A delightful and easy-to-make frittata combining the flavors of potatoes, spinach, and cheese, perfect for any meal.
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, then drain.
Cut the potatoes evenly to ensure they cook at the same rate.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened.
Stir the onions frequently to prevent them from burning.
Add the bacon to the skillet and cook until crispy. Remove excess grease if necessary.
Use a paper towel to blot excess grease for a lighter dish.
Add the cooked potatoes to the skillet and stir to combine. Cook for a few minutes to let the flavors meld.
Let the potatoes brown slightly for added flavor.
Add the spinach to the skillet and cook until wilted.
Cover the skillet briefly to help the spinach wilt faster.
In a mixing bowl, whisk together the eggs and milk. Season with salt and pepper.
Whisk thoroughly to ensure the eggs and milk are fully combined.
Pour the egg mixture over the ingredients in the skillet. Cook over medium heat until the edges are set.
Tilt the skillet occasionally to distribute the egg mixture evenly.
Sprinkle the shredded cheese over the top and transfer the skillet to the oven under the broiler. Cook until the cheese is melted and golden.
Keep an eye on the broiler to prevent the cheese from burning.
Slice the frittata into wedges and serve warm. Enjoy your delicious creation!
Garnish with fresh herbs like parsley or chives for a pop of color.
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