Savory Spanish Potato And Spinach Frittata

Saturday mornings at our local art co-op start slow. We open the big windows, let sunlight spill onto the paint-splattered floor, and turn up a mellow playlist while everyone filters in with their favorite homemade breakfasts to share.

Clara usually brings lemon yogurt and berries, Ahmed’s known for his orange blossom scones, but this time, Talia arrived with a still-warm dish wrapped in a kitchen towel. She unwrapped a golden Spanish Potato and Spinach Frittata, and within minutes, it had everyone hovering nearby, plates in hand.

A few days later, I recreated it with my neighbor Julia, who’s been growing her own spinach in the backyard. We diced potatoes, stirred eggs, and swapped stories about our messiest kitchen mistakes.

The frittata baked while our kids chalked up the driveway, and when it came out of the oven steaming and fragrant we served it right on the porch with crusty bread and cold tomato juice. The layers of sautéed onion, earthy greens, and melty cheese made it feel like more than breakfast. It felt like a shared table, even in the middle of the week.

Spanish Potato and Spinach Frittata is now on rotation for book club brunches and weeknight dinners. It’s one of those flexible, no-fuss meals that holds its own with salad, packs well in lunchboxes, and somehow disappears faster than expected.

Short Description

This Spanish Potato and Spinach Frittata is a golden, cheesy baked egg dish layered with sautéed potatoes, onions, and tender spinach.

Key Ingredients

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

Tools Needed

• 10-inch oven-safe skillet
• Mixing bowls
• Whisk
• Sharp knife
• Cutting board
• Oven mitts

Cooking Instructions

Step 1: Sauté Potatoes and Onions
Peel and thinly slice the potatoes. Heat olive oil in an oven-safe skillet over medium heat. Add potatoes and chopped onions. Cook for 10–12 minutes, stirring occasionally, until tender and golden.

Step 2: Preheat and Add Spinach
Preheat your oven to 180°C (350°F). Add spinach to the skillet and cook for 2–3 minutes, just until wilted. Stir occasionally to keep the mix even.

Step 3: Prepare the Egg Mixture
In a mixing bowl, whisk eggs, sour cream, garlic powder, baking powder, salt, and pepper until smooth and well combined.

Step 4: Assemble the Frittata
Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to ensure everything is evenly distributed. Sprinkle grated cheese on top.

Step 5: Bake the Frittata
Transfer the skillet to the oven and bake for 15–20 minutes until the eggs are set and the top is golden. Remove from oven and let it cool for a few minutes before slicing.

Why You’ll Love This Recipe

Quick and simple to prepare in under 30 minutes

Naturally gluten-free and packed with vegetables

Ideal for meal prep, brunch, or a light dinner

Customizable with your favorite cheeses and herbs

Delicious warm or at room temperature

Mistakes to Avoid & Solutions

Using Raw Potatoes Without Cooking First
Potatoes won’t cook through just in the oven.
Solution: Always sauté until tender before baking.

Overcooking the Spinach
Overdone spinach loses color and becomes mushy.
Solution: Add it last, and cook only until wilted.

Uneven Egg Distribution
If the egg mixture isn’t well stirred, the frittata may bake unevenly.
Solution: Stir gently once poured into the skillet to coat the veggies.

Too Much Cheese on Top
Excess cheese can prevent proper setting.
Solution: Stick to the recommended amount and spread evenly.

Using a Non-Oven-Safe Skillet
Plastic or wooden handles may not be oven-proof.
Solution: Use a cast iron or stainless steel pan labeled oven-safe.

Serving and Pairing Suggestions

Serve warm with a side of arugula salad

Pair with rustic bread and herbed olive oil

Enjoy with tomato gazpacho or cucumber yogurt dip

Serve wedge-style for brunch buffets

Pack slices in lunchboxes with apple slices and almonds

Storage and Reheating Tips

Cool completely before storing in airtight containers

Refrigerate up to 4 days

Reheat slices in a nonstick skillet over low heat, covered, for best texture

Microwave individual slices for 30–40 seconds

Freeze slices wrapped tightly for up to 2 months

FAQs

1. Can I use frozen spinach instead of fresh?
Yes. Thaw and drain it thoroughly to avoid excess moisture in the frittata.

2. What other cheeses can I use?
Feta, cheddar, or gouda work beautifully. Avoid overly wet cheeses like ricotta.

3. Can I double the recipe?
Yes, use a larger pan or bake in a 9×13-inch dish. Increase bake time to 25–30 minutes.

4. Is it okay to skip sour cream?
You can substitute with Greek yogurt or plain cream cheese for similar creaminess.

5. Can I add meat to this recipe?
Absolutely. Add cooked bacon, diced ham, or chorizo with the potatoes for extra flavor.

Tips & Tricks

For extra depth, sauté a garlic clove with the onions

Let the cooked frittata rest 5 minutes before slicing for cleaner cuts

Add chopped herbs like parsley or thyme for freshness

Use a mandoline for evenly sliced potatoes

Serve with a drizzle of hot sauce or pesto for a flavor boost

Recipe Variations

Chorizo and Pepper Frittata
Sauté diced red peppers and cooked chorizo with the potatoes. Omit spinach if preferred. Keep the rest of the recipe the same. Bold, smoky, and rich in flavor.

Broccoli and Cheddar Version
Swap spinach for 1½ cups steamed broccoli florets. Use sharp cheddar instead of mozzarella. Bake as directed for a more classic American take.

Herbed Goat Cheese Frittata
Replace mozzarella with 100 g crumbled goat cheese and add 1 tablespoon chopped fresh herbs (dill or basil). Adds a creamy tang and garden-fresh aroma.

Final Thoughts

Mornings feel easier when you have something like a Spanish Potato and Spinach Frittata waiting in the fridge. Its simplicity doesn’t take away from its flavor each slice is layered, golden, and just right with a forkful of greens or a piece of toasted bread. It’s the kind of meal that lets you stay in the moment, even if your day is already in full swing.

Cooking this with friends or sharing it over casual weekend coffee makes it even better. There’s room for conversation between the slicing and whisking, and the scent that fills the kitchen is inviting enough to draw everyone in. That’s the quiet power of a dish like this it turns everyday ingredients into something warm, memorable, and surprisingly generous.