Potato Frittata

Potato Frittata, similar to a spanish frittata or tortilla recipe, has sliced potatoes, eggs, and cheese. This savory breakfast, brunch or dinner recipe is easy to make and extremely versatile by adding a variety of vegetables, meats, or cheeses. 

Potato Frittata is the Perfect Hands-Off Meal

For me, an egg frittata always wins out over omelettes or quiches. They don’t require a lot of time and attention at the stove or preparing a pastry crust.

Potato Frittata is built for the multi-tasker (🙋‍♀️). Simply slice potatoes and onions and throw then in the oven to roast. While they are baking, whisk together the easy egg filling. Then combine everything together in a pie dish and bake again.

I’m sure you’ll find something that needs attention while your frittata is baking…🤔

Potato Frittata can be served for breakfast or is hearty enough for a weeknight dinner. See suggestions below for how it can be adapted for different tastes and what to serve alongside it.

What type of dish should I use?

Egg frittatas can be baked in any smaller oven safe dish. Cast iron skillets, pie plates, or a 8X8 baking dish are perfect sizes.

Avoid nonstick skillets that aren’t oven safe since the egg dish bakes in a higher oven temperature.

How To Make Potato Frittata

1. Slice potatoes and onions. Mix with olive oil, salt, and pepper. Roast until golden.
2. Whisk the eggs, ricotta, parmesan, salt, and pepper.
3. Add the potatoes and onions to a greased pie plate, cast iron skillet, or small baking dish. Arrange so the potatoes line bottom and come up around edges. Pour in egg mixture and bake for 30 minutes or until the egg is set. Serve hot or at room temperature.

More Ideas / Tips

• Before adding the egg mixture to the potato shell, stir in chopped bacon, ham, sausage, or prosciutto
• Roast any veggie with the potatoes – red pepper, zucchini, eggplant, broccoli, etc.
• Add chopped spinach, either thawed and squeezed dry or fresh, to the egg mixture
• Substitute cheddar cheese, feta, goat, or swiss cheese for the parmesan
• Want to omit the ricotta? Substitute 1/4 cup heavy cream and increase to 1/2 – 1 cup of desired cheese
• Instead of russet potatoes, use red, yukon gold, or sweet potatoes
• Add any fresh herbs, such as thyme, chives, or basil

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

4.88 stars (16 ratings)

Potato Frittata

Melissa Erdelac

Yield: 6

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Potato Frittata, similar to a spanish frittata or tortilla recipe, has sliced potatoes, eggs, and cheese. This savory breakfast or dinner recipe is easy to make and extremely versatile by adding a variety of vegetables, meats, or cheeses. 

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Ingredients

 

½x1x2x

• ▢ 1 pound (2) russet or red potatoes,, sliced 1/4″ medallions
• ▢ 1 (1) small onion,, halved and sliced
• ▢ 1 1/2 tablespoon olive oil
• ▢ 6 (6) large eggs
• ▢ 3/4 cup (184.5 g) ricotta cheese* , (whole or part skim)
• ▢ 1/4 cup (25 g) freshly grated Parmesan cheese
• ▢ salt & pepper

Instructions

 

• Preheat oven to 400ºF. On a large baking sheet mix together sliced potatoes, onions, and olive oil. Arrange potatoes in a single layer potatoes and season with salt and pepper. 
  
• Roast for 20 minutes, flipping potatoes halfway through. Remove from oven when potatoes are golden brown. Turn down the oven to 375ºF. Set potatoes aside to cool slightly.
  
• When the potatoes and onions are cool enough to handle, arrange them in a greased pie plate (see pic in post). Spread half the potatoes and all the onions on the bottom of the pie plate. Arrange remaining potatoes, standing up and overlapping, around the edge to form a “potato crust.” 
  
• Whisk together the eggs, ricotta, parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper until smooth. Gently pour over potatoes and onions. If desired, drizzle additional olive oil on top. 
  
• Put frittata back into 375ºF oven for 30 minutes or until middle is set and eggs are cooked through. If crust is becoming overly browned before eggs are cooked, use a  pie shield or loosely tent foil around crust. Serve hot or at room temperature.

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Notes

*More Ideas / Tips for Making Potato Frittata

• Want to omit the ricotta? Substitute 1/4 cup heavy cream and increase to 1/2 – 1 cup of desired cheese
• Before adding the egg mixture to the potato shell, stir in chopped bacon, ham, sausage, or prosciutto
• Roast any veggie with the potatoes – peppers, zucchini, eggplant, broccoli, etc.
• Add chopped spinach, either thawed and squeezed dry or fresh, to the egg mixture
• Substitute cheddar, feta, goat, or swiss cheese for the parmesan 
• Instead of russet potatoes, use red, yukon gold, or sweet potatoes
• Add any fresh herbs, such as thyme, chives, or basil

Calories: 203kcal, Carbohydrates: 18g, Protein: 11g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 172mg, Sodium: 163mg, Potassium: 402mg, Fiber: 1g, Sugar: 2g, Vitamin A: 275IU, Vitamin C: 5.7mg, Calcium: 134mg, Iron: 1.5mg

Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!