Ingredients:

  • 1 lb (450g) Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 10 oz (280g) fresh spinach, washed and roughly chopped
  • 8 large eggs
  • ½ cup (120ml) milk or cream
  • ½ cup (50g) grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg (optional)

Instructions:

  1. Sauté potatoes, onion, and garlic in olive oil until potatoes are tender and lightly browned. Season with salt and pepper.
  2. Add spinach to the skillet and cook until wilted. Remove from heat and set aside.
  3. In a large mixing bowl, whisk together eggs, milk (or cream), Parmesan cheese, salt, pepper, and nutmeg (if using).
  4. Pour the egg mixture over the potato and spinach mixture in the skillet. Stir gently to distribute the ingredients evenly.
  5. Bake in a preheated oven at 375°F (190°C) until the frittata is set and lightly golden brown. About 20-25 minutes.
  6. Let the frittata cool slightly before slicing and serving.