Potato and Spinach Frittata with Red Onion and Turmeric Recipe

Introduction

This frittata with potatoes is a delicious and satisfying meal perfect for breakfast, brunch, or a light dinner. Packed with vibrant vegetables and seasoned with turmeric, it’s both nutritious and flavorful.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 2 1/2 tablespoons olive oil
• 3/4 teaspoon ground turmeric
• 1/2 cup diced red onions
• 2 cloves garlic
• 8 ounces fingerling potatoes
• 1 medium red pepper
• 1 scallion
• 1 cup baby spinach
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Wash and slice the fingerling potatoes into thin rounds.
2. Step 2: Heat 1 1/2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add the potatoes and cook until tender and lightly golden, about 8-10 minutes.
3. Step 3: While the potatoes cook, dice the red pepper and scallion, mince the garlic, and roughly chop the baby spinach.
4. Step 4: Add the diced red onions, red pepper, and garlic to the skillet with the potatoes. Sauté until the vegetables soften, approximately 4 minutes.
5. Step 5: In a bowl, whisk together the eggs, milk, ground turmeric, and freshly ground black pepper.
6. Step 6: Stir the scallion and baby spinach into the vegetables in the skillet until the spinach wilts.
7. Step 7: Pour the egg mixture evenly over the cooked vegetables and potatoes in the skillet. Allow it to cook undisturbed over medium heat for about 2-3 minutes until the edges start to set.
8. Step 8: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
9. Step 9: Remove from the oven and let it cool slightly before slicing and serving.

Tips & Variations

• Use a non-stick or well-seasoned cast iron skillet to prevent sticking and make serving easier.
• Swap fingerling potatoes for Yukon gold or baby red potatoes if preferred.
• Add crumbled feta or goat cheese for a tangy twist.
• For extra protein, include cooked sausage or bacon pieces in the frittata.
• Fresh herbs like parsley or chives can be sprinkled on top for added freshness.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze slices wrapped tightly in plastic wrap for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata dairy-free?

Yes, simply replace the milk with a dairy-free alternative such as almond or oat milk.

Is it necessary to bake the frittata in the oven?

Baking helps the frittata cook evenly and develop a golden top, but you can finish cooking it on the stovetop by covering the skillet and cooking on low heat until set.

Potato and Spinach Frittata with Red Onion and Turmeric Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

A delicious and hearty frittata featuring tender fingerling potatoes, vibrant red pepper, spinach, and seasoned with turmeric and garlic. This easy stovetop-to-oven recipe is perfect for breakfast, brunch, or a light dinner, combining wholesome ingredients with simple preparation for a satisfying meal.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1/4 cup milk
• 3/4 teaspoon ground turmeric
• Freshly ground black pepper to taste

Vegetables and Aromatics

• 8 ounces fingerling potatoes, diced
• 1/2 cup diced red onions
• 2 cloves garlic, minced
• 1 medium red pepper, diced
• 1 scallion, thinly sliced
• 1 cup baby spinach

Cooking Fat

• 2 1/2 tablespoons olive oil

Instructions

1. Prepare the potatoes: Heat 1 1/2 tablespoons of olive oil over medium heat in an oven-safe skillet. Add the diced fingerling potatoes and cook, stirring occasionally, until they are tender and lightly browned, about 8-10 minutes.
2. Sauté the aromatics: Add the diced red onions, minced garlic, and diced red pepper to the skillet with the potatoes. Continue to cook until the onions are translucent and the peppers are slightly softened, about 4-5 minutes.
3. Add spinach and scallions: Stir in the baby spinach and sliced scallion, cooking until the spinach wilts, about 1-2 minutes. Season with freshly ground black pepper to taste.
4. Mix eggs and seasoning: In a large bowl, whisk together the 6 eggs, 1/4 cup milk, and ground turmeric until fully combined.
5. Combine egg mixture with vegetables: Pour the egg mixture evenly over the vegetable mixture in the skillet. Cook without stirring for 4-5 minutes over medium-low heat until the edges begin to set.
6. Finish cooking the frittata: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top. Alternatively, cover the skillet and finish cooking on the stovetop over low heat if an oven is unavailable.
7. Serve: Remove from oven and let cool slightly. Slice and serve warm or at room temperature.

Notes

• Use an oven-safe skillet like cast iron for stovetop-to-oven cooking.
• Fingerling potatoes work well for texture, but Yukon Gold or red potatoes can be used as substitutes.
• Adjust the amount of turmeric to your taste; it adds warmth and color without overpowering the dish.
• The frittata can be stored in the refrigerator for up to 3 days and reheated gently.
• To keep it vegetarian, ensure that the cheese or dairy products used are vegetarian-friendly if added as an optional ingredient.

Keywords: frittata, breakfast, fingerling potatoes, spinach, red pepper, eggs, turmeric, healthy brunch