Potato-Crusted Frittata with Roasted Balsamic Tomatoes

Prep Time
25 minutes  
Cook Time
1 hour 45 minutes
Potato-Crusted Frittata with Roasted Balsamic Tomatoes

Nutrition Information

Calories 493
Fat 35 g
Protein 24 g
Carbs 23 g
Sodium 803 mg

Change up your Sunday brunch routine with this twist on a classic frittata. The potato layer makes this a one-dish meal that reheats easily for lunch the next day too.


1 pint (about 24)
2 smashed
2 Tbsp
½ tsp needles, minced
2 cups washed and dried
2 Tbsp
¼ cup finely chopped
½ tsp needles, minced
½ cup crumbled
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  1. Balsamic tomatoes: Heat the oven to 350 F. Put the tomatoes and garlic in a 10-inch pie plate. In a small bowl, whisk together the olive oil, balsamic vinegar, thyme, rosemary, brown sugar, salt, and pepper. Drizzle the vinegar mixture over the tomatoes and garlic; toss to combine. Bake until the tomatoes are wilted and caramelized, about 40 minutes. Set aside.
  2. Frittata: Turn up the oven to 375 F. In a 10-inch nonstick oven-safe pan over medium heat, cook half of the spinach. Using tongs, toss and turn the spinach so it wilts, adding the remaining spinach once there is room in the pan. Remove the wilted spinach from the pan and spread it out on a plate. When it is cool enough to handle, gather the spinach into a ball and squeeze it to remove any excess water. Set aside.
  3. Slice the potato very thinly. Toss the slices with 1 tablespoon of the olive oil to coat. Wipe out the pan and coat it with the remaining 1 tablespoon olive oil. Arrange the potato slices in the pan one at a time, fanning them over one another to completely cover the bottom of the pan. Place another pan of the same size, or a pie plate, on top of the potatoes to weigh them down. Cook the potatoes for 5 minutes over medium-high heat, then reduce the heat to medium and cook for about 15 minutes, until soft.
  4. While the potatoes cook, lightly beat the eggs in a large bowl. Season with salt and pepper. Stir in the basil, rosemary, and reserved spinach.
  5. Remove the top pan from the potatoes and pour in the egg mixture. Scatter the roasted tomatoes and feta on top. Bake until slightly puffed and golden, and the center is slightly set, 18 to 20 minutes.
  6. Gently run a spatula around the edges and bottom of the frittata to loosen it. Slice it into wedges and serve.