Potato, Spinach & Red Pepper Frittata

  • 13 Oct - 19 Oct, 2018
  • Mag The Weekly
  • Cookery


• 1lb. medium waxy potatoes

• 1/4 cup olive oil

• 1 clove garlic, minced

• 1 small red bell pepper, seeded and thinly sliced

• 1 small yellow onion, thinly sliced

• Salt and freshly ground black pepper to taste

• 2 tbsp thinly sliced basil

• 8 eggs, beaten

• 2 cups baby spinach

• 3tbsp unsalted butter, cubed


Boil one-inch water in a 4-qt. saucepan fitted with a steamer insert. Cover and steam potatoes, adding more boiling water as needed, until tender, for about an hour. Let them cool then peel and thinly slice.

Heat oven broiler and heat oil in an ovenproof 12-inch non-stick skillet over medium-high heat. Cook garlic, pepper and onion until soft, for three to four minutes. Add spinach; cook until wilted, for about a minute. Stir in reserved potatoes, butter, salt and pepper. Stir in half the basil and eggs, and reduce heat to medium; cook until golden on the bottom, for eight to 10 minutes. Broil until set and golden on top, for about three minutes. Garnish with remaining basil.