Potato Crusted Spinach Frittata – Gluten free vegetarian frittata with spinach, crumbled goat cheese and a crispy potato crust
I love that frittatas can be made with just about anything. As long as you have some fresh eggs and a few vegetables, you can make a frittata. Add some cheese and spices to make things even tastier. This potato crusted version came to me one night when I was trying to come up with a quick dinner. My stepdaughter loves all things potato. A few weeks ago I realized we had some leftover frozen hash browns– not enough for everyone to share, but I couldn’t let them go to waste. You all know I love a good breakfast for dinner and the idea just came to me – potato crusted frittata. It was so simple and such a quick success that I had to share it here. It’s sort of like an American riff on the Spanish tortilla de patatas… and with Passover right around the corner, it could make a terrific easy mid-week meal.
Every regional cuisine has their own version of this eggy entree, from French omelets to Chinese egg foo yung to Spanish tortillas. The Italian expression “hai fatto una frittata,” which loosely translates to “you’ve made quite a mess,” is fitting given that the only required ingredients are beaten eggs, while the rest can be just about anything in your refrigerator. In Italian kitchens, cooks will sometimes set aside the leftovers from a big meal to use in a frittata the following day. It’s unclear when the frittata first started making an appearance in Italy, but given that they can be made with simple, inexpensive ingredients, it seems likely that they’ve been around for quite some time.
Note: This recipe can be made with frozen hash browns in place of shredded potatoes for the crust… which is exactly how I made it the first time. 🙂
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- 2 medium russet potatoes, 1 lb. total, peeled
- 6 eggs
- 1 tbsp water
- 3 tbsp extra virgin olive oil
- 1 1/2 cups fresh spinach, roughly chopped
- 1 cup crumbled goat or feta cheese (you can omit the cheese to make this frittata dairy free)
You will also need
- Cast iron skillet, lid to cover the top of the skillet, clean tea towel
- Preheat oven to 400 degrees F. Shred the russet potatoes to fine shreds using a hand grater or a food processor.
- Place the shreds in a bowl and cover with cold water. Let them sit for a few minutes while you prep the other ingredients.
- Beat the eggs with 1 tbsp water, salt and pepper until fluffy. I usually use around ½ tsp salt and ¼ tsp pepper (add less salt if using feta cheese, which is quite salty). Reserve the eggs.
- Place a cast iron skillet on the stove and heat over medium high. While heating, drain the shreds in a colander, then place them in the middle of a clean tea towel.
- Squeeze the shreds in the tea towel to remove excess liquid.
- When the skillet is hot, pour 3 tbsp olive oil into it. It should be hot enough that you’ll see wisps of smoke coming from the surface. Immediately spread out the shreds into the bottom of the skillet, forming an even layer of shreds along the bottom. The shreds will sizzle.
- Cover the skillet with a lid (any pot lid that covers the top will do) and reduce heat to medium. Let the potatoes cook for 2 minutes. Uncover the skillet. Spread out the chopped spinach evenly across the top of the potatoes in a single layer. Recover the skillet for 1 minute longer until the spinach is slightly wilted.
- Uncover the skillet and sprinkle evenly with the crumbled cheese.
- Re-beat the eggs, then pour evenly across the top of the cheese to cover.
- Place the skillet into the preheated oven and let it cook at 400 degrees for 10-12 minutes, or until a knife inserted in the center of the skillet comes out clean. Remove the frittata from the oven and let it cool for 5 minutes on the stovetop. Serve. The potatoes will form a golden brown crust on the bottom of each piece of frittata. Delicious!