese provide much of the fat. Pair a wedge with fresh fruit or a salad for a more varied plate.

The ingredients that matter

Potatoes: Russet potatoes are peeled and cut into small, even cubes so they cook through quickly. Boiling them briefly before adding them to the eggs helps keep the pan-cooking time manageable.

Gruyère: Grated cheese distributes through the egg mixture and adds a savoury, nutty flavour. Spinach and spring onions bring freshness and flavour alongside the potatoes.

Get the potatoes just tender

Boil the cubes for 3–5 minutes, checking that they are only just tender rather than falling apart. Drain them well before adding them to the bowl so excess water does not dilute the eggs.

Keep the cubes similar in size: uneven pieces can cook at different rates. The recipe calls for 1.3 cm (½-inch) cubes.

Cook gently before flipping

Cover the pan and cook over medium heat for 10–15 minutes, shaking it gently every few minutes as directed. Look for eggs that have stopped appearing runny and a frittata that releases from the pan base.

Use a plate slightly wider than the pan to turn it. Flip carefully, then slide the frittata back into the pan for the uncovered finish.

Check the texture and doneness

The eggs should be set rather than wet in the centre, and the frittata should lift away from the pan bottom before you attempt to turn it. Give the second side 2–5 minutes, checking that it is cooked through.

The finished texture should hold together when cut into wedges, with soft potato pieces and melted cheese throughout.

Serve it for breakfast or brunch

Serve the frittata warm, topped with the green chives as directed. Cut it into wedges so the potato and spinach are distributed across portions.

A simple green salad or sliced tomatoes can make a fresh accompaniment. For a larger brunch spread, pair it with toast or fruit.

Recipe notes & tips

• Cut the potatoes into evenly sized 1.3 cm cubes so they cook at a similar rate.
• Drain the potatoes thoroughly before adding them to the eggs.
• Spread the potato pieces evenly across the pan when pouring in the mixture.
• Shake the covered pan gently every few minutes during the first cooking stage.
• Use a plate slightly larger than the pan to make flipping easier.
• Let the frittata release from the pan before attempting to turn it.

Variations

• Add herbs: Stir chopped parsley into the egg mixture for a fresh note.
• Try another cheese: Replace Gruyère with a similarly grated melting cheese.
• Use another green: Swap the spinach for chopped kale, finely sliced and softened first.
• Add mushrooms: Cook sliced mushrooms until tender before mixing them into the eggs.
• Make it spicy: Add a pinch of chilli flakes to the egg mixture.

Common mistakes to avoid

• Overboiling the potatoes: They may break apart in the frittata; stop when they are just tender.
• Leaving water on the potatoes: Excess moisture can loosen the egg mixture; drain them well.
• Uneven distribution: Some slices may lack potato; spread the cubes across the pan bottom.
• Turning too soon: The frittata may break; wait until the eggs are no longer runny and it releases from the pan.
• Using a small plate: It makes flipping awkward; choose one slightly wider than the pan.
• Covering the second side: The method calls for the final 2–5 minutes uncovered.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a frying pan or microwave until warmed through.

Frequently asked questions