Print

Kartoffel & Spinat Frittata

Kartoffel & Spinat Frittata First Image First Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious frittata made with potatoes and spinach, perfect for breakfast or brunch.

Ingredients

Scale
  • 4 large potatoes, peeled and diced
  • 200 grams fresh spinach
  • 6 large eggs
  • 1 medium onion, chopped
  • 100 ml milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. In a skillet, heat the olive oil over medium heat and sauté the onions until translucent.
  3. Add the diced potatoes and cook until tender.
  4. Add the spinach and cook until wilted.
  5. In a bowl, whisk the eggs and milk together, then season with salt and pepper.
  6. Pour the egg mixture over the vegetables in the skillet.
  7. Transfer the skillet to the oven and bake for about 20 minutes or until the eggs are set.
  8. Remove from oven, let cool slightly, and slice to serve.

Notes

  • This frittata can be served warm or at room temperature.
  • Feel free to add herbs like parsley or cheese for extra flavor.

Nutrition

Find it online: https://michaelskueche.de/kartoffel-spinat-frittata/