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This simple potato frittata is yummily soft, delicious, and easy to make with everyday ingredients. It’s a no-frills, budget-friendly meal full of protein. The perfect brunch recipe everyone will love.
Published on August 2020 /Updated on September 2024
I’m re-sharing this popular Italian dish I grew up with. It’s a humble, economical, yet flavorful potato frittata, one of those meals I would eat for breakfast, lunch, or dinner.
A frittata is an egg-based dish similar to a crustless quiche or an omelet, but it has a slightly firmer texture and can be cooked entirely on the stove or finished in the oven. It combines eggs and seasoning, and it’s great for using up any vegetables or cheese hiding in the fridge, including leftover pasta.
Although I love making any frittata, this potato frittata recipe is special to me as it was one of my staples as a child. And it’s still my hero, especially when I want to whip up a meal quickly using staple ingredients like potatoes and nutritious eggs.
If you have some roasted potatoes on hand, you can use them here, but cooking them from scratch doesn’t take long. And there’s no need to boil them first. Just pan-fry them until they are soft and flavorful; they will shine alongside some herbs and cheese.
This super tasty potato frittata is perfect for a savory brunch or a quick weeknight dinner. If served in bite-size portions, it makes a delicious party nibble. And it’s totally kid-friendly, too. What’s not to love?
Bonus? Frittata leftovers keep well and taste delicious, too.
List of the ingredients
- Potatoes
- Eggs
- Fresh or dried herbs
- Cheese
- Cream or milk
- Olive oil
- Salt & pepper
How to make potato frittata
RECIPE NOTES
Ingredients & substitutions
Potatoes: Waxy potatoes, like red or Yukon gold potatoes, baby potatoes, or new potatoes, hold their shape and work best. However, a potato frittata should make your life easier, so feel free to use whatever kind of potatoes you have in your pantry.
Olive oil: The potatoes are cooked in olive oil until soft and flavorful. But they’re not deep-fried and should not swim in olive oil.
Eggs: I used 6 eggs for this frittata, but you can add a few more and adjust the seasoning and cooking time accordingly.
Cream: I used heavy cream, but cottage cheese, sour cream, or whole-fat milk works fine. A small amount of full-fat dairy improves the final texture, making the frittata less eggy and softer.
Herbs: I love fresh herbs like parsley and chives for this potato and egg frittata, but fresh dill, basil, and green onions are delicious, too. You can also use convenient dried herbs (dried parsley, chives, dill, Italian herb seasoning, for example) or add some of this flavor-packed
Cheese: It adds flavor and improves the texture. I usually add a handful of grated parmesan cheese, but grated cheddar, goat cheese, and crumbled feta cheese work fine, too.
Salt & pepper: For flavor.
Serving suggestions
Potato frittata is extremely versatile. It can be enjoyed at any time of the day and makes a terrific brunch or lunch when fresh from the oven and deliciously soft. Serve with and a green on the side. But a potato frittata is also great for meal prep or picnic, or you can turn it into a party nibble to feed a crowd: whip up a big batch, cut it into bite-size pieces, and serve along with and more
Leftovers & Storage Tips
This potato frittata is best when fresh and slightly warm, but leftovers are still delicious and keep well in the fridge in an airtight container for up to 3-4 days. To serve, reheat in a microwave for a few seconds or enjoy at room temperature.
More frittata recipes you’ll love
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Potato Frittata
This simple potato frittata is yummily soft, delicious, and easy to make with everyday ingredients. It's a no-frills, budget-friendly meal full of protein. The perfect brunch recipe everyone will love.
- 2 tablespoon olive oil
- 16 oz (450 grams) Potatoes (weighed after peeling, they're 2 large potatoes)
- ½ teaspoon fine salt
- ⅛ teaspoon black pepper
Egg mixture
- 6 eggs
- ¼ cup cream or full-fat milk
- ¼ cup grated parmesan cheese (or your fav grated hard cheese)
- ¼ heaped teaspoon salt
- a few cracks of black pepper
- 2 tablespoon chopped parsley (or ½ tsp dried herbs)
- 1 tablespoon Chopped chives (or ½ tsp dried herbs)
- Peel and cut the potatoes into 1-inch cubes. If the potatoes are small, you can cut them into ½-inch slices. Try to keep the same size.
- Heat the olive oil in an oven-proof nonstick pan over medium-high heat. I use a 10-inch cast iron pan.
- Add potatoes, salt, and pepper, and gently pan-fry over medium-high heat, stirring frequently, for about 13-15 minutes or until the potatoes are fork-tender.
- Meanwhile, preheat the oven to 375 ℉/190 ℃, and whisk the eggs, cream, cheese, salt, pepper, and herbs in a large bowl. If you skip the parmesan or use another type of cheese, I recommend seasoning to taste.
- Pour the egg mixture evenly over the potatoes, reduce the heat, and cook until the eggs at the edges begin to set around the edges (this will take about 3 minutes).
- Transfer the skillet to the oven and bake until the center looks set with a firm jiggle – it should take about 6 minutes.
- Let it cool for 5 minutes, then cut into wedges and serve.
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