Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
Some of my best food memories are tied to slow Sunday mornings at my grandmother’s house. She had this magical way of turning the simplest ingredients into dishes that felt like pure love. One of her staples was a frittata with potatoes—a humble, hearty dish made in a single skillet that filled the house with the comforting aroma of eggs, herbs, and golden potatoes.
As a kid, I’d sit at the kitchen table, mesmerized by the sizzle of onions and potatoes in olive oil, waiting patiently for that perfect slice. It was golden on the outside, creamy on the inside, and always served with crusty bread and fresh fruit on the side.
Years later, it’s still one of my go-to recipes when I want something warm, simple, and soul-satisfying. Whether it’s for breakfast, brunch, lunch, or a light dinner, a frittata with potatoes always delivers.
In this post, I’ll walk you through the basics of making this classic dish, with step-by-step instructions, serving ideas, delicious variations, answers to common questions, and my favorite tips for success.
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Ingredients
Here’s what you’ll need for a classic 8-slice potato frittata:
Base Ingredients:
- 8 large eggs
- 1 ½ cups cooked potatoes (Yukon Gold, red, or Russets work well)
- 1 medium onion, diced
- 2 tablespoons olive oil
- ½ cup shredded cheese (cheddar, mozzarella, or parmesan)
- ¼ cup milk or cream (for a creamier texture)
- Salt and black pepper, to taste
Optional Add-ins:
- ½ cup diced bell peppers
- ½ cup spinach or kale, chopped
- Cooked bacon, ham, or sausage
- Fresh herbs like parsley, chives, or basil
- Red pepper flakes for a spicy kick
How to Prepare: Step-by-Step Guide
Step 1: Cook the Potatoes
If using raw potatoes:
- Dice them into ½-inch cubes.
- Parboil in salted water for 5–6 minutes or sauté them in a skillet with olive oil until tender and golden.
- Drain and set aside.
If using leftover or pre-cooked potatoes:
- Dice and set aside. Roasted or boiled work perfectly.
Step 2: Sauté the Veggies
In an oven-safe skillet (preferably cast iron), heat 2 tablespoons of olive oil over medium heat. Add diced onions and cook until soft and translucent—about 5 minutes.
Add in your cooked potatoes and any additional vegetables (like peppers or greens). Cook for another 4–5 minutes, stirring occasionally, until everything is golden and flavorful.
Step 3: Whisk the Eggs
In a large bowl:
- Crack 8 eggs.
- Add milk or cream.
- Season with salt, pepper, and optional red pepper flakes.
- Whisk until fully combined and slightly frothy.
Stir in shredded cheese and herbs, if using.
Step 4: Combine and Cook
Reduce skillet heat to medium-low. Pour the egg mixture evenly over the potato and veggie mixture. Gently shake the pan to distribute the eggs evenly.
Cook on the stovetop for 4–5 minutes, or until the edges begin to set.
Step 5: Finish in the Oven
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10–15 minutes, or until the center is fully set and the top is lightly golden.
Pro tip: If you don’t have an oven-safe skillet, transfer the mixture to a greased baking dish before baking.
Step 6: Cool and Serve
Let the frittata rest for 5 minutes before slicing. Serve warm, at room temperature, or even cold—it’s delicious either way.
How to Serve
This dish is incredibly versatile. Here are some serving suggestions:
Breakfast or Brunch:
- Pair with toast or a slice of sourdough
- Fresh fruit or a green salad on the side
- A dollop of Greek yogurt or sour cream
Lunch or Light Dinner:
- Serve with a simple arugula or spinach salad
- Add a bowl of soup or crusty bread
- Enjoy with a glass of iced tea, lemonade, or even a crisp white wine
Variations: Customize Your Potato Frittata
The beauty of a frittata is its flexibility. Here are some popular and delicious variations:
1. Mediterranean-Style Frittata
- Add kalamata olives, feta cheese, spinach, and sun-dried tomatoes.
2. Spanish-Inspired Frittata (Like a Tortilla Española)
- Skip the cheese and add thinly sliced potatoes and onions only.
3. Bacon and Cheddar Potato Frittata
- Add crispy bacon bits and sharp cheddar cheese.
4. Veggie-Lovers Frittata
- Add zucchini, mushrooms, red bell peppers, and cherry tomatoes.
5. Tex-Mex Frittata
- Add diced jalapeños, pepper jack cheese, and a dash of cumin. Serve with salsa.
6. Dairy-Free Frittata
- Use a plant-based milk substitute (like oat or almond milk), and skip the cheese or use dairy-free cheese.
FAQs
Q1: Can I use raw potatoes?
Yes, but you’ll need to parboil or sauté them until tender before adding them to the frittata to ensure they cook fully.
Q2: Can I make a frittata ahead of time?
Absolutely. You can refrigerate it for up to 4 days. Reheat slices in the oven or microwave.
Q3: Can I freeze a potato frittata?
Yes! Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Q4: Why did my frittata puff up and then fall?
This is totally normal. As the eggs cool, the air escapes and the frittata settles. It doesn’t affect the flavor.
Q5: Do I need to flip the frittata?
No flipping required! The stovetop + oven method cooks it evenly without the need to flip.
Q6: Can I make it without an oven?
Yes, you can cook the entire frittata on the stovetop by covering the skillet with a lid and cooking on low heat until the center is set (about 12–15 minutes).
Storage and Leftover Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual slices tightly. Freeze up to 2 months.
- Reheat: Warm in a 300°F oven for 10 minutes or microwave in 30-second intervals.
Final Thoughts
A frittata with potatoes is more than just a breakfast dish—it’s a celebration of simplicity, versatility, and comfort. Whether you’re feeding a crowd, using up what’s in your fridge, or just craving something hearty and healthy, this dish checks every box.
I love that it feels both rustic and elegant, casual yet impressive. It’s the kind of meal that invites people to gather, to sit a little longer, to savor not just the food, but the moment.
So the next time you’re standing in your kitchen wondering what to make with eggs, potatoes, and a few random vegetables, remember this recipe. With just a few steps, you’ll have a delicious, satisfying frittata that’s sure to become a staple in your home, just like it did in mine.