If you love eggs as much as I do, you are going to love today's recipe. This roasted potato and garlic frittata is absolutely delicious. You will see that it is not difficult to prepare and it is an ideal dish for any occasion, although it is especially desirable to fix a dinner.

The frittata is a kind of omelette typical of Italian cuisine. And in the same way as our traditional tortilla, it admits an endless number of ingredients to the taste of whoever cooks it. This time, we will make it with roasted potato, spinach and garlic.

So that the flavor of garlic does not dominate the frittata, I show you two ways to prepare it, confit on the fire or roast in the oven while the potato is roasting. You can do it as you like, or try it both ways, so you will have two versions of the frittata without changing the ingredients.

Let's go with the recipe!

Le Creuset skillet pan and Le Creuset ceramic Mini-cocottes


  • 3 whole heads of garlic
  • Olive oil*
  • 500 g new potatoes
  • 200g baby spinach
  • 6 eggs, lightly beaten
  • A pinch of salt

*The olive oil will be used to confit or roast the garlic. The amount you will need will vary depending on how you make them:

  • If you are going to make them roasted, with about 2-3 tablespoons you will have enough. You can put a little more, to keep the ones you don't use in this recipe. Here are lots of ideas on how to use both garlic and oil.
  • If you are going to confit them, you will need more oil. The ideal is to confit them in a small saucepan, covering the garlic cloves with the oil that is necessary.


As I tell you in the presentation, you can make this frittata with confit garlic, or with roasted garlic. In both delicious ways, I leave you the method with both so you can choose. Personally I like to do it with roasted garlic, because at the same time that the garlic is roasted I roast the potato in another tray and taking double advantage of the time in the oven.

If we are going to make the confit garlic:

  1. To confit the garlic, separate the 3 heads of garlic into individual cloves, without peeling them, and place them in a small saucepan.
  2. Cover them with olive oil and cook them 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, making sure it stays above 80°C.
  3. When the garlic is done, let the oil cool down.
  4. Peel 10 garlic cloves and reserve for the frittata.
  5. Pour the oil along with the remaining garlic in an airtight container ( Luigi Bormioli 's are ideal for preserving) and reserve in the fridge for when you want to use them.

If we are going to make roasted garlic:

  1. Preheat the oven to 185 °C.
  2. Place the heads of garlic and the washed and quartered potatoes without peeling them in the Skillet Le Creuset Frypan . Add a splash of oil on top (about 3 or 4 tablespoons) and stir the potatoes and garlic heads a bit so that they are completely oiled.
  3. After 25 minutes, remove the heads of garlic and reserve.
  4. Raise the oven temperature to 200 ºC and let the potatoes finish roasting for about 5 more minutes or until you see them golden.
  5. When the garlic has cooled, peel 10 cloves and leave the rest in an airtight container, covering them with oil. Reserve in the fridge for when you want to use them.

Preparation of the frittata:

  1. If you have confit the garlic, you will have to roast the potatoes as indicated in the previous point.
  2. Once the potatoes are golden, remove the pan from the oven without turning it off.
  3. Give the potatoes a good stir to loosen any potatoes stuck to the bottom of the pan.
  4. Place the skillet on the heat at medium power (use an oven mitt to hold the handle - it will be very hot), and add the spinach, mixing until softened.
  5. Sprinkle the roasted or confit garlic cloves on top.
  6. Add the beaten egg with a pinch of salt, pouring it evenly throughout the pan and gently stirring to coat the spinach and potatoes. Cook it over medium heat for a couple of minutes.
  7. Take the skillet to the oven, and leave it until the frittata is just set.
  8. Serve the frittata in generous portions and accompany it with a salad or a good slice of homemade bread.


  • If you want, you can add cheese to the mixture (semi sheep cheese, grated cheese type 4 cheeses, mozzarella, goat cheese...). Mix it with the egg before moving to the pan.
  • You can prepare a frittata with the ingredients that you prefer or that you have in the fridge, to your liking on each occasion.
  • A good way to always make it different is to use seasonal ingredients.
  • You can also make it with the pasta or the sauce that you have left over from the meal, with spaghetti and its carbonara, or with a little bolognese. And gratin it in the oven with a little cheese!
Author of the recipe: Le Creuset

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