Fluffy Potato Frittata

April 27, 2012

My mother’s original recipe el-machamer doesn’t have sweet potatoes or spinach but then my mother never made this frittata as a main dish like I do. You can make it with only potatoes or with more vegetables like zucchini, leeks, peppers, sweet potatoes, or spinach – either mixed in, on top, in the middle, or on the bottom.



It’s even more delicious if you serve it with harissa and preserved lemons.


Fluffy potato frittata
  1. 2 medium potatoes
  2. 1 large sweet potato or 2 big carrots (optional)
  3. 1 handful parsley
  4. 1 handful spinach (optional)
  5. 2 leeks (optional) – white part only
  6. 4 large eggs
  7. 1/4 teaspoon baking soda
  8. pinch of white pepper
  9. 1/2 teaspoon turmeric - optional
  10. 1/2 teaspoon salt
  11. 1 tablespoon lemon juice
  12. 1/4 cup canola oil
  1. Wash and peel the potatoes and dice them roughly. Put them into a pot with a steaming basket, cover the steaming basket with water and bring to a boil. Wash and peel the sweet potato, cut into half and add it into the steaming pot with the potatoes. Cook until the potatoes are tender, about 10 - 15 minutes. The sweet potato doesn't have to be tender (it would continue to cook in the oven).
  2. Meanwhile soak the parsley, spinach, and leeks in cold water for a few minutes to remove sand or insects, then drain and dry them with a salad spinner or a clean kitchen towel. Chop finely only the parsley and set aside.
  3. Preheat the oven to 380°F. Line a small Dutch-oven or a round oven-proof dish lined with baking paper (it makes it much easier to extract the frittata from the pot with the baking paper).
  4. Put the spinach in a medium skillet and saute over medium heat for 2–3 minutes.
  5. Put the potatoes in a bowl and mash them until they are pretty smooth but lumpy. Break the eggs into the bowl and mix until the eggs with the mashed potatoes. Stir in the baking soda, white pepper, turmeric, salt, parsley and lemon juice. Mix the ingredients until they are well combined.
  6. Slice the sweet potato into ¼-inch rounds and place them onto the bottom of the lined dutch-oven. Drizzle the oil over the sweet potatoes and pour half of the batter over it. Add a layer of spinach, then pour the rest of the batter over it.
  7. Put into the oven for 45 minutes or until the frittata is golden brown or until a toothpick inserted in the center comes out clean.
Shelly's Humble Kitchen http://shellyshumblekitchen.com/

Liraz Rozalio-Avitan liked this post

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  • Reply estee April 27, 2012 at 15:41

    ..and.. you keep topping yourself.. looks amazing.. i wish i could taste it all.. this little sugar frick shmendrik of mine.. love him to death..

  • Reply estee April 27, 2012 at 15:43

    Is the little red pasty thing next to the cake Matbucha?? please post the recipe for it..

    • Reply Shelly April 28, 2012 at 00:49

      No, it’s Harissa and the yellow is homemade pickled lemons. I will eventually post a Matbucha recipe. It’s not really a quickquick recipe (3 hours cooking time) but it is delicious…

    • Reply Shelly May 6, 2012 at 13:35

      It’s Harissa

  • Reply Liraz April 28, 2012 at 12:58

    I love the meringue.
    I will make them hope the kids will it them.
    Did You just put the beet juice into to the egg mixture?

    • Reply Shelly May 6, 2012 at 13:35

      No, I put some stripsof beet juice on the inside of the pastry bag.

  • Reply Hila May 16, 2012 at 11:10

    Looks absolutely my kind of Birthday!!!

    • Reply Shelly May 16, 2012 at 11:34

      I love your lemon cake. Can I buy your book on amazon? I heard it’s excellent!

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