When you’re craving something hearty, healthy, and packed with flavor, a Potato and Spinach Frittata is the perfect answer. This recipe brings together golden sautéed potatoes, vibrant spinach, and fluffy eggs into a dish that’s easy to make and perfect for any time of day. Whether you’re preparing a weekend brunch or a quick weeknight dinner, this frittata delivers comfort and nutrition in one pan. In the sections below, we’ll walk through the inspiration behind this dish, tips for preparation, and delicious pairing ideas to make your meal unforgettable.
Potato and Spinach Frittata
Table of Contents
The Story & Intro – Why I Love This Potato and Spinach Frittata
Comfort food with a green twist
Growing up, weekends in our home always meant one thing: something sizzling in the skillet by late morning. My mom had a way of turning whatever was in the fridge into something that smelled like home. One of her go-to recipes was a rustic frittata filled with diced potatoes and whatever greens were on hand—usually spinach or kale. This Potato and Spinach Frittata quickly became my personal favorite. It had just the right amount of creamy eggs, tender potatoes, and a pop of freshness from the spinach. Over the years, I’ve added a few of my own touches—like a splash of milk for fluffiness and optional Parmesan for a savory finish.
This recipe really shines when you’re low on time but still want to make something wholesome. And the best part? You only need one pan. It’s a great alternative to traditional baked breakfasts and is endlessly customizable. I also love how it pairs well with bright, crisp sides like a honey lime basil peach fruit salad or a healthy strawberry protein snack for a well-rounded brunch spread.
Nourishing, affordable, and perfect for sharing
What makes this frittata special isn’t just the flavor—it’s the feeling it brings. It reminds me of slow Sunday mornings, the smell of garlic in the air, and the joy of slicing into something warm with a crispy golden edge. It’s also an affordable meal that stretches well, especially if you’re cooking for a small group. Whether you’re pairing it with a Mediterranean chicken pasta salad for a fuller meal or serving it as-is, you’ll get something that feels indulgent but is grounded in everyday ingredients.
How to Make the Best Potato and Spinach Frittata
Choose the right potatoes and prep like a pro
The type of potato you use can change the entire texture of your frittata. I prefer waxy potatoes like Yukon Golds or red potatoes—they hold their shape during cooking and offer a creamy bite. Peel and dice them into small cubes so they cook faster and distribute evenly in every slice. Before adding them to the pan, sauté them until golden and fork-tender. This builds a rich base of flavor that sets your frittata apart.
Don’t skip the onion and garlic. These aromatics add depth and create the savory foundation that complements the earthy spinach. Cook them low and slow in olive oil until they’re soft and fragrant. When it’s time for the eggs, beat them well with a splash of milk (or plant-based milk) to get that signature fluffy texture.
As your frittata cooks on the stovetop, make sure to stir gently to keep the eggs from setting too fast. Once the bottom firms up, transfer the pan to the oven (if it’s oven-safe) or cover with a lid to finish cooking evenly. For a crisp top, a quick broil adds a beautiful golden finish.
This frittata makes an excellent pair with a loaded red potato salad or a crisp cucumber tomato salad for a contrast of textures and temperatures on the plate.
Customize it to suit your cravings
The beauty of a frittata is how flexible it is. No spinach? Swap in kale, arugula, or even zucchini ribbons. Want it dairy-free? Use almond or oat milk and skip the cheese—or try a plant-based grated alternative. Looking for more protein? Add crumbled turkey sausage or cooked bacon before the eggs go in. For a spicier version, throw in a pinch of crushed red pepper or diced jalapeños.
Cheese adds another dimension. Parmesan gives a salty, umami-rich boost, but shredded mozzarella, cheddar, or goat cheese work just as well. Sprinkle it on top before baking or mix some into the egg mixture for added creaminess. For an even heartier twist, toss in roasted bell peppers or mushrooms—just be sure to sauté them first so they don’t release too much moisture.
Serving Ideas and Smart Storage Tips
What to serve with Potato and Spinach Frittata
One of the best parts about a frittata is how well it plays with others. Whether you’re hosting a brunch or just cooking a cozy dinner, there are plenty of ways to round out your plate. For a light and bright contrast, try serving it alongside a fresh honey lime basil peach fruit salad or a crisp cucumber tomato salad—both offer juicy freshness that complements the richness of the eggs and potatoes.
If you’re leaning into a more comforting meal, consider pairing your frittata with a warm slice of crusty bread or a toasted English muffin. A dollop of sour cream or Greek yogurt on top also adds a creamy, tangy finish. Hosting brunch? Set out a platter of breakfast enchiladas or some easy frittata recipe variations for a breakfast spread that’ll impress everyone at the table.
