Spiced potato and spinach frittata

Sometimes, all that you want is a reassuringly creamy egg and something crisp to dip it into. This spiced potato and spinach frittata contrasts comfortingly yielding egg with golden roast potatoes, earthy spices and iron rich spinach.

Nigel Slater’s Eat is proving to be a wonderful source of inspiration. This recipe was inspired by his Potatoes with Spices and Spinach. It also draws heavily on the Goat’s cheese frittata which I made a few weeks ago.

Spiced potato and spinach frittata

Serves one or two

olive oil
a teaspoon of cumin seeds
a teaspoon of coriander seeds
a tablespoon of mustard seeds
a teaspoon of dried chilli flakes
800g potato
a teaspoon of turmeric
100g or three and a half oz spinach
three large eggs


Preheat the oven to 220°C (fan oven)/ 200°C/ 400 Fahrenheit/ Gas Mark 6. Pour a generous glug of oil into a roasting tin or deep cast iron skillet and add the cumin seeds, coriander seeds, chilli flakes and mustard seeds.

Scrub the potatoes clean, cut into large pieces and place into a deep saucepan of cold, salted water. Bring to a simmer over a medium heat and allow to gently simmer for around twenty minutes, until the potatoes begin to soften.

Once the oven reaches temperature and as the potatoes approach softness, place the spices and oil into the oven to heat up for around five minutes.

Drain the potatoes and give them a thorough shaking in their colander to slightly rough their edges. Pour the potatoes straight into the hot spiced oil, add the turmeric, two teaspoons of sea salt flakes and toss them around in the oil. Roast for around forty minutes to an hour, turning midway through, until crisp and golden.

Beat the eggs in a bowl and season generously.

Wash the spinach, place into hot pan with a little splash of oil and wilt for a minute or so. Once cooked, add the wilted spinach into the bowl with the eggs. Feel free to add in some chickpeas to make for an even more hearty meal, or to stretch the ingredients to feed another person.

Finish the spiced potato and spinach frittata by pouring the eggs and spinach over the roasted spiced potatoes and place back into the hot oven for around six minutes, or until softly set and golden on top.

Spiced potato and spinach frittata side

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