Chef Yollly
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Potato Frittata with Spinach
Quick Meals · 20 min
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9
steps
12
ingredients
0
likes
Potato Frittata with Spinach
Quick Meals · 20 min
0 likes
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
A thin golden frittata with crispy potato sticks, tender eggs, spinach, and Parmesan. The potatoes are first browned in the pan, preserving a distinct texture, while juicy cherry tomatoes add freshness and a bright accent. A simple and hearty breakfast with an appetizing golden crust.
Kitchenware
Frying Pan
Scales
Stove
Ingredients
12 ingredients
Servings
1
405 kcal
Calories
22 g
Protein
20 g
Fat
36 g
Carbs
potatoes
150 g
77 kcal · 2g protein · 0.1g fat · 17g carbs · per 100g
fine salt
0.8 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
granulated garlic
0.3 g
331 kcal · 16.6g protein · 0.7g fat · 72.7g carbs · per 100g
black pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
olive oil
5 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
baby spinach
30 g
23 kcal · 2.9g protein · 0.4g fat · 3.6g carbs · per 100g
eggs
2 pc
155 kcal · 12.6g protein · 10.6g fat · 1.1g carbs · per 100g
fine salt
0.7 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
grated parmesan cheese
10 g
431 kcal · 38g protein · 29g fat · 4g carbs · per 100g
grated parmesan cheese
5 g
431 kcal · 38g protein · 29g fat · 4g carbs · per 100g
cherry tomatoes
50 g
63 kcal · 1.1g protein · 0.2g fat · 16g carbs · per 100g
parsley
5 leaves
36 kcal · 3g protein · 0.8g fat · 6.3g carbs · per 100g
Instructions
9 steps
Step 1
1 ingredient
Peel the potatoes and cut them into very thin short sticks about 2–3 mm thick. Rinse with cold water to remove excess starch and dry very well with a paper towel.
potatoes
Step 2
4 ingredients
Heat a non-stick pan about 20 cm in diameter with olive oil. Spread the potatoes in an even, not too thick layer, add 0.8 g of fine salt, granulated garlic, and a little black pepper.
fine salt
granulated garlic
black pepper
olive oil
Step 3
Fry the potatoes over medium heat for about 7–9 minutes, occasionally turning the sticks gently. They should become soft inside and browned in places, but not turn into a solid potato crust.
Step 4
1 ingredient
Add the spinach and mix with the potatoes. Cook for about 30 seconds, just until the leaves reduce in volume slightly.
baby spinach
Step 5
4 ingredients
Crack the eggs into a bowl. Add 0.7 g fine salt, a little black pepper, and 10 g finely grated Parmesan. Lightly beat with a fork until smooth.
eggs
fine salt
black pepper
grated Parmesan cheese
Step 6
Evenly distribute the potato and spinach mixture in the pan and pour in the egg mixture. Use a spatula to gently move the potato sticks apart in several places so the egg can flow between them.
Step 7
Reduce the heat to low, cover the pan with a lid, and cook for about 4–5 minutes until the egg is almost set. The frittata should remain tender, so avoid overcooking.
Step 8
1 ingredient
Sprinkle the remaining 5 g Parmesan on top, cover again, and warm for another 30–60 seconds to soften the cheese slightly.
grated Parmesan cheese
Step 9
3 ingredients
Carefully transfer the frittata to a plate. Arrange halved fresh cherry tomatoes on top, add a few parsley leaves, and a bit of freshly ground black pepper.
cherry tomatoes
parsley
black pepper
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