A frittata is a simple yet delicious dish that tastes just as good for breakfast as it does for lunch or dinner. You can prepare it in many tasty variations. One of our favorite versions is the Potato Frittata with Mushrooms. It's quick to prepare and packed with flavor.
Easy Recipe for Potato Frittata with Mushrooms
A frittata is an Italian dish made with eggs and cooked in a skillet. It's similar to an omelet or quiche, but without the crust. The frittata can be varied in countless ways. You can refine it with seasonal vegetables, different types of cheese, ham, bacon, or even fish. This makes it a flexible dish that's also great for using up leftovers.
Today, we're giving the classic egg dish a twist and preparing the frittata with potatoes. This makes it even more substantial and adds a great texture and flavor component.
Start by washing the potatoes and cutting them into pieces. Then heat them in a pan with oil and season to taste. Next, take an oven-safe skillet and sauté the mushrooms in it. Add garlic, potatoes, and spinach. Finally, pour the cream-whisked eggs over the pan and mix all ingredients together. After 25 minutes in the oven, you can already enjoy the potato frittata with mushrooms.
If, unexpectedly, some of the egg dish is left over, you can also eat it cold or at room temperature. It simply always tastes fantastic.
Frittatas are incredibly versatile. We also love this quick Spinach Frittata with Feta and Tomatoes as well as the Swiss Chard and Feta Frittata. In summer, we enjoy the simple Zucchini Frittata.
Potato Frittata with Mushrooms
Cooking Utensils
1 oven-safe skillet
Ingredients
1 lb (450g) small potatoes
3 tbsp canola oil
Salt and pepper
2 cups (50g) baby spinach
3.5 oz (100g) mushrooms
1 garlic clove
1 tbsp (15g) butter
6 large eggs
1/2 cup (100g) heavy cream (alternatively, plant-based cooking cream)
Instructions
Wash the potatoes, pat them dry, and cut them into pieces.
Fry them in a pan with oil for 15 minutes. Turn them occasionally and season with salt and pepper.
Meanwhile, wash the spinach and shake it dry.
Clean the mushrooms and slice or chop them.
Peel the garlic and finely chop it.
Heat the butter in an oven-safe skillet and sauté the mushrooms for a few minutes. Salt and pepper them.
Then add the garlic, potatoes, and spinach. Fry everything for another 2 minutes.
Whisk the eggs with the cream and pour the mixture into the pan. Mix everything well.
Bake the potato frittata with mushrooms in a preheated oven at 400°F (200°C) for 25 minutes.
Enjoy this delightful taste of Mediterranean cuisine, adapted for your American kitchen!
