If you love eggs as much as I do, you are going to love today’s recipe. This garlic and roasted potato frittata is absolutely delicious. You’ll see it’s easy to make and it’s an ideal dish for any occasion, though it’s especially handy for solving a dinner.
The frittata is a kind of omelette typical of Italian cuisine. And just like our traditional tortilla, it accepts endless ingredients to suit whoever cooks it. On this occasion, we’ll make it with roasted potato, spinach and garlic.
So the garlic flavor doesn’t dominate the frittata, I show you two ways to prepare it: confited on the stove or roasted in the oven at the same time as the potato. You can do it however you prefer, or try both ways so you’ll have two versions of the frittata without changing the ingredients.
Let’s get to the recipe!
Le Creuset skillet and Le Creuset mini ceramic cocottes
Ingredients
- 3 whole heads of garlic
- Olive oil*
- 500 g new potatoes
- 200 g baby spinach
- 6 eggs, lightly beaten
- A pinch of salt
*We’ll use the olive oil to confit or roast the garlic. The amount you’ll need will vary depending on how you make them:
- If you’re going to roast them, about 2–3 tablespoons will be enough. You can add a bit more to preserve those you don’t use in this recipe. Here you have plenty of ideas for how to use both the garlic and the oil.
- If you’re going to confit them, you’ll need more oil. Ideally confit them in a small saucepan, covering the garlic cloves with the amount of oil necessary.
Preparation
As I mentioned in the introduction, you can make this frittata with confited garlic or with roasted garlic. Both are delicious; I leave the method for both so you can choose. Personally I like to do it with roasted garlic, because while the garlic roasts I roast the potatoes on another tray, getting double use out of the oven time.
If we’re going to confit the garlic:
- To confit the garlic, separate the 3 heads of garlic into individual cloves, leaving them unpeeled, and place them in a small saucepan.
- Cover them with olive oil and cook over low heat for 30 to 40 minutes. The oil should not boil at any time. You can monitor the temperature with a kitchen thermometer, keeping it around 80 °C.
- When the garlic is done, let the oil cool.
- Peel 10 cloves of garlic and set them aside for the frittata.
- Pour the remaining oil with the leftover garlic into an airtight container (the Luigi Bormioli ones are ideal for preserving them) and store in the fridge for when you want to use them.
If we’re going to roast the garlic:
- Preheat the oven to 185 °C.
- Place the heads of garlic and the washed potatoes cut into quarters, unpeeled, in the Le Creuset Skillet. Drizzle with a splash of oil (about 3 or 4 tablespoons) and toss the potatoes and garlic heads a little so they’re completely coated in oil.
- After 25 minutes, remove the heads of garlic and set aside.
- Increase the oven temperature to 200 ºC and allow the potatoes to finish roasting for about 5 more minutes or until you see them golden.
- When the garlic has cooled, peel 10 cloves and leave the rest in an airtight container, covering them with oil. Store in the fridge for when you want to use them.
Frittata preparation:
- If you’ve confited the garlic, you’ll need to roast the potatoes as indicated above.
- Once the potatoes are golden, take the skillet out of the oven without turning the oven off.
- Stir the potatoes well to release any stuck pieces from the bottom of the skillet.
- Place the skillet on the stove over medium heat (use an oven mitt to hold the handle — it will be very hot), and add the spinach, stirring until it wilts.
- Scatter the roasted or confited garlic cloves on top.
- Add the beaten egg with a pinch of salt, pouring it evenly over the skillet and gently stirring to coat the spinach and potatoes. Cook over medium heat for a couple of minutes.
- Put the skillet in the oven, and leave it until the frittata just sets.
- Serve the frittata in generous portions and accompany it with a salad or a good slice of homemade bread.
Notes
- If you like, you can add cheese to the mixture (semi-cured sheep cheese, grated four-cheese blend, mozzarella, goat cheese...). Mix it with the egg before transferring to the skillet.
- You can make a frittata with whatever ingredients you prefer or have in the fridge, tailored to each occasion.
- A good way to make it always different is to use seasonal ingredients.
- You can also make it with leftover pasta or sauce from a meal, like spaghetti carbonara or a bit of Bolognese. And grate it in the oven with a little cheese!
