How to make Potato Frittata
Try this easy Potato Frittata recipe! Perfect for breakfast or brunch, it’s packed with potatoes, eggs, and cheese. Simple, delicious, and ready in no time!
I always find myself using the ingredients I have in my cupboard, especially before heading out for food shopping. I aim to utilize all the food I have to minimize food waste. It’s amazing how many interesting recipes come out of this process.
This veggie dish is ideal for a fast meal on busy days. Whether served as a main course or a snack, it’s bound to leave everyone wanting more. You should also try our Easy Tuna Rice Salad, Grilled Eggplant Salad, Turkish Borek with meat and cheese or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
OUR LATEST VIDEOS
Looking for more? Check out these Dinner Recipes!
I love quick, restaurant-quality dishes that taste amazing and are easy to make. In just 30 minutes, I can make a delicious meal for my family with ingredients I control. Sharing homemade meals creates special memories that last.
Why you’ll love this recipe
This recipe for Potato Frittata is a hit because it’s quick, easy, and uses basic ingredients. Eggs and potatoes are always a family favourite, and here they’re made even tastier with cheese and herbs.
It’s a simple dish that’s perfect for busy nights. Since it’s homemade, you know exactly what goes into it, making it a healthier choice. Kids love it too, so it’s a win-win for everyone at the table.
Expert Tips
Beat the Eggs Well: Whisk the eggs thoroughly to incorporate air, which makes the frittata light and fluffy. Mix in cheese, herbs, and seasonings for an extra taste before pouring over the potatoes.
Let It Rest: After removing the frittata from the oven, let it rest for a few minutes before slicing. This helps it set and makes it easier to cut into clean, neat slices.
Ingredients
- Potatoes: Choose starchy potatoes like Russets or Yukon Golds, sliced thinly for even cooking. They give the frittata texture.
- Eggs: Fresh eggs work best, holding the frittata together and adding protein.
- Cherry Tomatoes: Pick ripe tomatoes for sweetness and visual appeal.
- Double Cream: Use full-fat cream for richness and creaminess.
- Olive Oil: Extra virgin olive oil is best for cooking and enhancing.
- Grated Mozzarella or Parmesan: Grate fresh cheese for good taste and texture.
- Paprika: Smoked paprika adds depth with a hint of smokiness.
- Garlic Granules: Choose quality granules for a strong garlic taste.
- Salt & Pepper: Season gradually to enhance overall appeal.
- Basil or Parsley: Fresh herbs add freshness and visual interest to the dish.
Substitutions
- Potatoes: Sweet potatoes or butternut squash can be used as alternatives.
- Eggs: For a vegan option, you can use tofu or chickpea flour mixed with water as an egg substitute.
- Cherry Tomatoes: Sun-dried tomatoes or roasted red peppers can provide a similar taste. Double Cream: Coconut cream or cashew cream can be used as a dairy-free alternative.
- Olive Oil: Any cooking oil like vegetable oil, avocado oil, or coconut oil can be used as a substitute for olive oil.
- Grated Mozzarella or Parmesan: Vegan cheese or nutritional yeast can be used as dairy-free alternatives for a cheesy taste.
- Paprika: Chili powder or cayenne pepper can provide a similar smoky taste and mild heat.
- Garlic Granules: Use fresh minced garlic or garlic powder.
- Salt & Pepper: These can be adjusted to taste, and any other preferred seasoning can be used as well.
- Basil or Parsley: Any fresh herbs like cilantro, chives, or dill.
Storage and leftovers
Refrigeration: Store leftover potato frittata in a sealed container in the fridge for up to 3-4 days.
Reheating: Microwave individual portions for 1-2 minutes or warm in a skillet until heated.
More similar recipes
Looking for more? Check out +54 Dinner Recipes!
Did you give this Potato Frittata recipe a try? Please share your experience by rating it ⭐️⭐️⭐️⭐️⭐️ and dropping a comment below. Your feedback is greatly appreciated and fuels my passion for creating recipes!
Follow me on Instagram – Pinterest or Facebook and tag your creations
How to make Potato Frittata
Ingredients
- 4 large potatoes
- 4 eggs
- Cherry tomatoes
- 100 ml double cream
- 4 tbsp olive oil
- 100 g grated mozzarella or Parmesan
- 1 tsp paprika
- 1 tsp garlic granules
- Salt & pepper
- Basil or parsley to garnish
- Other ingredients that can be used: green onions leeks, spinach, a mix of white potatoes with sweet potatoes, caramelized onions, sautéed mushrooms, baked peppers, and the list can go on indefinitely 😋.
Instructions
- Preheat your oven to 180C/365F/Gas mark 4.
- Start by peeling your potatoes and cutting them into thin round slices.
- Place them in a ceramic dish, lightly greased with olive oil.
- Season with salt, pepper, paprika, and garlic granules, and sprinkle some olive oil as well.
- Cover with aluminium foil and bake for 20 minutes.
- Meanwhile, crack 4 eggs into a bowl, season with salt and pepper, add double cream, and mix until well combined.
- When the potatoes are soft, add the egg mix on top. Add some colour with cherry tomatoes cut into quarters and finish with your chosen cheese.
- Bake for another 10 minutes, until a nice crust forms on top.
- Garnish with fresh basil or parsley.
Video
Notes
- Ensure the potatoes are thinly sliced for even cooking and a tender texture.
- Adjust the seasoning according to your taste preferences.
- Feel free to customize the frittata with additional vegetables or herbs.
- Use an oven-safe skillet for seamless stovetop-to-oven cooking.
- Garnish with fresh herbs or grated cheese for extra flavor.
Nutrition
PIN THIS RECIPE TO MAKE IT LATER
