Spinach, ricotta and tomato frittata

Skill level
Preparation Time
10 mins
Cooking Time
35 mins
Serves 4-6

New potatoes are often the most versatile and create fantastically flavoursome dishes.

This is a substantial lunchtime treat, delicious served still slightly warm with a green salad or great cooled and packed in a lunchbox.


  • 500g Italian new potatoes
  • 1 tbsp light olive oil
  • 1 large onion (finely sliced)
  • 300g cherry tomatoes
  • 100g spinach leaves
  • A handful of fresh basil leaves
  • 100g ricotta
  • 6 eggs (well beaten)
  • Sea salt & black pepper to season


  1. 1Wash the potatoes and steam or boil in salted water for 20 minutes (or until tender). Drain and cut into bite-sized chunks.
  2. 2Preheat the oven to 200°C / Fan 180°C / Gas 6.
  3. 3Gently heat the oil in a frying pan and add the onion and potatoes. Cook for around 5 minutes, then add the cherry tomatoes and cook for a further 3 minutes.
  4. 4Remove the pan from the heat, add the spinach and basil leaves. Mix gently then turn in to a greased 30 x 20cm baking tin. Dot the ricotta over then pour in the eggs. Cook in the oven for 20 – 25 minutes until the egg mix is cooked through. Allow to set before slicing out and serving.