Vegetarian Recipes | Potato Spinach & Cheddar Frittata | Red Tractor

Vegetarian Recipes

Potato, Spinach & Cheddar Frittata Recipe

Perfect for using up leftovers, this frittata recipe is easy to make and can be adapted to feed as many people as you want (depending on if you have a large enough pan!).


  • 1kg /2lb 2oz Red Tractor new potatoes
  • 225g/8oz bag Red Tractor young spinach
  • 25g/1oz Red Tractor Country Life English butter
  • 1 tbsp Red Tractor rapeseed oil
  • 1 bunch Red Tractor spring onions, chopped
  • 1 garlic clove, crushed
  • 100g/4oz Red Tractor Cheddar Cheese, grated
  • 6 medium eggs
  • 3 tbsp Red Tractor milk
  • Salt and freshly ground black pepper


  1. Simmer the potatoes in lightly salted water for about 15 minutes, until just tender. Drain and slice thickly.
  2. Cook the spinach in a tiny amount of water for 3-4 minutes, until the leaves wilt. Drain well, and then squeeze out the excess moisture.
  3. Heat the butter and olive oil in a large non-stick frying pan. Gently fry the spring onions and garlic for about 3 minutes, and then add the potatoes. Cook over a low heat for about 10 minutes, stirring occasionally. Add the spinach, stirring it through, and then scatter the grated cheese on top.
  4. Preheat the grill. Beat the eggs and milk together, season, then pour into the frying pan. Cook on the hob over a low heat until set, then brown and set the surface under the grill. Cool for a few minutes, and then slice into wedges. Serve hot, warm or cold.

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