Make-Ahead Spinach & Potato Frittata

Name: Make-Ahead Spinach & Potato Frittata with Pepper Jack, Italian Cheese Blend & Sun-Dried Tomato Aioli
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 tbsp Sour Cream; 1 tbsp Fry Seasoning; 12 oz Potato; 6 Egg; 1 oz Tomato; 1 Onion; 5 oz Spinach; 1/2 cup Pepper Jack Cheese; 1/2 cup Italian Cheese Blend; 4 tbsp Mayonnaise; 3 tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp; 1 tsp Granulated Sugar, tsp

with Pepper Jack, Italian Cheese Blend & Sun-Dried Tomato Aioli

By Recipe0 System

: This hearty vegetarian breakfast bake takes its cue from classic Spanish tortilla, a beloved egg-and-potato dish. Ours is fully loaded with leafy spinach, savory-sweet caramelized onion, and melty cheese. A simple sundried tomato aïoli makes a savory dip or sauce for this make-ahead marvel that’s perfect for any time of day, any day of the week!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
1 tbsp Fry Seasoning
12 oz Potato
6 Egg
1 oz Tomato
1 Onion
5 oz Spinach
1/2 cup Pepper Jack Cheese
1/2 cup Italian Cheese Blend
4 tbsp Mayonnaise
3 tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp
1 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce.

Quarter potatoes lengthwise, then slice into ¼-inch-thick pieces.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Drain and set aside.
2

While potatoes cook, halve, peel, and thinly slice onion.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.
3

Add spinach, Fry Seasoning, 1 tsp sugar (2 tsp for 12 servings) and a splash of water to pan with onion.

Cook until spinach is wilted and onion is caramelized, 2-3 minutes more.

Remove pan from heat. Stir in 1 TBSP butter (2 TBSP for 12) until melted; season with salt and pepper.
4

In a large bowl, whisk together sour cream, ¼ cup water, ¾ tsp salt, and pepper until well combined (½ cup water and 1½ tsp salt for 12 servings).

Whisk in eggs* until completely incorporated, 1-2 minutes. Wash and dry whisk (you’ll use it again in Step 6).

Stir in drained potatoes, spinach and onion mixture, and Italian cheese blend. (It’s OK if the veggies are still hot!)
5

Coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 12 servings) with nonstick cooking spray.

Pour egg mixture into prepared baking dish and evenly top with pepper jack.

Bake on top rack until eggs are set and cooked through and cheese is lightly browned, 20-25 minutes.
6

While frittata bakes, in a small bowl, whisk together sun-dried tomato paste and mayonnaise until smooth.

Cover with plastic wrap and refrigerate until ready to serve.
7

Let frittata cool for 5 minutes, then cut into 6 pieces (12 pieces for 12 servings).

To serve: Divide frittata between plates and serve with aioli on the side.

To stash: Let frittata cool completely. Refrigerate frittata and aioli in separate airtight containers for up to 3 days. Reheat in the microwave for 1-2 minutes.

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