Potato Frittata with Zucchini and Spinach
The humble frittata provides an easy way to transform fresh vegetables and flavorful herbs into a quick and satisfying meal. Kids learn a versatile cooking skill by helping to crack the eggs. This recipe comes to us from our friends at the United States Potato Board.
- 4 tbsp. olive oil
- 1 large russet potato, peeled and cut into 1/8-inch-thick slices
- Salt and freshly ground black pepper
- 2 small zucchini, thinly sliced
- 3 cups finely chopped fresh spinach
- 2 tbsp. chopped fresh basil or 1/2 tbsp. dried oregano
- 1 small onion, thinly sliced
- A few jarred roasted red bell pepper strips, sliced
- 5 eggs
- Grated Parmesan cheese (optional)
Food for Thought: Although potatoes come from South America, Spanish sailors brought them to Europe in the 1500s, where they became an important food. In the 1840s, a plant disease called potato blight killed many potato crops across Europe and led to famine in Ireland. As a result, many Irish families immigrated to the U.S. and Canada looking for a better life. These days, many people associate eating potatoes with fried dishes like French fries, but potatoes are a great source of vitamin C and potassium when prepared in healthy dishes.
Cooking Tip of the Week: Basil loses some of its flavor when dried, so this recipe calls for either fresh basil or dried oregano, an herb with a much stronger flavor in its dried form. When substituting dried herbs for fresh, use about one-half to one-quarter the amount.
Family Dinner Conversation Starter: What is your favorite book? Why do you like it so much?
Together: Slice potatoes, zucchini, fresh spinach, onion and chop basil (if using).
Adult: Preheat oven to 350 degrees. In an 8” nonstick sauté pan, heat 1 tablespoon of the olive oil over medium heat.
Together: Add the potato and cook, turning often, until tender and golden, about 10 minutes. Season with salt and pepper. Remove the potato slices with a slotted spatula and set aside in a bowl.
Together: Add 1 tablespoon oil to the same pan and fry the zucchini, turning once, until tender and slightly golden, about 4 minutes. Add the basil and season with salt and pepper. Using the slotted spatula, add the zucchini to the potatoes.
Together: Add 1 tablespoon olive oil to pan and sauté spinach until wilted, using slotted spatula, add to potatoes and zucchini.
Together: Add enough oil to the pan to total 2 tablespoons and return to medium heat. Add the onion and sauté until soft and tender, about 10 minutes. Remove with the slotted spatula and add to the potatoes.
Kid: Add the bell pepper strips to the vegetable mixture.
Kid: In a large bowl, break the eggs and until well blended, adding a little of the Parmesan, if using.
Together: Add to the vegetables. Pour the mixture into an oiled baking dish, such as a 9-inch round pan.
Adult: Bake at 350 degrees until set and golden, about 25 minutes.