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THE COOKING NOTEBOOK · Breakfast

Spinach-potato frittata: tender potatoes and an evenly set center

Cook the potatoes before adding eggs, manage spinach moisture and use a thermometer to finish an oven-safe skillet frittata.

THE COMPLETE FREE RECIPE

Spinach & potato frittata

An oven-finished frittata with tender diced potatoes, wilted spinach and a little sharp cheddar.

50 minEstimated total time4 servingsYield
Spinach & potato frittata
Read the walkthrough

Ingredients

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

Instructions

  1. Heat the oven to 375°F (190°C). Use a 25 cm oven-safe skillet whose handle is also oven-safe. Whisk the eggs, milk, 0.0353 oz salt and pepper just until evenly combined; stir in the grated cheddar.
  2. Heat the olive oil in the skillet over medium heat. Cook the onion for 3 minutes. Add the diced potatoes, 2.82 oz water and remaining 0.0705 oz salt. Cover and cook for 10–12 minutes, stirring twice, until the potatoes are tender when pierced. Uncover and let any remaining water evaporate.
  3. Add spinach in two batches, stirring for 2–3 minutes until wilted and excess liquid has evaporated. Spread the vegetables evenly. Reduce heat to low, pour in the egg mixture and gently level the filling. Cook without stirring for 2 minutes to begin setting the edges.
  4. Transfer the skillet to the oven and bake for 12–16 minutes, until the center is set and reaches 160°F (71°C) on a food thermometer. If needed, continue baking and check again; browned edges alone do not establish doneness.
  5. Using oven mitts, transfer to a heatproof surface and rest for 5 minutes. Keep the hot handle covered with a dry oven mitt as a reminder. Cut into 4 wedges. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C); keep at 40°F (4°C) or colder for 3–4 days and reheat to 165°F (74°C).

Estimated nutrition

Per serving · 1 of 4
Calories
361 kcal
Protein
20.4 g
Total carbohydrate
24.4 g
Total fat
20.5 g
Total sugars
3.8 g

Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.

Calculation notes & sources

Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed; actual amounts left in cookware or serving dishes can reduce intake. The estimate covers the complete listed recipe only, without suggested accompaniments. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not included in this five-field panel. Naturally varying foods, brands and substitutions change the estimate.

View the ingredient calculations · Source 1

Times and nutrition are estimates. Check product labels, quantities and safe cooking. US measures are approximate; exact Metric amounts remain available.

By Recipe Pinboard · October 7, 2026 · 4 min read

This frittata is a four-portion meal built around eight eggs, diced potatoes, spinach and a modest amount of cheddar. The potatoes cook first under a lid, the spinach releases its water next, and the eggs finish in the oven. Keeping those stages separate is what allows the center to set without asking the eggs to wait while raw potatoes soften.

The recipe at a glance

Spinach & potato frittata makes 4 servings, with 50 min estimated total time. View the standalone recipe page.

Check the pan before starting the filling

Choose a 25 cm skillet that is oven-safe, including its handle, at 375°F (190°C). The pan needs enough room for the potatoes, onion and spinach while still producing a sliceable depth of egg. A much smaller pan makes a thicker frittata with a different baking time; a much larger one makes a thinner result.

Whisk the 400 g shell-free eggs with milk, pepper and 1 g salt until evenly combined, then stir in the cheddar. There is no need to beat in a large amount of foam. Use cheddar made with microbial or vegetarian rennet when a vegetarian cheese is required; a generic cheese label does not always establish its rennet source.

Make the potato dice consistently small

Scrub the potatoes and cut them into approximately 1 cm dice. Similar pieces are more important here than attractive shapes: a few large chunks can remain firm after their smaller neighbors are ready. The listed 400 g is prepared potato with the skin retained, not a peeled-potato amount.

After the onion has softened for three minutes, add the potatoes, water and remaining salt. Cover for the 10–12-minute cooking stage, stirring twice. Pierce a larger cube before moving on. If it resists, continue gently until tender; do not pour in the eggs just because the timer has sounded.

Remove excess water before the eggs enter

Uncover the tender potatoes and let any remaining cooking water evaporate. Add spinach in two batches, allowing the first to collapse before adding the second. Keep stirring for the stated 2–3 minutes until the leaves are wilted and the base no longer has a puddle of liquid.

Spinach that is dripping from washing brings in avoidable water, so dry it beforehand. Frozen spinach would require a separate thawing, squeezing and quantity adjustment and is not a direct swap for 200 g fresh leaves in this recipe. Spread the cooked vegetables evenly so each wedge contains potatoes rather than one side holding most of them.

Set the edges, then let the oven finish the center

Reduce the burner to low before adding the egg mixture. The two-minute stovetop period should only begin to set the edge; it should not create a deeply browned bottom while the center remains liquid. Move the whole skillet to the preheated oven with an oven mitt.

Begin checking within the 12–16-minute baking window. The center must be set and reach 160°F (71°C), the safe minimum for an egg dish without meat or poultry. Insert a thermometer into the center without touching the hot pan. The surface color and a firm edge are useful observations, but neither replaces that center check.

Rest, slice and keep the hot handle obvious

Rest the frittata for five minutes before cutting four wedges. The pause helps the slices hold together. Leave a dry oven mitt over the skillet handle as a visible warning, since the handle still looks like it did on the stovetop even though it is now very hot.

Refrigerate leftover wedges in shallow containers within two hours, or one hour above 90°F (32°C), at 40°F (4°C) or colder. Use within three to four days and reheat to 165°F (74°C). Reheating gently and covered helps the eggs stay tender; do not keep heating a finished wedge merely to recreate the original browned edge.

Common questions

Why are the potatoes firm after the eggs are set?

The potato stage was incomplete or the dice were too large. Check tenderness before adding spinach and eggs; the short oven finish is not a dependable way to cook raw potato chunks.

Why is water collecting in the cut frittata?

Excess potato cooking water or insufficiently wilted spinach can contribute liquid. Evaporate both before adding the eggs, then avoid overbaking beyond a safely set center.

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