Recipes › Spinach › Spinach, Potato and Cheddar Frittata
Spinach, Potato and Cheddar Frittata
A proper, thick-set frittata built around tender waxy potatoes, wilted garden spinach and sharp Cheddar, finished under the grill until golden and puffed at the edges. It is the kind of dish that works for a leisurely weekend breakfast, a packed lunch sliced cold, or a fast midweek dinner with a simple green salad alongside.
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Ingredients
- 400 g waxy potatoes, scrubbed, cut into 1.5cm cubesCharlotte or new potatoes work well
- 300 g fresh spinach, washed, tough stalks removed
- 8 large eggs
- 60 ml whole milk
- 100 g mature Cheddar, coarsely grated
- 3 tbsp olive oil
- 4 spring onions, finely sliced
- 2 cloves garlic, finely chopped
- 1 tsp fine sea salt
- 1 pinch black pepper, freshly ground
- 1 tsp Dijon mustard
Contains: eggs, milk, mustard.
Method
- Bring a medium saucepan of well-salted water to the boil. Add the potato cubes and cook for 8–9 minutes until just tender when pierced with a knife — you want them cooked through but holding their shape, not falling apart. Drain and leave to steam dry in the colander for a couple of minutes.About 12 min
- While the potatoes cook, crack the eggs into a large bowl and add the milk, Dijon mustard, half the grated Cheddar, the salt and a good grind of black pepper. Beat well with a fork until fully combined and slightly frothy.About 3 min
- Heat the olive oil in a 24cm ovenproof frying pan over a medium heat. Add the spring onions and cook for 2 minutes until softened. Add the garlic and cook for 1 minute more. Add the spinach in two batches, turning it with tongs until completely wilted, about 3 minutes total. Press the spinach gently with a spoon to squeeze out excess liquid, but do not bother with the full tea towel treatment here — a little moisture is fine in a frittata.About 6 min
- Add the drained potatoes to the pan and spread everything into a roughly even layer. Turn the heat down to low-medium. Pour the egg mixture over the top, giving the pan a gentle shake to help it settle into the gaps. Scatter the remaining Cheddar evenly over the surface.About 2 min
- Cook over a low-medium heat for 10–12 minutes, without stirring, until the edges and base are set but the centre still has a slight wobble when you shake the pan. Preheat your grill to its highest setting during this time.About 12 min
- Transfer the pan to the grill, positioning it about 10cm from the element. Grill for 3–4 minutes until the top is golden and fully set with no wobble in the centre. Leave to cool in the pan for 5 minutes — it will firm up further and be much easier to slice cleanly. Slide onto a board and cut into wedges to serve.About 5 min
Tips
- Use a pan with a heatproof handle — if yours has a plastic handle, wrap it tightly in two layers of foil before putting it under the grill.
- Do not rush the stovetop stage. If the heat is too high, the base will burn before the centre sets. A low, patient cook on the hob means you only need a couple of minutes under the grill at the end.
- A frittata eaten warm, not hot, is at its best. Give it that 5-minute rest and the texture transforms from slightly custardy to properly sliceable.
Ring the changes
- Swap the Cheddar for crumbled feta and add 50g of sun-dried tomatoes for a more Mediterranean flavour.
- Crisp up 100g of smoked bacon lardons in the pan before the spring onions if you want to make it more substantial and do not need it to be vegetarian.
Keeping it
Store cooled leftovers wrapped in the fridge for up to 3 days. Eat cold or reheat individual slices in a dry frying pan over a low heat for 3–4 minutes. Does not freeze well.
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