This week’s recipe comes from Good Life Eats. Here’s the recipe:
Roasted Potato and Spinach Frittata with Feta
1 pound Yukon gold potatoes
4 tablespoons olive oil
1/4 cup spring onions or ramps, chopped
3 cloves garlic, minced
6 ounces fresh spinach
1 tablespoon olive oil
1/2 cup ricotta
7 large eggs
3/4 teaspoon kosher salt
Pepper to taste
1/4 cup feta cheese, crumbled
2 tablespoons fresh chives, chopped finely
Preheat oven to 425º F. Slice the potatoes into ¼” slices and lay flat on a parchment-lined baking sheet. Brush lightly with olive oil on both sides. Bake for 10 minutes, just until they begin to brown and are cooked through.
While the potatoes are roasting, beat together ricotta, eggs and kosher salt and pepper, if desired, in a separate bowl. Set aside. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add in chopped spring onions and sauté for 2-3 minutes until tender.
Stir in minced garlic and baby spinach and continue to cook until spinach wilts, 1-2 minutes more. Lay the roasted potato slices over the spinach.
Pour egg and ricotta mixture over the potatoes and spinach. Cover and cook 8 minutes until eggs are nearly set. Remove lid and place under broiler, about 5 inches from the heat source, for 5-6 minutes or until top begins to brown evenly.
Remove from oven and immediately top with crumbled feta and chives. Slice into wedges and serve.
Thoughts on This Week’s Recipe:
Ease of preparation:
I don’t know if it was just my expectations that a frittata should be really easy, or if this particular one just took a little more time and effort, but I didn’t feel like it was something I could just throw together quickly.
This was good, but maybe not our favorite combination of ingredients for a frittata…we really like this Spanish Potato Omelet and will probably stick with it when we’re wanting a frittata dish with potatoes.
Would you make it again?
I really like this Basic Frittata Formula. I don’t know that I would make this same exact frittata again, but definitely some variation on it.
Did you omit or add anything?
Instead of spinach, I used lamb’s quarters, because that’s what I had. (In case you’re like me and have no idea what lamb’s quarters are, they’re an edible weed similar in taste to spinach or chard.) I also used goat’s cheese instead of feta…because that’s what I had. I also had some grilled vegetables leftover from the night before that I threw in. I ended up using more eggs than called for because my egg mixture didn’t come close to covering up the potatoes. We also topped ours with avocado-yum!
Would you change anything next time?
I think I would try it with the spinach, or just with the roasted vegetables, and no leafy greens. Like I mentioned earlier, I actually like this recipe for a Spanish Potato Omelet, and will probably stick with it whenever I want to use potatoes in a frittata dish.
Do you have a favorite frittata or omelet combination you would recommend?