The potato frittata is a classic Italian dish that’s simple, comforting, and incredibly versatile. It’s similar to an omelet but thicker and heartier, often enjoyed for breakfast, brunch, or even dinner. With golden potatoes, fluffy eggs, and melted cheese, this frittata is a crowd-pleaser that works with almost any ingredient you have on hand.
Prep & Cook Time
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6 people
Equipment Needed
Cooking this frittata doesn’t require fancy tools. You only need a few kitchen essentials:
- A non-stick skillet (10–12 inch, oven-safe for best results)
- A mixing bowl to whisk eggs
- A whisk or fork for beating eggs
- A sharp knife and cutting board for slicing potatoes and onions
- A spatula for stirring and flipping
Ingredients
- 6 large eggs
- 2 medium potatoes, peeled and diced (or thinly sliced)
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil (or butter)
- ½ cup grated cheese (cheddar, parmesan, or mozzarella)
- 1 teaspoon dried herbs (oregano, thyme, or Italian seasoning)
- Salt and black pepper, to taste
- Fresh parsley or chives, for garnish (optional)
Ingredient Notes
Choosing the right ingredients makes a big difference in flavor and texture. Here’s what you should know before you start cooking:
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- Potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape and give the frittata a creamy bite. If you only have russets, peel and rinse well to remove extra starch.
- Onions: Yellow onions add sweetness, while red onions bring a sharper flavor. You can also use leeks or shallots for a milder taste.
- Cheese: Parmesan adds a nutty sharpness, mozzarella gives gooey meltiness, and cheddar provides a bold flavor. Mix cheeses for the best results.
- Herbs: Dried Italian seasoning works well, but fresh herbs like basil, thyme, or parsley elevate the flavor even more.
- Optional Add-ins: Try adding spinach, bell peppers, zucchini, or even leftover cooked meats such as bacon, ham, or sausage for extra richness.
Instructions
Follow these step-by-step directions to make a perfectly cooked potato frittata every time:
- Cook the potatoes
Heat olive oil in a large non-stick skillet over medium heat. Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until they are tender and golden brown. - Add the onions
Stir in the sliced onions and continue cooking for 3–4 minutes until softened and slightly caramelized. Season lightly with salt, pepper, and herbs. - Whisk the eggs
In a mixing bowl, whisk the eggs until smooth and fluffy. Add a pinch of salt and pepper, then stir in the grated cheese. - Combine with potatoes and onions
Pour the egg mixture evenly over the cooked potatoes and onions in the skillet. Tilt the pan slightly to ensure the eggs spread evenly. - Cook on the stovetop
Lower the heat and cook for 5–7 minutes without stirring, until the edges are set but the center is still slightly runny. - Finish in the oven
Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 8–10 minutes until the frittata is fully set and golden on top. - Serve and enjoy
Allow the frittata to cool slightly before slicing into wedges. Garnish with fresh parsley or chives, and serve warm or at room temperature.
Nutrition Facts (per serving, 6 servings)
- Calories: ~210
- Protein: 12g
- Fat: 13g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 2g
Tips & Variations
- For a lighter version, use half egg whites and half whole eggs.
- To make it spicy, add red chili flakes or diced jalapeños.
- Swap potatoes with cauliflower or zucchini for a low-carb or keto-friendly twist.
- Serve with fresh salad, toast, or avocado to make it a complete meal.
