Potato Spinach Frittata

Potato Spinach FrittataEvery once in a while, my daughter flips through a cookbook and leaves a sticky note trail of recipes she’d like Dad to cook for her. Recently, while looking at our copy of the Weight Watchers New Complete Cookbook, Abby left a paper flag on the Spanish Tortilla page.

According to About.com, the “Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain…Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes.”

This version – which I’ve redubbed the Potato Spinach Frittata – adds spinach and a nice blend of spices to give more depth to the flavor. (Following the recipe from the cook book, we used frozen spinach but I will use fresh from now on.)

We made the dish in the evening and enjoyed some for dinner, then had the rest for breakfast the next morning, topping it with sour cream and salsa. It’s definitely delicious and flexible and could be served warm or cold. You could even combine food cultures a bit and put it between a couple slices of focaccia to make an incredible panini.

Abby definitely picked a winner with this recipe which has greatly increased her culinary clout in our household. (Let’s not talk about the great smoothie confusion of 2014…)

Now, I beg your pardon as I go attend to the other half dozen sticky notes she’s left for me…

Potato Spinach Frittata
Recipe Type: Entree
Cuisine: Spanish, Vegetarian, Brunch
Author: Weight Watchers/Bald Food Dude
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 6
This delicious frittata is based on a Weight Watchers recipe for Spanish Tortilla. It’s a great remix of ingredients and the perfect entree for breakfast of brunch.
  • 2 teaspoons olive oil
  • 2 yellow onions, finely chopped
  • 2 garlic cloves, minced
  • 4-5 medium potatoes, diced
  • 1 box frozen spinach (thawed and squeezed dry) or 2 cups of fresh spinach
  • 4 eggs, beaten
  • 2 Tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  1. In a large skillet (we used cast iron), heat the oil. Sauté the potatoes and onion until golden, about 7 minutes.
  2. Add the garlic and cook about 1 minute more.
  3. Stir in the spinach, egg, parsley, salt, pepper, thyme, and nutmeg.
  4. Reduce the heat and cook, covered, until set and browned on the bottom, about 10-15 minutes.
  5. Loosen the edges with a knife and invert onto a warm platter or serve directly from the skillet.

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