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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.

Easy potato frittata with spinach

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. Best part? You can enjoy this frittata for many meals; lunch and dinner too! (just like my Eggs in Purgatory).

It’s the anti-fussy, and it revels in its cast iron skillet glory. (Pair this frittata with an Easy Fruit Salad for a bright and healthy meal.)

Potato frittata cut into slices

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.

The Ingredients

  • 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. Want to put your skills to the test? Try your hand at a French Omelette or a Western Omelette.
  • 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.

The Directions

Bacon pieces in a pot
  1. Cook the bacon.
Chopped potatoes in a pot
  1. Brown the potatoes in the bacon drippings.
Eggs in a bowl with seasoning
  1. Whisk the eggs, Dijon, milk, and spices together. Add the cheese.
  2. Stir the spinach and green onions in with the potatoes.
Vegetables and meat in a pot
  1. Add the bacon and spread everything into a single layer.
Eggs being poured over a pot of ingredients
  1. Pour the eggs over the top. Bake at 350 degrees F for 15 to 20 minutes. ENJOY!
A pot with potato frittata

Recipe Variations

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.

Prefer a frittata with only egg whites? Check out my scrumptious Egg White Frittata instead. Need an egg bake that’s fit for a crowd? Try my Healthy Breakfast Casserole with hash browns instead.

A slice of potato frittata on a plate

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. 

Storage Tips

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.

What to Serve with Potato Frittata

Three plates of 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!

Potato Frittata

4.84 from 36 votes
A healthy, satisfying oven baked potato frittata with spinach, cheese, and bacon. It’s easy and perfect for any meal!

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes

Servings: 6 servings


  • 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


Serving: 1(of 6)Calories: 232kcalCarbohydrates: 16gProtein: 13gFat: 13gSaturated Fat: 5gCholesterol: 234mgPotassium: 505mgFiber: 2gSugar: 1gVitamin A: 954IUVitamin C: 19mgCalcium: 137mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.84 from 36 votes (23 ratings without comment)

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  1. This frittata is making me SO hungry!! I can’t wait to make this and then dig in! :) Hope you have a wonderful Christmas in Kansas! 

  2. Shawnna, A very Merry Christmas to you too! Thank you so much for your kind words. I’m sorry for the loss of your grandma also. I hope this Christmas is filled with many wonderful memories of her!

  3. Becky, this made me tear up! Thank you so much for your kind words. Wishing you a very Merry Christmas, and a blessed new year too!

  4. Christmas season is such a wonderful time of year. It is good to hear you will be with loved ones. And if they are real lucky, you’ll make this terrific frittata for them. Merry Christmas to you!

  5. A wonderful friend made dinner for me for weeks when I was home recovering recently from a very big surgery. I am now able to cook and take care of myself again, so am sharing with her some of my favourite meals. Back in the early 1970s I had frittatas every morning at a little waterfront bar near my accommodations in Barcelona. I met several elderly widows who also went there every morning for a shot of brandy in their coffee and some tapas to start their day. They were wonderful, good humoured and very kind ladies. This recipe tastes very much like the frittatas of that time, and turned out beautifully. I plan to spend the weekend making more to cheer up my friends during our coming wintr snowstorm5 stars

    1. Sasha, what a beautiful memory! Thank you for sharing that story and for sharing this recipe with others. I’m so happy you enjoyed it!

  6. 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 yummy5 stars

  7. Erin, I can’t wait to make this. I am sure it will be wonderful. My family and friends enjoy all of your recipes. You rock ! The comments from Becky Kozowski which show here from December 23, 2015, have roused my curiosity. She was responding to a touching post you made. I would love to see what you posted that touched her heart. Is that possible ?5 stars

    1. Hi Andrea! I refreshed this recipe a bit after its original posting date in 2015, giving it new photos and more helpful recipe information; I believe I had originally shared the recipe the year I lost my grandparents, so that might have been mentioned at that time. I do hope you enjoy the recipe!

  8. Absolutely delicious. I paired with a Caesar salad and it made for an easy and tasty weeknight dinner. Even my picky daughter went back for another slice!5 stars

  9. First, the choice of Yukon Gold potatoes was perfect! However, to make it “ours,” we need to make some changes next time: less salt, more green onions (I chopped six green onions, and it only came to a quarter cup…recipe really needs the entire half cup), more bacon (we used thick cut maple bacon and would like more of that taste), a bit more Dijon mustard, and some extra spinach. We already used extra Gruyere. Overall, worth the effort and a second try, though I needed salsa this time to give it more flavor. Thanks for all the recipes. We have tried several and have new keepers.4 stars

  10. Another hit! What a great, easy and versatile dish! I’m not a very good cook, but everything I make from your website (and your cookbook) are just marvelous and makes me feel like I accomplished something wonderful! Thank you for all your delicious reciepes!5 stars

  11. I used a few cooked turkey sausage links instead of bacon, kale instead of spinach, and sharp cheddar for the cheese. It was TO DIE FOR. Can’t wait to make it again. Might try it with sweet potatoes and a different cheese. Thank you for the recipe, Erin!!5 stars

  12. Take your time. It’s worth it the end. I added bell pepper instead of asparagus (didn’t have any). Really tasty. A great breakfast for a chilly Autumn morning is South Carolina.5 stars

  13. Delicious! I tripled the bacon (husband’s request) & doubled the spinach & cheese.
    I used frozen diced potatoes. Worked great.4 stars

  14. I was looking for an easy and healthy-ish dinner recipe for myself since family out. This definitely was spot on.

    Great and easy recipe. I halved the recipe. I used sweet potatoes instead of Yukon and cheated using costco signature bacon crumbles plus added some mushrooms and a dash of salt and pepper to the base layer. In the egg mixture, I made it as written but used cashew milk plus added some garlic powder. It was absolutely delicious. Thank you for sharing.5 stars