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Potato Crusted Frittata with Spinach Sauce

Kristina Navarro

Seasonal
Breakfast
Spring

Potato Crusted Frittata with Spinach Sauce

Download the full recipe + market shopping list.

Yield: 6 servings
For the Frittata:
  • 2-3 medium waxy potatoes, about ½ lb.

  • 1 tablespoon olive oil

  • 1 tablespoon ghee

  • ½ yellow onion, diced

  • 2 cloves garlic, minced

  • ½ slice Finn’s Ranch ham, diced

  • 3 cups spinach

  • 6 duck eggs

  • Salt and pepper 

For the spinach sauce:
  • 2 cups packed spinach or kale
  • ½  cup packed fresh parsley leaves, plus more for serving
  • ½  cup packed fresh basil leaves
  • 3 tablespoons grated Parmesan or romano cheese
  • ⅓ cup olive oil
Instructions:
  1. Heat oven to 425.
  2. Using a mandoline or a very sharp knife, thinly slice potatoes ⅛ inch thick. Toss in olive oil and, starting in the center of a 12-inch cast iron skillet, arrange potato slices around the skillet. Season with salt and pepper and bake in oven for 20 minutes. 
  3. While potatoes are baking, melt ghee in a skillet and sauté onion, garlic, and ham over medium heat. When onions are translucent, add spinach and cook until wilted. Set aside.
  4. Prepare your eggs by cracking them and scrambling in a bowl until no streaks remain. 
  5. Remove potatoes from the oven and spread spinach mixture evenly over the top of the potatoes. Pour egg mixture into the skillet. 
  6. Reduce oven heat to 350 and bake skillet for 30 minutes or until eggs are completely set. 
  7. While frittata is baking, make the spinach sauce.
  8. Add the spinach, herbs, and cheese into a food processor fitted with blade attachment. Pulse until the mixture is finely chopped. With the processor running, slowly add the olive oil and continue to blend for about 1 minute, until the oil is completely green. Carefully scrape the green sauce into a bowl and set aside.
  9. Remove frittata from the oven and top with herbed green sauce. Slice and serve warm.

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