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Potato and pickle frittata

Name: Potato and pickle frittata
Prep time: 15 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 300 g potatoes, peeled and cut into 1.5 cm cubes; 1 tablespoon olive oil; 100 g onion, finely chopped; 60 g baby spinach, washed; 6 large eggs; 60 ml milk; 80 g cheddar, grated; 100 g drained dill pickles, finely diced; 10 g fresh dill, chopped; ¼ teaspoon ground black pepper

A substantial egg dinner with cooked potato, spinach, cheddar and small pickle pieces. Start it on the hob and finish in the oven.

By PickleRadio editorialUpdated 18 September 2026

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Golden potato and pickle frittata in a frying pan, with spinach, cheddar and a cut wedge showing the set egg centre

In this guide4 sections

Cook the potato before it meets the eggs

A frittata cooks too quickly to soften raw potato chunks reliably. Simmer the cubes first, then put them into the pan with the onion and spinach. Small pieces of pickle run through the set eggs, giving this otherwise gentle dinner a sharper edge.

Use an ovenproof frying pan about 24 cm across, with a handle that can safely go into the oven. Have oven gloves ready before you move it, and set aside a heatproof board if you want to bring the pan to the table.

Yield: 4 servings. Prep time: 15 minutes. Cook time: 35 minutes.

Ingredients

300 g potatoes, peeled and cut into 1.5 cm cubes
1 tablespoon olive oil
100 g onion, finely chopped
60 g baby spinach, washed
6 large eggs
60 ml milk
80 g cheddar, grated
100 g drained dill pickles, finely diced
10 g fresh dill, chopped
¼ teaspoon ground black pepper

Method

Heat the oven to 200°C conventional or 180°C fan. Put the potatoes in a saucepan, cover with water and bring to a boil. Simmer for 8 to 10 minutes until tender, then drain thoroughly.
Warm the oil in the ovenproof frying pan over medium heat. Cook the onion for 5 minutes until soft. Add the drained potatoes and cook for 3 minutes, turning gently.
Turn the cooked potatoes gently with the softened onion.
Add the spinach and stir until wilted. Blot the diced pickles dry. Whisk the eggs and milk in a bowl, then stir in the cheese, pickles, dill and pepper.
Whisk the eggs separately while the spinach wilts in the pan.
Spread the potatoes evenly across the pan and pour in the egg mixture. Cook over low heat for 2 minutes, just until a pale set edge starts forming. Do not stir.
Stop stirring once the egg goes in and watch for the pale edge to set.
Transfer carefully to the oven and bake for 12 to 18 minutes, until the centre is set and reaches 71°C/160°F. Check the centre with a food thermometer rather than relying only on surface colour.
Remove with oven gloves and leave for 5 minutes before cutting. Keep a dry oven glove over the handle as a reminder that it is hot. Loosen the edges with a spatula and serve in wedges.

Dry filling, cleaner slices

Let the drained potato steam briefly in its colander and blot the pickles before they go into the eggs. Extra liquid makes the centre harder to judge and the wedges less tidy. A few broken potato edges are fine; they do not need to be perfectly shaped.

Pan size affects thickness. A much smaller pan gives a deeper frittata that takes longer to set, while a larger one makes a thin layer that can dry out. Use the stated diameter as your starting point and check the centre.

For an egg-free pan of potatoes, choose the cabbage and pickle skillet. The egg salad sandwich uses boiled eggs for a cold lunch. See all recipes for other ways to use the jar.