For a day of relaxation, of staying in your PJs as long as you please, and of transforming any leftovers into delicious dishes, I give you Potato Frittata.
Potato frittata is simple comfort food at its finest: lightly crispy sautéed potatoes, your protein of choice, and gooey cheese, baked together in a tender egg dish.
A frittata is like a thick, unfolded omelet. It’s different than strata (which often has layers of bread and is puffy like a soufflé), and its cousin quiche (which cooks entirely in the oven and, with the exception of Crustless Quiche, has a crust).
Frittata isn’t so much a recipe as a state of mind. Once you have the potatoes and eggs, explore the refrigerator and see where this breakfast adventure takes you.
(Only have sweet potatoes? Check out this Ham Sweet Potato Frittata instead.)
Most often for myself and Ben, a trip through the pantry and fridge leads to a potato frittata with bacon, spinach, and the remnants of whatever cheeseboard we were snacking on the night before.
When I’m home for the holidays and we cook enough food to satiate a professional football team for our small crowd, we make a frittata with the leftover ham.
Potato frittata is uncomplicated, cozy, and guaranteed to please that part of all of us that longs to sit at home in sweatpants and watch Hallmark movies.
It’s the anti-fussy, and it revels in its cast iron skillet glory.
5 Star Review
“Delicious!! My husband loves when I make this for breakfast. Have made it multiple times now. We even make this while camping with a can of potatoes? Very yummy!”— Carissa —
How to Make Potato Frittata
I use a larger (12-inch) cast-iron skillet for this recipe, because I like that it helps the potatoes brown evenly.
Further, a larger skillet spreads out the eggs, so the frittata can bake more quickly. Once it’s in the oven, you’ll have breakfast on the table in fewer than 20 minutes.
- Yukon Golden Potatoes. The most creamy, dreamy, and buttery of all potatoes, making them ideal for our frittata. Yukon golds are also packed with vitamin-C and potassium.
- Eggs. The breakfast MVP. Eggs bind together our array of hearty and savory ingredients.
- Dijon Mustard. Gives the frittata a subtle zip and deeper flavor. Plus, it pairs well with the potatoes and accentuates the cheese.
- Thick-Cut Bacon. Juicy bacon and potatoes. Need I say more? This is the ultimate crowd-pleasing ingredient.
See the “Recipe Variations” section below for tips on how to make this recipe vegetarian.
- Spinach + Green Onions. Fresh, green additions that pair nicely with the other flavors. Plus, with oodles of vitamins and iron, spinach packs a hefty nutrition punch.
- Gruyere Cheese. My ideal cheese choice for potato frittata! It’s wonderfully nutty and melty. Sharp cheddar or fontina would be tasty here too.
- Cook the bacon.
- Brown the potatoes in the bacon drippings.
- Whisk the eggs, Dijon, milk, and spices together. Add the cheese.
- Stir the spinach and green onions in with the potatoes.
- Add the bacon and spread everything into a single layer.
- Pour the eggs over the top. Bake at 350 degrees F for 15 to 20 minutes. ENJOY!
Start with this recipe as your frittata base, then feel free to customize it to suit your preferences (and your refrigerator/leftover situation).
- Caramelized Onion and Potato Frittata. Super good if you have the time. Before cooking the potato, caramelize 1 large, thinly sliced yellow onion by cooking it over low heat until it is deep golden brown, cooked down, and tender. This may take 20 or so minutes and can be done a day ahead of time.
- Italian Potato Frittata. Use fontina cheese and add 2 to 3 tablespoons of finely chopped sun-dried tomatoes. Sprinkle the baked frittata with fresh basil.
- Spanish Potato Frittata. For a classic Spanish-style frittata (sometimes called a Spanish Tortilla), omit all ingredients other than the eggs, potatoes, and spices. Sauté 1 diced, yellow onion first, then brown the potatoes. Whisk the eggs and spices together. Pour the eggs into the skillet with the veggies, and bake as directed. Perfect for when you only have a few ingredients on hand.
- Denver Potato Frittata. Swap the bacon for cooked ham and the spinach for a diced, sautéed green bell pepper and a small, diced yellow onion.
- Vegetarian Potato Frittata. Omit the bacon; you can use additional vegetables (red bell pepper is delicious!) or simply cook the potatoes in melted butter instead of the bacon drippings.
- Deep Dish Frittata. Check out my Cheesy Chicken Pepper Broccoli Frittata.
Potato Frittata Storage Tips
- To Store. Leftover potato frittata can be refrigerated for up to 2 days.
- To Reheat. Reheat gently in the microwave or in a baking dish in a 350 degrees F oven.
- To Freeze. Freeze leftover frittata in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
This recipe makes excellent leftovers! You can freeze potato frittata (I like to cut it into single-servings and individually wrap them first) or pop it into the refrigerator for fast, healthy meals.
Recommended Tools to Make Potato Frittata
- Ovenproof Skillet. My favorite tool for making frittatas.
- Small Whisk. No more splashing eggs all over the counter while you whisk.
- Measuring Spoons. These double-sided spoons are great for recipes with lots of ingredients to measure.
Wishing you merry mornings, complete with easy-breezy meals, today’s potato frittata included. I’d love to hear which variation you try!
- 2 strips thick-cut bacon diced (see notes to make vegetarian)
- 2 medium Yukon gold potatoes peeled and ½-inch diced (about 2 cups)
- 8 large eggs
- 3 tablespoons nonfat milk or milk of choice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup shredded gruyere sharp cheddar, or other similar, melty cheese
- 1 cup roughly chopped fresh spinach
- ½ cup finely chopped green onions about 3 medium
- Place a rack in the center of your oven and preheat the oven to 350 degrees F.
- Cook the bacon in a large (12-inch) ovenproof skillet with high sides over medium low. Continue cooking, stirring occasionally, until the bacon is crisp and the fat has rendered, about 8 to 10 minutes (don’t rush it or the bacon will burn). With a slotted spoon, transfer the bacon to a paper-towel lined plate. Blot dry.
- To the skillet with the bacon drippings, add the potatoes. Cook for 8 to 10 minutes, until the potatoes are very tender and browned, stirring gently from time to time so that the potatoes cook evenly.
- Meanwhile, in a medium bowl, whisk together the eggs, Dijon, milk, salt, and pepper until well combined. Stir in the cheese.
- Once the potatoes are tender, add the spinach and green onion to the skillet. Stir and cook until the greens are wilted, 1 to 2 minutes.
- Return the bacon to the skillet. Spread the potatoes, greens, and bacon into a single layer.
- Carefully pour over the egg mixture, smoothing the top.
- Bake for 15 to 20 minutes, just until the eggs are set (the cooking time may vary based on your skillet, so keep an eye on it). Slice and serve immediately.
- TO STORE: Leftover potato frittata can be refrigerated for up to 2 days.
- TO REHEAT: Reheat gently in the microwave or in a baking dish in a 350 degree F oven.
- TO FREEZE: Freeze leftover frittata in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE VEGETARIAN: Omit the bacon; cook the potatoes in 2 tablespoons extra virgin olive oil, instead of bacon drippings
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