Potato Frittata with Spinach

Name: Potato Frittata with Spinach
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3 servings
Cuisine: Italienische Küche
Ingredients: 300 g potatoes (predominantly waxy); 1 large yellow onion; 3 garlic cloves; 6 eggs (size M); 60 g Edam cheese block; 150 g frozen leaf spinach; 100 ml cooking cream (12% fat); 2 tbsp rapeseed oil; 1 pinch table salt; 1 pinch ground black pepper

3 servings

Under an hour

New

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Ingredients

300 g potatoes (predominantly waxy)
1 large yellow onion
3 garlic cloves
6 eggs (size M)
60 g Edam cheese block
150 g frozen leaf spinach
100 ml cooking cream (12% fat)

Pantry

2 tbsp rapeseed oil
1 pinch table salt
1 pinch ground black pepper

Preparation

1
Peel the potatoes and cut them into slices about 2–3 mm thin. Peel the onion and also cut it into fine rings. Peel the garlic and chop it roughly. Grate the Edam cheese finely.
2
In a small bowl, whisk the eggs with the grated Edam, salt, and pepper.
3
Preheat the oven to 200 °C (top/bottom heat). Prepare an oven-safe pan (approx. 22 cm diameter).

Instructions

1
Heat 1 tbsp rapeseed oil in the pan over medium heat. Sauté the onion rings for 3–5 minutes until translucent. Add garlic and frozen spinach and fry for another 2–3 minutes until the spinach has wilted. Stir in the cooking cream, let it simmer for 30–60 seconds, then add the entire mixture to the bowl with the eggs. Briefly wipe the pan with kitchen paper.
2
Heat the second tbsp of rapeseed oil strongly in the pan. Fry the potato slices in it for 5–7 minutes over high heat. Turn off the heat and pour the egg-spinach mixture evenly over the potatoes.
3
Place the pan in the preheated oven and bake the frittata for approx. 20–22 minutes at 190–200 °C until golden brown. Divide into 3 portions and serve.

Knuspr-Küche

Tipp: Servieren Sie die Frittata mit einem frischen grünen Blattsalat oder einem Klecks saurer Sahne für eine extra cremige Note.