Recipe – SPH Frittata


Our Spinach, Potato, and Ham Frittata, served with a quick and easy side salad, is one of those truly anytime meals. It’s satisfying no matter what time of day. Serves 4.


  • 3 tablespoons olive oil
  • 2 large potatoes, peeled and thinly sliced
  • 1 small onion, thinly sliced
  • 9 large eggs
  • 300g of chopped spinach
  • 1 cup of white Cheddar, grated
  • 1 cup of cherry tomatoes, halved
  • 100g thinly sliced ham, cut into bite-size
  • sea salt and black pepper
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 6 cups of red leaf lettuce, torn into bite-size pieces


  1. Heat oven to 200° C
  2. Heat 2 tablespoons of the oil in a large ovenproof nonstick pan over medium heat
  3. Add the potatoes, tomatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes
  4. Whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  5. Mix in the spinach, Cheddar, and ham.
  6. Add the egg mixture to the pan, stir once, and transfer the pan to oven. Cook until the eggs are set, 12 to 14 minutes.
  7. Whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper in another bowl. Add the lettuce and toss to coat.
  8. Serve with the frittata.

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