Easy Baked Potato Frittata
This easy potato frittata is a simple, satisfying meal with potatoes, eggs, and cherry tomatoes—great for busy nights!
Servings: 4
Calories: 545kcal
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
✔️ 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).
- 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.
- Don’t overcrowd the pan—layer potatoes in a single layer.
- Rest 5 mins before slicing (sets perfectly).
Nutrition
Calories: 545kcal | Carbohydrates: 42g | Protein: 18g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 214mg | Sodium: 521mg | Potassium: 1048mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1074IU | Vitamin C: 42mg | Calcium: 290mg | Iron: 3mg
