Smashed Potato and Vegetable Frittata
Smashed Potato and Vegetable Frittata
Ingredients
For the Smashed Potato Base
- 4 large potatoes, such as Yukon Gold, boiled until tender with skin on
- 1 tablespoon butter, for greasing pan
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Vegetable Layer
- 5 cups fresh spinach, packed
- 1 pint cherry tomatoes, halved
- 1 cup green beans, trimmed and chopped into 1-inch pieces
For the Egg Mixture
- 8 large eggs
- 1/4 cup whole milk, or half-and-half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Topping
- 1 cup low-moisture mozzarella cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. If not already done, boil the potatoes in salted water until they are fork-tender, about 15 to 20 minutes. Drain well.
⏱️ 20 min•🌡️ 375
- 2
Generously grease a 9-inch round baking pan with the tablespoon of butter. Place the boiled potatoes evenly in the prepared pan. Using the bottom of a glass or a potato masher, firmly press and smash each potato flat to create an even, rustic crust across the bottom of the pan. Brush the smashed potatoes with the 2 tablespoons of olive oil, then season evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 10 min
- 3
Layer the fresh spinach leaves directly over the smashed potato crust. Follow with the halved cherry tomatoes, spreading them evenly. Then, scatter the chopped green beans over the tomatoes.
⏱️ 5 min
- 4
In a large bowl, whisk together the large eggs, whole milk, remaining 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until the mixture is well combined and slightly frothy. Carefully pour the egg mixture evenly over the vegetables, ensuring it fills all the gaps.
⏱️ 5 min
- 5
Sprinkle the shredded mozzarella cheese evenly over the egg and vegetables, followed by the shredded sharp cheddar cheese.
⏱️ 2 min
- 6
Transfer the baking pan to the preheated oven and bake for 25 to 30 minutes, or until the eggs are fully set in the center, the vegetables are tender, and the cheese on top is melted, bubbly, and golden brown.
⏱️ 30 min•🌡️ 375
- 7
Carefully remove the frittata from the oven. Place a large wooden cutting board or serving platter over the top of the baking pan. Using oven mitts, firmly hold the pan and board together and quickly invert the entire dish onto the board, revealing the golden, crispy smashed potato crust on top. Let it rest for a few minutes before slicing into wedges and serving warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Smashed Potato and Vegetable Frittata
Ingredients
For the Smashed Potato Base
- 4 large potatoes, such as Yukon Gold, boiled until tender with skin on
- 1 tablespoon butter, for greasing pan
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Vegetable Layer
- 5 cups fresh spinach, packed
- 1 pint cherry tomatoes, halved
- 1 cup green beans, trimmed and chopped into 1-inch pieces
For the Egg Mixture
- 8 large eggs
- 1/4 cup whole milk, or half-and-half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Topping
- 1 cup low-moisture mozzarella cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. If not already done, boil the potatoes in salted water until they are fork-tender, about 15 to 20 minutes. Drain well.
⏱️ 20 min•🌡️ 375 - 2
Generously grease a 9-inch round baking pan with the tablespoon of butter. Place the boiled potatoes evenly in the prepared pan. Using the bottom of a glass or a potato masher, firmly press and smash each potato flat to create an even, rustic crust across the bottom of the pan. Brush the smashed potatoes with the 2 tablespoons of olive oil, then season evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 10 min - 3
Layer the fresh spinach leaves directly over the smashed potato crust. Follow with the halved cherry tomatoes, spreading them evenly. Then, scatter the chopped green beans over the tomatoes.
⏱️ 5 min - 4
In a large bowl, whisk together the large eggs, whole milk, remaining 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until the mixture is well combined and slightly frothy. Carefully pour the egg mixture evenly over the vegetables, ensuring it fills all the gaps.
⏱️ 5 min - 5
Sprinkle the shredded mozzarella cheese evenly over the egg and vegetables, followed by the shredded sharp cheddar cheese.
⏱️ 2 min - 6
Transfer the baking pan to the preheated oven and bake for 25 to 30 minutes, or until the eggs are fully set in the center, the vegetables are tender, and the cheese on top is melted, bubbly, and golden brown.
⏱️ 30 min•🌡️ 375 - 7
Carefully remove the frittata from the oven. Place a large wooden cutting board or serving platter over the top of the baking pan. Using oven mitts, firmly hold the pan and board together and quickly invert the entire dish onto the board, revealing the golden, crispy smashed potato crust on top. Let it rest for a few minutes before slicing into wedges and serving warm.
⏱️ 3 min