How to make Potato Frittata
Try this easy Potato Frittata recipe! Perfect for breakfast or brunch, it’s packed with potatoes, eggs, and cheese. Simple, delicious, and ready in no time!
I always find myself using the ingredients I have in my cupboard, especially before heading out for food shopping. I aim to utilize all the food I have to minimize food waste. It’s amazing how many interesting recipes come out of this process.
This veggie dish is ideal for a fast meal on busy days. Whether served as a main course or a snack, it’s bound to leave everyone wanting more. You should also try our Easy Tuna Rice Salad, Grilled Eggplant Salad, Turkish Borek with meat and cheese or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
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Why you’ll love this recipe
This recipe for Potato Frittata is a hit because it’s quick, easy, and uses basic ingredients. Eggs and potatoes are always a family favourite, and here they’re made even tastier with cheese and herbs.
It’s a simple dish that’s perfect for busy nights. Since it’s homemade, you know exactly what goes into it, making it a healthier choice. Kids love it too, so it’s a win-win for everyone at the table.
Expert Tips
Beat the Eggs Well: Whisk the eggs thoroughly to incorporate air, which makes the frittata light and fluffy. Mix in cheese, herbs, and seasonings for an extra taste before pouring over the potatoes.
Let It Rest: After removing the frittata from the oven, let it rest for a few minutes before slicing. This helps it set and makes it easier to cut into clean, neat slices.
Ingredients
- Potatoes: Choose starchy potatoes like Russets or Yukon Golds, sliced thinly for even cooking. They give the frittata texture.
- Eggs: Fresh eggs work best, holding the frittata together and adding protein.
- Cherry Tomatoes: Pick ripe tomatoes for sweetness and visual appeal.
- Double Cream: Use full-fat cream for richness and creaminess.
- Olive Oil: Extra virgin olive oil is best for cooking and enhancing.
- Grated Mozzarella or Parmesan: Grate fresh cheese for good taste and texture.
- Paprika: Smoked paprika adds depth with a hint of smokiness.
- Garlic Granules: Choose quality granules for a strong garlic taste.
- Salt & Pepper: Season gradually to enhance overall appeal.
- Basil or Parsley: Fresh herbs add freshness and visual interest to the dish.
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Substitutions
- Potatoes: Sweet potatoes or butternut squash can be used as alternatives.
- Eggs: For a vegan option, you can use tofu or chickpea flour mixed with water as an egg substitute.
- Cherry Tomatoes: Sun-dried tomatoes or roasted red peppers can provide a similar taste. Double Cream: Coconut cream or cashew cream can be used as a dairy-free alternative.
- Olive Oil: Any cooking oil like vegetable oil, avocado oil, or coconut oil can be used as a substitute for olive oil.
- Grated Mozzarella or Parmesan: Vegan cheese or nutritional yeast can be used as dairy-free alternatives for a cheesy taste.
- Paprika: Chili powder or cayenne pepper can provide a similar smoky taste and mild heat.
- Garlic Granules: Use fresh minced garlic or garlic powder.
- Salt & Pepper: These can be adjusted to taste, and any other preferred seasoning can be used as well.
- Basil or Parsley: Any fresh herbs like cilantro, chives, or dill.
Storage and leftovers
Refrigeration: Store leftover potato frittata in a sealed container in the fridge for up to 3-4 days.
Reheating: Microwave individual portions for 1-2 minutes or warm in a skillet until heated.
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How to make Potato Frittata
Ingredients
- 4 large potatoes
- 4 eggs
- Cherry tomatoes
- 100 ml double cream
- 4 tbsp olive oil
- 100 g grated mozzarella or Parmesan
- 1 tsp paprika
- 1 tsp garlic granules
- Salt & pepper
- Basil or parsley to garnish
- Other ingredients that can be used: green onions leeks, spinach, a mix of white potatoes with sweet potatoes, caramelized onions, sautéed mushrooms, baked peppers, and the list can go on indefinitely 😋.
Instructions
- Preheat your oven to 180C/365F/Gas mark 4.
- Start by peeling your potatoes and cutting them into thin round slices.
- Place them in a ceramic dish, lightly greased with olive oil.
- Season with salt, pepper, paprika, and garlic granules, and sprinkle some olive oil as well.
- Cover with aluminium foil and bake for 20 minutes.
- Meanwhile, crack 4 eggs into a bowl, season with salt and pepper, add double cream, and mix until well combined.
- When the potatoes are soft, add the egg mix on top. Add some colour with cherry tomatoes cut into quarters and finish with your chosen cheese.
- Bake for another 10 minutes, until a nice crust forms on top.
- Garnish with fresh basil or parsley.
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Notes
- Ensure the potatoes are thinly sliced for even cooking and a tender texture.
- Adjust the seasoning according to your taste preferences.
- Feel free to customize the frittata with additional vegetables or herbs.
- Use an oven-safe skillet for seamless stovetop-to-oven cooking.
- Garnish with fresh herbs or grated cheese for extra flavor.
This recipe is a weeknight lifesaver. But it’s also the perfect dish to make for any meal really, you’ll want to eat it all day long!
This might be the perfect healthy and hearty breakfast. I prepared everything the evening before and just baked it in the morning, adding some spinach and peppers to up the veggie content. It came out so crispy, bubbly and cheesy, no one even realised they were eating something healthy.
This is a recipe I can enjoy any time of day – it is ideal for weekend brunch, a simple lunch or dinner with a green salad. Tasty and easy to prepare. Yum!
I loved everything about this dish. It was easy and so tasty. And that it used staple ingredients. I was happy that I had all the ingredients at home already! Delish.
This potato frittata is such a good weeknight dish. I made it with leftover sliced roast potatoes and was really happy with how it turned out!
I loved every bit of this potato frittata. It was easy to make and so good. Perfect to have for lunch or just as an in between savoury snack.
Yum! A brunch game-changer! It’s hearty, flavorful, and surprisingly easy to make. Definitely adding this to my weekly rotation. Thanks for another great recipe! 😊
One of our all time favorite brunches.It’s become a holiday tradition in our house.
My husband thought this was the best breakfast dish I’ve made in months! We both thought it was delicious.
This potato frittata was absolutely delicious!! This recipe was easy to follow and prepare. The whole family loved it for our Sunday breakfast.
Potato frittata looks delicious I tried it, and I like the crispy top and creamy interior.
Love this Potato Frittata! It’s crunchy, tasty and healthy too! Most definitely my go to for brunch!