Potato, Spinach, Bell Pepper, Leek and Basil Frittata

Potato, Spinach, Bell Pepper, Leek and Basil Frittata


  • 1 lb. medium waxy potatoes
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • 1 small bell pepper, seeded, and thinly sliced
  • 1 small leek, thinly sliced
  • 2 cups baby spinach
  • 3 tbsp. unsalted butter, cubed
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. thinly sliced basil
  • 8 eggs, beaten


Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert. Steam potatoes, covered, adding more boiling water as needed, until tender, 1 hour. Let cool, then peel and thinly slice. Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook garlic, pepper, and onion until soft, 3–4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in reserved potatoes, the butter, salt, and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.

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