Frittata with Potatoes

Why You’ll Love This Recipe

This frittata is hearty, full of flavor, and incredibly versatile. The potatoes add a comforting, filling texture while the eggs and cheese bring richness and creaminess. It’s a one-pan dish that’s ideal for meal prep, easy to scale for a crowd, and delicious hot or cold. Whether you enjoy it straight from the oven or pack it for lunch, this frittata never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Milk or cream
• Potatoes (Yukon gold or russet, diced or thinly sliced)
• Onion (chopped)
• Garlic (minced, optional)
• Olive oil or butter
• Shredded cheese (cheddar, Swiss, mozzarella, or feta)
• Fresh herbs (parsley, chives, or thyme)
• Salt and pepper
• Optional add-ins: spinach, bell peppers, mushrooms, or cooked bacon/sausage

Directions

1. Preheat oven to 375°F (190°C), if finishing the frittata in the oven.
2. Heat olive oil or butter in an oven-safe skillet over medium heat. Add diced potatoes and cook until golden and tender, about 10–12 minutes. Stir occasionally for even browning.
3. Add chopped onion (and garlic if using) to the skillet and cook until soft, 3–5 minutes.
4. In a bowl, whisk together eggs, milk or cream, salt, and pepper. Stir in shredded cheese and herbs.
5. Pour the egg mixture over the cooked potatoes and onions in the skillet. Stir gently to distribute ingredients evenly.
6. Cook over medium-low heat until the edges start to set, about 4–5 minutes.
7. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the center is set and the top is lightly golden.
8. Let the frittata rest for a few minutes before slicing and serving.

Servings and timing

This recipe serves 4–6.
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Spanish-style: Add paprika, chorizo, and use sliced potatoes for a tortilla-inspired frittata.
• Vegetarian: Load up on veggies like zucchini, mushrooms, spinach, and tomatoes.
• Meaty: Add cooked bacon, sausage, or ham for extra protein.
• Cheesy: Combine different cheeses like Parmesan, goat cheese, and mozzarella for more depth.
• Dairy-free: Omit the cheese and use a dairy-free milk alternative.
• Herb-forward: Add fresh basil, dill, or oregano for a flavorful boost.

Storage/Reheating

Storage: Let the frittata cool completely and store in an airtight container in the fridge for up to 4 days.
Freezing: Wrap slices individually and freeze for up to 2 months.
Reheating:

• Microwave: Heat slices for 30–60 seconds.
• Oven: Reheat at 350°F for 10–15 minutes.
• Skillet: Warm gently over low heat with a lid to retain moisture.

FAQs

Can I use leftover potatoes for this frittata?

Yes, cooked leftover potatoes work great and save time. Just sauté them briefly before adding eggs.

Do I have to finish the frittata in the oven?

No, you can cook it entirely on the stove over low heat with a lid, but the oven gives a more evenly cooked, golden top.

What’s the best pan to use?

A non-stick or well-seasoned cast iron skillet that’s oven-safe is ideal for making frittatas.

Can I make this frittata ahead of time?

Yes, you can make it ahead and store in the fridge. Serve cold, at room temp, or reheated.

What kind of potatoes should I use?

Yukon golds or russets are great options. Thinly sliced or small diced potatoes cook evenly and quickly.

Can I use egg whites only?

Yes, substitute whole eggs with egg whites or an egg substitute for a lighter version.

How do I know when the frittata is done?

The center should be set and no longer jiggly. A toothpick inserted in the middle should come out clean.

Can I add greens like spinach or kale?

Absolutely. Sauté greens before adding to the egg mixture to prevent excess moisture.

How do I prevent the frittata from sticking?

Make sure your skillet is well-oiled and oven-safe. A non-stick or cast iron pan works best.

Is this dish good for meal prep?

Yes, it stores and reheats well, making it perfect for grab-and-go breakfasts or lunches.

Conclusion

Frittata with potatoes is a delicious, nourishing, and versatile dish that’s perfect any time of day. With its crispy golden potatoes, fluffy eggs, and endless add-in options, it’s a fantastic way to use up ingredients while creating a satisfying, one-pan meal. Whether served hot or cold, this simple yet flavorful frittata is sure to become a staple in your kitchen.

Frittata with Potatoes

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Frittata with potatoes is a hearty, one-skillet dish featuring golden, tender potatoes, fluffy eggs, cheese, and vegetables. Perfect for breakfast, brunch, or a light dinner, it’s versatile, satisfying, and great for meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Breakfast
• Method: Stovetop & Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 6–8 large eggs
• 1/4 cup milk or cream
• 2 medium potatoes (Yukon gold or russet), diced or thinly sliced
• 1 small onion, chopped
• 1 clove garlic, minced (optional)
• 2 tablespoons olive oil or butter
• 1/2 cup shredded cheese (cheddar, Swiss, mozzarella, or feta)
• 2 tablespoons chopped fresh herbs (parsley, chives, or thyme)
• Salt and pepper, to taste
• Optional add-ins: 1/2 cup spinach, diced bell peppers, mushrooms, or cooked bacon/sausage

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Instructions

1. Preheat oven to 375°F (190°C), if finishing the frittata in the oven.
2. Heat olive oil or butter in an oven-safe skillet over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
3. Add chopped onion (and garlic, if using) and cook for another 3–5 minutes until soft.
4. In a bowl, whisk eggs with milk or cream, salt, and pepper. Stir in shredded cheese and herbs.
5. Pour egg mixture over potatoes and onions. Stir gently to distribute ingredients evenly.
6. Cook on stovetop over medium-low heat for 4–5 minutes until edges begin to set.
7. Transfer skillet to oven and bake for 10–12 minutes, or until the center is set and top is lightly golden.
8. Let rest a few minutes before slicing and serving.

Notes

• Use leftover cooked potatoes to save time—just sauté briefly before adding eggs.
• To make entirely on stovetop, cover skillet and cook on low until set.
• Customize with your favorite vegetables, meats, or cheeses.
• Let cool completely before storing for meal prep or freezing.
• Frittata can be served hot, warm, or cold.

Nutrition

• Serving Size: 1 slice (1/6 of frittata)
• Calories: 220
• Sugar: 2g
• Sodium: 360mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 215mg