Potato, Spinach and Feta Frittata

A baked frittata layers tender potato with spinach, feta and a touch of nutmeg.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 28 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out 20 cm ovenproof frying pan, mixing bowl, oven. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: cooked potatoes, sliced: 500 g (1 lb 2 oz); eggs, beaten: 8 large (8 large); baby spinach: 150 g (5 oz); feta, crumbled: 150 g (5 oz); olive oil: 15 ml (1 tbsp); ground nutmeg: 1 g (¼ tsp); fresh dill, chopped: 10 g (⅓ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• cooked potatoes, sliced — 500 g / 1 lb 2 oz
• eggs, beaten — 8 large / 8 large
• baby spinach — 150 g / 5 oz
• feta, crumbled — 150 g / 5 oz
• olive oil — 15 ml / 1 tbsp
• ground nutmeg — 1 g / ¼ tsp
• fresh dill, chopped — 10 g / ⅓ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Heat the oven to 190°C/375°F. Wilt baby spinach in olive oil in an ovenproof frying pan for 2 minutes, then spread it evenly.

Step 2

Arrange sliced cooked potatoes over the spinach. Beat eggs with ground nutmeg and half the fresh dill, then pour over the potatoes.

Step 3

Scatter feta over the egg mixture and bake for 22 to 25 minutes until puffed and firm in the middle.

Step 4

Rest for 5 minutes, scatter with remaining dill, and slice. The centre must be set, without liquid egg.

Cooking and safety check

Bake until the egg is set throughout with no liquid centre. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use goat's cheese in place of feta; it is still a milk allergen. Use kale instead of spinach, cooking it until tender first. Use parsley if dill is unavailable.

• Use goat's cheese in place of feta; it is still a milk allergen.
• Use kale instead of spinach, cooking it until tender first.
• Use parsley if dill is unavailable.

Allergen notes

This recipe contains or may contain milk, egg. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Squeeze any excess moisture from wilted spinach before adding egg.
• Do not stack potato slices too thickly or the frittata will cook unevenly.
• Rest before slicing to keep the wedges neat.

Leftovers and storage

Refrigerate within two hours and use within two days. Reheat covered wedges until hot throughout or serve chilled only if they have been continuously refrigerated.

Serving ideas

These sides and finishes suit potato, spinach and feta frittata without changing the recipe itself.

• Serve with beetroot salad.
• Add toasted walnuts.
• Pair with tomato relish.

Frequently asked questions

Can I use frozen spinach?

Yes; thaw and squeeze it very dry before cooking.

How do I know it is done?

The centre should feel springy and a knife should emerge without wet egg.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.

How this route differs from the closely related record

This one-pot recipe uses the recorded eggs-and-potatoes ingredient route. Compare the linked record only when its named food state, ingredient role, or recipe ingredient and method matches the decision in front of you.