Frittata-esque Potato Bake

BY : PUBLISHED : January 26th, 2015 UPDATED: August 18th, 2021

Not quite a fritter but yummy nonetheless. It’s a little bit creamy and a lot of bit delicious. I’d totally have the for breakfast or dinner with some hot sauce or ketchup. you can add in whatever veggies you like!

fritatta 1

Frittata-esque Potato Bake

Stephanie Lundstrom
No ratings yet
Prep Time 20 mins
Cook Time 1 min
Servings 6


  • 4 medium gold potatoes shredded
  • 1 yellow onion diced
  • 1 package of silken tofu 12.3 oz
  • 5 cloves garlic
  • 1 1/4 teaspoon Dijon mustard
  • 3/4 teaspoon tumeric
  • 3/4 teaspoon paprika
  • 1 1/4 teaspoon salt
  • 2 Tablespoons nutritional yeast
  • 1 Tablespoon cornstarch mixed with 2 Tablespoons water
  • 2 handfuls of spinach chopped
  • Tomato slices


  • Cook shredded potatoes in a pan with about 2 cups of water until they soften. Then add died onion and cook until translucent.
  • Add all other ingredients (minus spinach) into a food processor or blender and process until mostly smooth.
  • Mix into potatoes then spread into a baking dish adding in chopped spinach. Top with tomato slices.
  • Bake at 400 for 1 hour.
Keyword egg free, frittata, plant-based, vegan
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂


About Stephanie Lundstrom

View all posts by Stephanie Lundstrom