2020-08-13 / test@t

Frittata with potatoes, bacon and spinach

Frittata is an Italian omelet prepared with all kinds of fillings: vegetables, meat, fish. Italians traditionally add hard cheese and leeks to frittata. In this adaptation of the frittata, we replaced the leek with spinach.

Frittata with potatoes, bacon and spinach
  • 6 large eggs
  • 120 g grated hard cheese (preferably gruyere)
  • 4 slices of fatty bacon
  • 50 ml cream, 30-38% fat
  • 2 medium potatoes
  • 1 small bunch of spinach
  • 2-3 cloves of garlic
  • 2 sprigs of thyme
  • salt


Step 1
Preheat oven to 200 ° C. Peel the potatoes and cut into small slices. Chop the bacon, melt the fat from the bacon in a frying pan with a heat-resistant handle, fry the potatoes in it until tender, salt.
Step 2
Chop the garlic finely, remove the thyme leaves from the stems, add the garlic and thyme to the potatoes, along with the spinach.
Step 3
Whisk eggs, cream and salt until smooth. Fill the vegetables in a skillet with cheese and cover with the egg mixture. Let the mixture grab from the bottom and place the pan in the oven until the eggs are fully cooked, for 10-15 minutes.
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