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Potato Frittata
  • 250g sweet potato, peeled and thinly sliced
  • 250g potato, peeled and thinly sliced
  • 1 teaspoon olive oil
  • 1 small onion, thinly sliced
  • 1 cup baby spinach, washed and drained
  • 3 eggs, beaten
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon nutmeg
  1. Preheat grill. Boil sliced potatoes for 4-5 minutes until tender, or microwave on HIGH (100%) in a covered dish with 1 tablespoon water for 5-6 minutes, stirring after 3 minutes. Drain well.
  2. Heat oil in a non-stick frypan, add onion and cook for 2 minutes until golden.
  3. Add potatoes, stir to combine and brown.
  4. Stir in spinach and stir-fry until wilted and moisture has evaporated.
  5. Mix eggs, Parmesan cheese and nutmeg in a small bowl and pour into the frypan.
  6. Cook over low heat until set.
  7. Place under hot grill for 2 minutes to brown the top.


  • Try finely shredded Chinese cabbage instead of spinach.

Storage Suggestions

Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Microwave safe dish or medium saucepan
  • non-stick frypan
  • Small bowl



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

206g Quantity per serving Quantity per 100g
Energy 767kJ 373kJ
Protein 11g 5g
Fat, total 7.0g 3.4g
— Saturated 2.8g 1.4g
Carbohydrate 16.8g 8.2g
— Sugars 5.8g 2.8g
Fibre 4.0g 2.0g
Sodium 194mg 94mg