For something more filling, a side of ultimate potato salad or even a sweet treat like lemon blueberry bread can turn this frittata into a full meal worth sharing.
How to store and reheat leftovers the right way
This frittata is just as delicious the next day—making it ideal for meal prep. Once it cools, slice it into portions and store in an airtight container in the fridge. It’ll keep well for up to 4 days. If you’re meal prepping lunches or snacks, wrap individual slices in parchment paper for grab-and-go ease.
To reheat, use the oven or a skillet on low heat to warm slices evenly without drying them out. A microwave works in a pinch, but the texture is best when gently reheated. You can also freeze the frittata for up to 2 months. Just wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Make It Routine or Scale for Guests
Add this to your weekly rotation
Once you try this Potato and Spinach Frittata, you’ll see how easily it fits into a busy schedule. It’s a total time-saver, using basic pantry and fridge staples. In fact, it’s one of my go-to recipes when I’m staring into the fridge wondering what to make. Just chop, sauté, whisk, and pour—it all comes together in under 30 minutes.
For busy weeks, prep the ingredients ahead of time. Dice and par-cook the potatoes, chop your spinach, and keep your whisked egg mixture ready in the fridge. Then just combine and cook when you’re ready. You can even portion it into muffin tins for single-serve egg bites that are easy to grab in the morning. Want to mix it up a bit? Swap in seasonal veggies or leftover proteins like shredded chicken or sautéed mushrooms.
Pair it with a big creamy pasta salad for a super satisfying lunch, or serve it warm with crispy baked salmon for a healthy dinner that still feels indulgent.
Entertain with ease: brunches, potlucks, and more
If you’re hosting, frittatas are a dream. They’re just as good warm or at room temperature, making them perfect for buffets or potlucks. To scale the recipe, simply double or triple the ingredients and bake in a larger oven-safe skillet or casserole dish. You’ll want to increase the cook time slightly and keep an eye on doneness—look for a puffed center and set edges.
Top your frittata with fresh herbs or a light sprinkle of cheese for a bit of flair. Slice into wedges and serve on a brunch board next to some cherry muffins or a bowl of fruit salad for a visually gorgeous and tasty spread.
Print
Potato and Spinach Frittata: A Simple & Delicious Brunch Favorite
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This one-pan Potato and Spinach Frittata is an easy, wholesome brunch or dinner featuring fluffy eggs, tender potatoes, and vibrant spinach.
Ingredients
2 medium potatoes, peeled and diced
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
4 large eggs
1 cup fresh spinach, chopped
½ cup milk (or plant-based milk)
Salt and pepper, to taste
¼ cup grated Parmesan cheese (optional)
Fresh herbs for garnish (optional)
Instructions
1. Heat olive oil in a skillet over medium heat. Add diced potatoes and cook until golden and tender.
2. Add chopped onions and cook until soft. Stir in garlic and cook for another minute.
3. In a bowl, whisk together eggs, milk, salt, and pepper. Stir in chopped spinach.
4. Pour egg mixture over the cooked vegetables in the skillet.
5. Cook on medium-low until edges begin to set, then cover or transfer to oven to finish.
6. Top with Parmesan if using, and cook until center is set.
7. Let cool slightly, slice, garnish with fresh herbs, and serve.
Notes
Use red or Yukon Gold potatoes for best texture.
You can swap spinach for kale or arugula.
To make it dairy-free, use oat milk and skip the cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 185mg
Frequently Asked Questions (FAQs)
Can I make Potato and Spinach Frittata ahead of time?
Yes, you can make it up to 4 days in advance. Just refrigerate in an airtight container and reheat gently in the oven or on the stovetop.
What’s the best potato for frittata?
Waxy potatoes like Yukon Gold or red potatoes work best. They hold their shape and have a creamy texture that pairs well with eggs.
Can I use frozen spinach?
Absolutely. Just thaw and squeeze out excess water before adding it to the egg mixture to avoid sogginess.
Is this recipe suitable for vegetarians?
Yes, as long as you skip meat-based add-ins, this Potato and Spinach Frittata is fully vegetarian. You can also use plant-based milk and cheese substitutes.
Conclusion
This Potato and Spinach Frittata isn’t just a dish—it’s a feel-good favorite that turns everyday ingredients into something special. It’s the kind of recipe that welcomes personal touches and can flex with your schedule, your fridge, or your crowd. From slow weekend brunches to quick weekday dinners, this one-pan wonder has a way of becoming a staple in the kitchen.
You don’t need fancy ingredients or complicated techniques to create something that’s both comforting and nourishing. And when paired with sides like a loaded potato salad or a refreshing cucumber tomato salad, it becomes a complete meal that’s as satisfying as it is simple.
Give it a try and let it become your go-to, just like it is in my kitchen.
