potato frittata recipe
The Best potato frittata recipe
The best part? It’s a great way to use up potatoes that might be getting close to their prime. You can make a big batch and freeze half for later, or just serve it fresh when you’re in the mood for something hearty but still light. It’s also surprisingly healthy—packed with protein from the eggs and fiber from the potatoes, plus it’s naturally gluten-free if you skip the breadcrumbs or use whole wheat if you want to add a little extra nutrition. It’s the kind of meal that feels like a treat but isn’t, and it’s perfect whether you’re feeding a crowd at a potluck or just making a quick meal for the family. Plus, it’s foolproof, so even if I’m not feeling extra creative in the kitchen, I know it’ll turn out good every time.
Classic Potato & Cheese Frittata
A hearty, one-pan frittata packed with tender potatoes and melted cheese, perfect for brunch or a quick lunch. The crispy edges and fluffy center make it a satisfying meal.
🥘Ingredients
- 2 large russet potatoes, peeled and thinly sliced
- 2 tbsp olive oil
- 1 tsp salt
- 8 large eggs
- 1/2 cup milk
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/4 cup chopped fresh chives
- 1/2 cup cooked bacon, diced
👨🍳Directions
-
1
Preheat oven to 375°F. Slice potatoes thinly and toss with olive oil and salt. Spread them evenly in a nonstick skillet over medium heat. -
2
Cook potatoes for 10–12 minutes, stirring occasionally, until tender but not browned. Remove from heat and set aside. -
3
Whisk eggs, milk, black pepper, and half the cheese in a bowl. Pour over potatoes in the skillet. -
4
Add optional fillings (peppers, chives, or bacon) if using. Cook on low heat for 3–4 minutes until edges set. -
5
Transfer skillet to the oven and bake for 15–18 minutes until the top is golden and the center is fully set.
🔧Equipment
- Mixing bowls
- Nonstick skillet (10-inch)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Potato & Cheese Frittata Works
❓ Frequently Asked Questions About Potato & Cheese Frittata
1. What is the best way to soften potatoes for a frittata?
Peel and dice potatoes into ½-inch cubes. Boil them in salted water for about 10–12 minutes until fork-tender but still slightly firm. Drain well and let them cool slightly before mixing into the egg batter to prevent a watery texture.
2. Can I use frozen potatoes for this recipe?
Yes, but thaw and drain them first to remove excess moisture. Thawed frozen potatoes may release too much liquid, so pat them dry with a paper towel before adding to the frittata.
3. What if I don’t have fresh herbs like parsley or chives?
Skip the herbs entirely or use dried ones in a pinch—just reduce the amount by half the recommended quantity. A pinch of dried basil or oregano also adds subtle flavor without overpowering the dish.
4. How do I prevent the frittata from sticking to the pan?
Preheat the oven-safe skillet or baking dish to 350°F (175°C) for 5 minutes before adding the eggs. Lightly grease the pan with butter or oil, then spoon in the egg mixture. Cover with foil and bake until set before uncovering for browning.
