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Mini spinach and potato frittatas heading Mini spinach and potato frittatas heading

Wash the potatoes and cut into small pieces. Cook in boiling water for 5 minutes. Drain and allow to cool. 

Preheat oven to 180°C. Grease a large six holed (texas style) muffin pan with butter or oil spray. 

Mix together in a large bowl the cooked potatoes, cheese and spinach leaves. Add eggs, milk or cream. Season well with salt and pepper. 

Divide the mix into the holes of the muffin tin and place in oven. Cook for 30 minutes until golden brown and puffy. 

Serve with tomato chutney or your favourite sauce for lunch or with salad for dinner. 

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Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

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The programme incorporates internationally recognised standards of agricultural production, product safety, traceability and record-keeping.

Servings per package: 3

Serving size: 40 g

Avg Quantity per serve Avg Quantity per 100 g
Energy  32 kJ 81 kJ
Protein 1.2 g 3.0 g
Fat, Total 0.1 g 0.3 g
– saturated <0.1 g <0.1 g
Carbohydrate 0.0 g 0.0 g
– sugars 0.0 g 0.0 g
Dietary Fibre 1.0 g 2.4 g
Sodium 7 mg 17 mg
Folate 88 ug (44% RDI*) 220 ug
Vitamin A  113 ug (15% RDI*) 283 ug

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.

*Recommended Daily Intake (NZ Adult)

timer Total time 50 mins hourglass_empty Prep time 15 mins timer Cook time 35 mins people Serving 4-6 info_outline Difficulty Easy emergency Chill Time
  • 6 medium red or waxy potatoes, diced  
  • Butter for greasing 
  • 120g bag Leaderbrand Baby Spinach 
  • 200g Feta cheese, cheddar or haloumi, diced or crumbled 
  • 6 free-range eggs, beaten 
  • ¾ cup milk or cream  
  • Salt and freshly ground black pepper 
  • To serve, tomato chutney, Leaderbrand salad 
LeaderBrand Spinach and Potato LeaderBrand Spinach and Potato
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We have created a series of potato and spinach recipes so nothing goes to waste!