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Cheesy Potato and Spinach Frittata

Cheesy Potato and Spinach Frittata
  • Prep
    Prep. time 5 minutes
  • Total
    Cooking 20 minutes
  • Serving
    Serves 4

Cheesy Potato and Spinach Frittata

Let's get cooking

Ideal for a midday snack or an evening winter warmer, our cheesy potato and spinach frittata is a winner.


  • 1 teaspoon olive oil
  • 90g chickpea flour + 1 cup water
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon mixed herbs
  • Pinch of black pepper
  • 1 large potato, cut into small chunks
  • Large handful of spinach
  • 50g Bute Island Red Leicester Sheese, grated


Get making!

  1. First cook the potato chunks in a pan of boiling water until cooked through then drain.
  2. Heat the oil in a non stick frying pan. Add the potato chunks and fry for a few minutes then throw in the spinach and cook until wilted.
  3. Whisk together the chickpea flour, water, onion powder, garlic powder and black pepper until quite thick and smooth.
  4. Pour over the chickpea batter to cover and cook for 5 minutes until starting to firm up. Scatter over the Sheese then place under the grill for 4-5 minutes. Now it 's ready to serve!