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Potato and Spinach Frittata

November 14, 2014
by Cornelia Emlen
Serves: 8
Great for breakfast, lunch or dinner, this hearty meal is extremely versatile. Toss in leftover meat and tomatoes for an entirely different and equally flavorful version.
  • 1 pound gold potatoes
  • 1 large shallot and/or small onion
  • 1 large handful of spinach or other greens, ripped into pieces
  • 5 eggs
  • ¼ - ½ cup grated cheese of choice (cheddar or Alpha Tolman)
  • salt and pepper, to taste
Farmers To You Ingredients:
  1. Bring a small soup pot full of water to a boil.
  2. Peel potatoes and cut into chunks. Add potatoes to boiling water along with a teaspoon of salt. Cook, over medium heat, until tender, approximately 10 minutes, depending on size of potato pieces.
  3. Remove from heat and drain potatoes.
  4. Preheat oven to 375 degrees.
  5. Peel shallot and/or onion. Spice into thin strips.
  6. Grate cheese.
  7. Wash and rip greens.
  8. In a cast iron fry pan or non-stick skillet, warm a generous splooch of oil, over medium heat. When hot, add shallot and/or onion. Cook slowly, using a spatula to continually turn the shallots and/or onions. After a few minutes, add potato chunks. Sprinkle with salt and pepper. Continue to cook slowly, turning occasionally, allowing onions and potato to brown.
  9. Toss in greens and allow to wilt.
  10. Beat eggs and pour over potato mixture. Stir in grated cheese. Cook for a few minutes, until the bottom is set, then put in oven for approximately 10 minutes then set on broil to brown the top and cook for a few more minutes.
  11. Remove from oven. Cut into wedges and serve either hot or at room temperature.