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!

It’s fluffy yet firm, flavorful, and makes an excellent breakfast, brunch, or light dinner. Naturally gluten-free and high in protein, this vegan frittata is incredibly versatile and meal-prep friendly.

Why You’ll Love This Vegan Potato Spinach Frittata

Classic Spanish tortilla vibes with a nutritious spinach boost
Beautiful presentation with layered potato slices
High-protein and filling thanks to chickpeas/tofu
Great hot or cold — perfect for picnics or leftovers
Customizable with whatever veggies you have on hand

Vegan Potato Spinach Frittata Recipe

(Serves 6–8 | 9–10 inch pan)

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

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 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: 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: 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.
Serve: Let cool for 10 minutes before slicing. Garnish with fresh herbs, black pepper, and chili flakes.

Storage: Keeps in the fridge for 4–5 days. Reheat in the oven or microwave. Freezes well for up to 2 months.

Pro Tips

Soy-free: Use the chickpea flour batter version.
Oil-free: Sauté in vegetable broth and skip added oil.
Extra cheesy: Add ½ cup vegan shredded cheese or more nutritional yeast.
Variations: Add cherry tomatoes, mushrooms, or bell peppers for more color and flavor.
Air fryer option: Cook in a smaller pan at 370°F (188°C) for 15–20 minutes.

This Vegan Potato Spinach Frittata is hearty, beautiful, and full of comforting flavors — the kind of dish you’ll make again and again.