Instructions

Prepare the Potatoes and Spinach

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add the thinly sliced potatoes in a single layer. Sprinkle with salt and cook for about 5-6 minutes, flipping occasionally, until they are golden and tender. Remove from the skillet and set aside.

In the same skillet, add the chopped spinach and cook for 1-2 minutes until wilted. Remove and set aside with the potatoes.

Sauté the Onions

Add the remaining tablespoon of olive oil to the skillet and sauté the chopped onions until they’re soft and translucent, about 3 minutes. Set aside with the potatoes and spinach.

Prepare the Egg Mixture

In a mixing bowl, crack the eggs and whisk them with a pinch of salt, pepper, and nutmeg if desired. Mix in the Parmesan cheese, if using, for a richer flavor.

Combine All Ingredients

Add the cooked potatoes, spinach, and onions into the egg mixture. Stir gently to combine everything evenly.

Cook the Frittata

Pour the egg mixture back into the skillet over medium-low heat. Use a spatula to gently spread the ingredients evenly.

Cover the skillet and let the frittata cook for about 10-12 minutes, or until the edges are set and the center is slightly jiggly.

Finish Under the Broiler (Optional)

For a golden top, place the skillet under a broiler on low heat for 1-2 minutes. Watch closely to avoid overcooking.

Serve and Stand Time

Let the frittata stand in the skillet for 5 minutes to allow it to set completely. Slice and serve warm.

Variations & Substitutions

Cheese Variations: Try substituting Parmesan with Pecorino Romano or mozzarella for a different flavor.

Greens Swap: Substitute spinach with kale, arugula, or Swiss chard for a unique twist.

Egg-Free Option: For a vegan version, replace the eggs with a chickpea flour mixture. Use 1 cup chickpea flour mixed with 1 cup water, adding a pinch of turmeric and kala namak for an eggy flavor.

Low-Carb Substitute: For a lower-carb version, replace potatoes with zucchini or cauliflower florets.