Potato, Spinach, and Red Pepper Frittata
Kitchen economics 101: Eggs are the perfect vehicle for leftover veggies.
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.”
- 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
- 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.
- When cool enough to handle, peel and thinly slice the potatoes, and set them aside.
- 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.
- Transfer the skillet to the oven, and broil until the frittata is set and golden on top, about 3 minutes.
- To serve, scatter the remaining basil over the top, cut the frittata into wedges, and serve straight from the skillet.