Spinach, Potato and Cheddar Frittata

By Jahel

Ingredients

• FOR THE FRITTATA
• 1/4 pound unpeeled red new potatoes, cut into 1/3-inch chunks
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, minced
• 4 ounces spinach, washed and dried
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 6 large eggs
• 1/4 cup milk or heavy cream
• 2 ounces cheddar cheese, grated
• FOR THE MARINARA SAUCE
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, peeled
• 1 yellow onion, chopped
• 1 tablespoon tomato paste
• One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
• Pinch of sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground pepper

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

FOR THE FRITTATA

Steam the potatoes until barely tender, about 5 minutes; set aside.

Preheat the oven to 400 degrees. In an 8-inch nonstick or cast iron skillet, heat 1 and one-half tablespoons of the oil over high heat. Add the potatoes and saute until browned and crisp, about 7 minutes. Add the onion and spinach, season with the salt and pepper and cook until wilted and tender, about 3 minutes.

Add 1 tablespoon of the oil. Beat the eggs with the milk or heavy cream until smooth. Season with salt and pepper and pour the mixture into the skillet. Reduce the heat to low and cook until the edges just begin to set. Lift the sides of the frittata with a rubber spatula, tilting the pan to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is barely runny, about 7 minutes.

Transfer the frittata to the top shelf of the oven and bake until the top is just set, about 5 minutes. Carefully invert the frittata onto a flat plate and let cool slightly. Cut into wedges and serve warm or at room temperature.

FOR THE MARINARA SAUCE

In a large saucepan, heat the oil. Add the garlic and onions and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.

Add the tomato paste and cook, stirring, for 1 minute.

Add the canned tomatoes with their juices.

Stir in the sugar, dried oregano and basil, season with salt and pepper and bring to a boil.

Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the garlic before serving.