Potato, Spinach, and Red Pepper Frittata

This basil-laced potato and vegetable frittata, adapted from a recipe by author Tamasin Day-Lewis, makes a satisfying lunch. This recipe first appeared in our May 2014 issue with the story Picnic by the Sea.

Potato, Spinach, and Red Pepper Frittata Potato, Spinach, and Red Pepper Frittata
This basil-laced potato and vegetable frittata, adapted from a recipe by author Tamasin Day-Lewis, makes a satisfying lunch.
Yield: serves 8

Ingredients

  • 1 lb. medium waxy potatoes
  • 14 cup olive oil
  • 1 clove garlic, minced
  • 1 small red bell pepper, seeded, and thinly sliced
  • 1 small yellow onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. thinly sliced basil
  • 8 eggs, beaten
  • 2 cups baby spinach
  • 3 tbsp. unsalted butter, cubed

Instructions

  1. Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert. Steam potatoes, covered, adding more boiling water as needed, until tender, 1 hour. Let cool, then peel and thinly slice.
  2. Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook garlic, pepper, and onion until soft, 3–4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in reserved potatoes, the butter, salt, and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.