Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.
Photography Credit:Lisa Lin
Have you ever made a frittata with potatoes before?
I love to cut small fingerling potatoes into slices, and then sauté them with onions, red peppers, spinach and scallions. Pour in some eggs and you have an easy, tasty meal.
When you prepare the potatoes, slice them down their length. This shows off their shape and gives the frittata more heft. Make sure to slice them thinly to ensure that they cook evenly.
I’ve also added ground turmeric to this frittata for its unique earthy flavor and the beautiful golden color it gives the frittata. Look for turmeric in the bulk spice section of well-stocked grocery stores, which is a nice way to sample the spice without buying a whole jar.
To ensure that the turmeric flavor and color distributes evenly, add it to the pan as you’re heating the oil and let it infuse in the oil for a few seconds before cooking the rest of the recipe.
By the way, turmeric can stain clothes as well as bamboo and wooden utensils and the color fades away slowly. Wear an apron, and if you have a favorite bamboo or wooden spatula that you don’t want stained, keep it away as you cook this dish.
Frittata with Potatoes, Red Peppers, and Spinach Recipe
- 6 large eggs
- 1/4 cup (60ml) milk
- 2 1/2 tablespoon olive oil
- 3/4 teaspoon ground turmeric
- 1/2 cup diced red onions
- 2 cloves garlic, minced
- 8 ounces (225g) fingerling potatoes, thinly sliced down their length
- 1 medium red pepper, seeded and diced
- 1 scallion, thinly sliced
- 1 cup baby spinach
- Freshly ground black pepper
1 Preheat oven to 400F.
2 In a small bowl, whisk eggs and milk together. Set aside.
3 Cook the onions and garlic: Heat olive oil in a 10-inch oven-safe skillet or pan over medium heat. Add the turmeric and stir so that turmeric dissolves into the oil.
Add diced onions and cook, stirring occasionally, until they start to soften, about 2 minutes. Add minced garlic and stir for 30 seconds.
4 Cook the potatoes and other vegetables: Add the potatoes and a generous pinch of salt and cook, stirring occasionally, until some of the slices start to brown, 5 to 6 minutes.
Add the red pepper and cook until they start to soften, about 2 minutes. Add scallions and spinach leaves and cook until the leaves start to wilt, stirring occasionally.
5 Pour egg mixture into the skillet and reduce heat to medium-low. Cook until the eggs start to set on the bottom, about 2 to 3 minutes.
6 Place skillet in the oven and bake for 8 to 9 minutes, until the center is set. Remove skillet from oven with oven mitts. Let frittata cool for 5 minutes before serving. Cut into wedges and season with more salt and some ground pepper, if desired.
Frittata will keep refrigerated for 5 days. Leftovers can be eaten chilled or briefly warmed in the microwave.
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