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Spinat & Tomate Frittata | Bake to the roots

Spinach & Tomato Frittata

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  • Author: Bake to the roots
  • Prep Time: 00:25
  • Cook Time: 00:10
  • Total Time: 00:35
  • Yield: 1
  • Category: Lunch
  • Cuisine: Italian


Delicious lunch or snack served warm or cold – a big frittata with spinach and tomato.


14 oz. (400g) potatoes
7 oz. (200g) fresh spinach leaves
1 large tomato
1 small red onion
1 garlic clove
5 medium eggs
7 oz. (200g) sour cream
2 oz. (60g) Emmentaler, grated
some fresh thyme
some tabasco sauce
salt, pepper
some oil for frying


1. Peel the potatoes and cut into small dices. Wash and dry the spinach leaves, chop if too big. Wash and dry the tomato, then cut in half and remove the watery insides – cut into small dices. Peel and dice the onion and garlic finely. Set all aside and preheat the oven to 350°F (180°C).
2. Add some oil to an (oven-safe) frying pan and heat up. Add the diced potatoes and fry about 8-10 minutes until nicely browned from all sides. Take out of the pan and set aside.
3. Add some more oil to the pan if needed, then add the diced onions and garlic and fry until glossy. Add the spinach and diced tomatoes and mix to combine. Cook until the spinach “collapses” and its volume reduces. Add the fried potato dices back to the pan and mix everything.
4. Mix the eggs with sour cream and the grated cheese in a bowl, add some fresh thyme leaves to your liking and season with tabasco sauce, salt, and pepper. Pour that mixture over the potato mix in the pan and mix to combine. Allow the mixture to thicken/curdle a bit, then place in the upper third of the preheated oven and bake for 8-10 minutes – the egg mixture should be firm and ideally the top got some color. Take out of the oven and let cool down a bit. Serve warm with a small side salad. You can also let the frittata cool down completely and cut into pieces and serve as some sort of tapas.


Enjoy baking!