Garlic and Roasted Potato Frittata

If you love eggs as much as I do, you’re 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 the perfect dish for any occasion, although it’s especially good for putting together a quick dinner.

Frittata is a kind of omelet typical of Italian cuisine. And just like our traditional omelet, it can be made with endless ingredients, depending on the cook’s taste. This time, we’re making it with roasted potato, spinach, and garlic.

So the garlic flavor doesn’t overpower the frittata, I’m showing you two ways to prepare it: confit on the stove or roasted in the oven at the same time as the potato. You can make it however you like best, or try both versions and you’ll have two frittata options without changing the ingredients.

Let’s get to the recipe!

Le Creuset skillet and Le Creuset ceramic mini-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 need will vary depending on how you make it:

• If you’re roasting them, 2-3 tablespoons will be enough. You can add a little more to store any you don’t use in this recipe. Here are lots of ideas for how to use both the garlic and the oil.
• If you’re confiting them, you’ll need more oil. The ideal method is to confit them in a small saucepan, covering the garlic cloves with as much oil as needed.

Preparation

As I mention in the introduction, you can make this frittata with confit garlic or roasted garlic. Both ways are delicious, so I’m leaving you the method for both so you can choose. Personally, I like making it with roasted garlic, because while the garlic roasts I roast the potatoes on another tray too, making the most of the oven time.

If we’re making confit garlic:

1. To confit the garlic, separate the 3 heads into individual cloves without peeling them, and place them in a small saucepan.
2. Cover them with olive oil and cook over low heat for 30 to 40 minutes. The oil should never boil. You can check the temperature with a kitchen thermometer, making sure it stays at around 80 °C.
3. When the garlic is done, let the oil cool.
4. Peel 10 garlic cloves and set them aside for the frittata.
5. Pour the oil, along with the remaining garlic, into an airtight container (the ones from Luigi Bormioli are ideal for storing them) and keep in the fridge for when you want to use them.

If we’re making roasted garlic:

1. Preheat the oven to 185 °C.
2. Place the garlic heads and the washed potatoes, quartered and unpeeled, in the Le Creuset Skillet Pan. Drizzle with oil on top (about 3 or 4 tablespoons) and toss the potatoes and garlic heads a little so they’re fully coated.
3. After 25 minutes, remove the garlic heads and set aside.
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. Store in the fridge for when you want to use them.

Making the frittata:

1. If you confited the garlic, you’ll need to roast the potatoes as indicated in the previous step.
2. Once the potatoes are golden, remove the pan from the oven without turning it off.
3. Stir the potatoes well to loosen any that may be stuck to the bottom of the pan.
4. Place the pan over medium heat (use an oven mitt to hold the handle—it will be very hot), and add the spinach, stirring until it wilts.
5. Scatter the roasted or confit garlic cloves over the top.
6. Add the beaten eggs with a pinch of salt, pouring them evenly over the whole pan, and gently stir to cover the spinach and potatoes. Cook over medium heat for a couple of minutes.
7. Put the skillet in 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.

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 eggs before pouring into the pan.
• You can make a frittata with whatever ingredients you prefer or have in the fridge, depending on your taste each time.
• A great way to keep it different every time is to use seasonal ingredients.
• You can also make it with leftover pasta or sauce from lunch, with spaghetti and carbonara, or with a little bolognese. And top it with a little cheese and bake it in the oven!