Golden, crispy Baked Potato Frittata with creamy eggs and melted cheese - ready in just 45 minutes! This easy one-pan wonder is perfect for breakfast, brunch, or busy weeknights. Packed with protein and customizable with your favorite veggies, it's a no-fuss meal that everyone will love. Save this recipe - it's a weeknight lifesaver!
✨ Crispy, Cheesy, & Wholesome
This Potato Frittata is my secret weapon for busy nights—thinly sliced potatoes baked into a golden, creamy egg base with cherry tomatoes and herbs. It’s:
- Ready in 45 minutes (perfect for last-minute meals!)
- Naturally gluten-free and packed with protein
- Customizable with your favorite veggies (try spinach or caramelized onions!)
Pro Tip: Use leftover potatoes for even faster prep!
Love this potato frittata? Try these other easy egg-based meals:
🍳 Shrimp & Leek Frittata - Ready in 20 mins!
🥗 Cabbage Frittata - Low-calorie veggie option.
🥙 Oil-Free Omelette - Healthy 3-ingredient hack.
🌶️ Roasted Peppers Baked Eggs - Spicy tomato eggs.
More potato favorites:
🥔 Tuna Potato Salad - Perfect for meal prep.
🧀 Tuna & Potato Patties - Crispy outside, creamy inside!
🍟 Easy Potato Wedges - Oven-baked & extra crunchy.
💭Expert Tips
- Fluffier Eggs: Whisk vigorously for 60 seconds until frothy (add 1 tablespoon water for extra lift!)
- Perfect Texture: Let rest 5 mins before slicing - it keeps its shape better.
- Golden Cheese: Layer cheese under the eggs to prevent burning.
💗 Why you'll love this recipe
This foolproof frittata checks all the boxes:
✓ Effortless cooking - Just layer, bake, and serve (no flipping needed!)
✓ Pantry-friendly ingredients - Eggs, potatoes, and cheese transform into something special
✓ 45 minutes start-to-finish - Faster than takeout on busy nights
✓ Crowd-pleasing flavor - Creamy eggs, crispy potatoes, and melted cheese = an instant hit
✓Homemade - No mystery ingredients like frozen meals
Perfect for:
• Lazy weekend brunches
• "Clean out the fridge" dinners
• Meal prep (reheats beautifully!)
Pro Tip: Double the recipe - leftovers taste even better the next day!
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Potatoes: Use starchy potatoes like Russets or Yukon Golds, sliced ⅛-inch thick for even cooking. Organic varieties offer better taste.
- Eggs: Fresh, organic eggs give richer flavor and color. Bring to room temperature.
- Cherry Tomatoes: Choose ripe, firm tomatoes. Halve and pat dry to prevent sogginess.
- Double Cream: Full-fat creates the creamiest texture. Coconut cream works for dairy-free.
- Olive Oil: Extra virgin olive oil handles high heat well.
- Cheese: Freshly grate mozzarella or Parmesan for best melting.
- Smoked Paprika: ½ teaspoon adds perfect smoky depth.
- Garlic Granules: More heat-stable than fresh garlic, providing an even flavor.
♻️ Substitutions
- Potatoes: Use sweet potatoes or butternut squash.
- 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.
- Grated Mozzarella or Parmesan: Vegan cheese or nutritional yeast can be used as a dairy-free alternative 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.
- 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.
❓ Potato Frittata FAQs
The word frittata comes from the Italian verb friggere (meaning "to fry"). Originally, it simply referred to any egg dish cooked in a pan – from basic fried eggs to omelettes, or even a potato-filled version similar to Spain's tortilla.
Fun Fact: Today, "frittata" specifically means an open-faced, oven-baked egg dish, but its roots are all about pan-frying!
An omelette is a thin, folded egg dish made quickly in a pan. A frittata is a thicker, crustless egg pie that's usually started on the stove and finished in the oven.
(Key difference: Omelettes are folded and cooked fast; frittatas are unfolded and baked slowly.)
