Vegan Potato Spinach Frittata
Golden, hearty, and packed with tender potatoes and fresh spinach — this Vegan Potato Spinach Frittata is a satisfying plant-based twist on the classic Spanish tortilla! Fluffy yet firm, flavorful, and makes an excellent breakfast, brunch, or light dinner. Naturally gluten-free and high in protein.
🌿 Why You'll Love This Recipe
- Classic Spanish tortilla vibes with a nutritious spinach boost
- Beautiful presentation with layered potato slices
- High-protein and filling thanks to chickpeas and tofu
- Great hot or cold — perfect for picnics or leftovers
- Customizable with whatever veggies you have on hand
🛒 Ingredients
Serves 6–8 · 9–10 inch pan
Base Ingredients
- 4–5 medium potatoes (about 1.5 lbs / 680g), thinly sliced
- 1 large onion, thinly sliced
- 4–5 cups fresh spinach, roughly chopped
- 3 garlic cloves, minced
Frittata Batter
- 1 block (14 oz / 400g) firm tofu (or 1½ cups chickpea flour + 2 cups water for soy-free)
- ½ cup (120ml) unsweetened plant milk
- 3 tbsp nutritional yeast
- 2 tbsp cornstarch or arrowroot powder
- 1 tbsp olive oil (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp turmeric (for color)
- 1 tsp dried oregano or Italian herbs
For Topping
- Extra potato slices
- Fresh spinach leaves
- Fresh parsley or thyme
- Black pepper and red pepper flakes
👩🍳 Step-by-Step Instructions
Prep the Potatoes
Boil or steam the thinly sliced potatoes for 5–7 minutes until just tender (they should still hold shape). Drain and set aside.
Sauté the Vegetables
Heat a large oven-safe skillet over medium heat. Sauté onion for 4–5 minutes until softened. Add garlic and spinach; cook until wilted. Season lightly with salt and pepper. Remove half the mixture and set aside.
Make the Batter
Blend tofu (or whisk chickpea flour + water) with plant milk, nutritional yeast, cornstarch, garlic powder, onion powder, salt, pepper, turmeric, and herbs until smooth and creamy.
Assemble the Frittata
Stir the sautéed spinach-onion mixture into the batter. Arrange half the potato slices in the skillet, pour the batter over them, then top with remaining potatoes and reserved spinach in an attractive pattern.
Cook on Stovetop, Then Oven
Cook on the stovetop over medium heat for 8–10 minutes until the bottom is set and golden. Transfer to a preheated 375°F (190°C) oven and bake for 20–25 minutes until firm and golden on top.
Cool, Slice & Serve
Let cool for 10 minutes before slicing. Garnish with fresh herbs, black pepper, and chili flakes. Serve warm or at room temperature.
💡 Pro Tips
🧊 Storage & Meal Prep
| Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 4–5 days | Store in an airtight container. Reheat in the oven or microwave. |
| Freezer | Up to 2 months | Wrap individual slices tightly in parchment paper and foil. Thaw overnight in fridge before reheating. |
| Serving | Hot or cold | Enjoy warm from the oven, or slice cold for picnics and meal prep boxes. |
❓ Frequently Asked Questions
Can I make this frittata without tofu? +
How do I prevent the frittata from sticking? +
Can I add other vegetables to this recipe? +
What does turmeric do in the batter? +
Is this frittata suitable for meal prep? +
🧠 Test Your Frittata Knowledge
🥔 The Frittata Quiz
How well did you read? Find out below.
5 quick questions about the recipe you just read. Scroll back to review if you need help!
Question 1 of 5
What temperature should the oven be preheated to?
Question 2 of 5
What ingredient gives the frittata its golden-yellow color?
Question 3 of 5
How long should you steam the potatoes before cooking?
Question 4 of 5
How long should you let the frittata cool before slicing?
Question 5 of 5
What can you use instead of tofu for a soy-free version?
