Frittata with spinach, onion and potatoes
4 servings
30 minutes
Frittata with spinach, onion, and potatoes is a classic Italian dish that originated in rural kitchens where housewives used available ingredients to create hearty breakfasts. It's a fragrant omelet rich in the flavors of caramelized onions, tender spinach, and soft potatoes. Creamy eggs bind all the components together into a golden casserole with an appetizing crust. The dish is perfect for a light lunch or breakfast and pairs well with fresh vegetables, crusty bread, or a glass of white wine. It's versatile and can be served hot or cold; adding spices will give the frittata new flavor nuances. In Italy, frittata is often made for family meals as it is simple yet incredibly delicious.
1
Peel the potatoes and cut them into small cubes. Boil in salted boiling water until soft, about 8 minutes. Drain.
- Potato: 2 pieces
- Salt: to taste
2
Heat olive oil in a pan over medium heat. Add finely chopped onion and sauté until soft for 5 minutes. Add potatoes and cook, stirring, until golden brown, about 5 minutes. Add thawed and slightly squeezed spinach, season with salt and pepper.
- Olive oil: 3 tablespoons
- Red onion: 1 head
- Potato: 2 pieces
- Frozen spinach: 280 g
- Salt: to taste
- Ground black pepper: to taste
3
In a bowl, lightly beat the eggs and pour them into the pan. Fry, stirring, until the eggs are half-cooked, about 5 minutes.
- Chicken egg: 8 pieces
4
Place the pan under the grill and brown for 1-2 minutes on top. Cut into segments and serve.