Tip: Use a frying pan for omelettes, but an oven-safe skillet for frittatas!
For the creamiest, richest texture, use full-fat dairy like whole milk or heavy cream. While water technically works, it creates a noticeably lighter, less luxurious result. The fat content makes all the difference!
Pro Tip: Heavy cream (double cream) gives the most velvety texture, while milk offers a lighter but still creamy alternative. Water should only be used if you're avoiding dairy entirely.
Prep Potatoes
Toss potato slices with olive oil, salt, and garlic powder.
Air fry at 180°C (360°F) for 10 mins until slightly tender.
Mix Eggs
Whisk the eggs, cream, cheese, salt, and pepper.
Add optional veggies (e.g., spinach).
Layer & Cook
Pour egg mix over the potatoes in a greased oven-safe dish (or foil pan).
Air fry at 160°C (320°F) for 10-12 mins until set.
Finish
Top with extra cheese, air fry for 2 more minutes to melt.
Rest 5 minutes before slicing.
🔥 Pro Tips:
No oven-safe dish? Use a greased foil liner.
Crisper top? Broil 1-2 mins after cooking.
Double batch? Cook in two layers (add 5 mins).
More Fast & Tasty Egg Breakfasts
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
Easy Baked Potato Frittata
Ingredients
- 4 large potatoes Russet, thinly sliced
- 4 eggs large
- 100 ml double cream or coconut cream for dairy-free
- 4 tablespoon olive oil extra virgin
- 100 g grated mozzarella or Parmesan
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 100 g cherry tomatoes halved
- salt & pepper
- 2 tablespoon fresh basil or parsley chopped, to garnish
Instructions
- Preheat your oven to 180C/365F/Gas mark 4.
- Peel and slice 4 large potatoes into ⅛-inch rounds (use a mandoline for evenness).4 large potatoes
- Arrange in a single layer in a greased ceramic dish. Drizzle with 2 tablespoon olive oil, then season with salt, pepper, paprika, and garlic granules Cover with aluminium foil or parchment paper and bake for 20 minutes.4 tablespoon olive oil, 1 teaspoon smoked paprika, salt & pepper, 1 teaspoon garlic granules
- Meanwhile, crack 4 eggs into a bowl, season with salt and pepper, add double cream, and mix until well combined.4 eggs, 100 ml double cream
- Uncover potatoes (they should be fork-tender). Pour egg mixture evenly over the top. Add some colour with cherry tomatoes cut into halves or quarters and finish with your chosen cheese.100 g grated mozzarella or Parmesan, 100 g cherry tomatoes
- Bake uncoverred for another 10 minutes, until a nice golden crust forms on top.
- Rest 5 minutes, then garnish with fresh basil or parsley. Slice and serve warm with a side salad.2 tablespoon fresh basil or parsley
Video
Notes
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📝 Expert Notes
✔️ Pro Techniques
- Cream Cheese Ratio: Use 60g (2 oz) cream cheese per 4 eggs for ultra-creamy texture.
- Potato Perfection: Slice ⅛-inch thick (mandoline recommended). Too thick = uneven cooking!
- Egg Secret: Whisk eggs + cream cheese until just blended (overmixing = rubbery texture).
♻️ Customize It
- Veggies: Spinach (squeeze dry!), caramelized onions, or roasted peppers.
- Cheese Swap: Feta (tangy) or smoked gouda (bold).
- Herb Twist: Dill or chives instead of basil.
🚫 Avoid Pitfalls
- Don’t overcrowd the pan—layer potatoes in a single layer.
- Rest 5 mins before slicing (sets perfectly).
🌿 Garnish Like a Pro
- A dollop of garlic yogurt or sprinkle of chili flakes.
Claudia says
My family loved this!
Sonja says
This is a great fridge cleanout recipe for the days just before the next shopping trip, to use up all the odds and ends in the veggie drawer! Made it with peppers, squash and chorizo and it was utterly more-ish. I'll save this for my rotation.