Potato, Spinach, and Red Pepper Frittata

Name: Potato, Spinach, and Red Pepper Frittata
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 lb. medium Yukon Gold potatoes; 1 ⁄ 4 cup extra-virgin olive oil; 1 small yellow onion, thinly sliced; 1 small red bell pepper, seeded and thinly sliced; 1 garlic clove, finely chopped; 2 cups baby spinach; 3 tbsp. unsalted butter, cut into cubes; Kosher salt and freshly ground black pepper; 2 tbsp. thinly sliced basil, divided; 8 large eggs, beaten

Kitchen economics 101: Eggs are the perfect vehicle for leftover veggies.

Serves
serves 8

ANDRE BARANOWSKI

By Tamasin Day-Lewis

Updated on October 20, 2021

This basil-laced frittata, adapted from a recipe by English food writer and critic Tamasin Day-Lewis, makes a satisfying breakfast or lunch. For more ways to start your morning, check out all of our breakfast recipes.

Featured in: "Picnic by the Sea."

Ingredients

1 lb. medium Yukon Gold potatoes
¹⁄₄ cup extra-virgin olive oil
1 small yellow onion, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1 garlic clove, finely chopped
2 cups baby spinach
3 tbsp. unsalted butter, cut into cubes
Kosher salt and freshly ground black pepper
2 tbsp. thinly sliced basil, divided
8 large eggs, beaten

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Instructions

Step 1

To a medium pot, add water to a depth of 1 inch. Position a steamer basket in the pot, place the potatoes inside, and bring to a boil over medium-high heat. Cover the pot and steam, adding more boiling water as needed, until the potatoes are tender when pierced with a fork, about 1 hour. Remove from heat and set aside.

Step 2

When cool enough to handle, peel and thinly slice the potatoes, and set them aside.

Step 3

Position a rack in the top third of the oven and preheat the broiler. To a large cast-iron skillet, add the oil, onion, bell pepper, and garlic, and cook over medium-high heat, stirring occasionally, until soft and beginning to brown, about 8 minutes. Stir in the spinach and cook until wilted, about 1 minute. Add the reserved potatoes, butter, salt and pepper to taste, 1 tablespoon of the basil, and the eggs, and stir to combine. Turn the heat to medium and cook until set at the edges and golden on the bottom, 8–10 minutes.