This savory Potato Frittata combines sharp cheddar, thinly sliced potatoes, and scallions for a flavorful breakfast or brunch. It serves a crowd, reheats well, and can be ready in under 30 minutes.
Once you learn how to make a frittata, you’ll find it’s a flexible dish that welcomes countless variations. A frittata is essentially a large, open-faced omelet that’s started on the stovetop and finished in the oven, yielding a crustless quiche-like slice without the heavy cream typical of quiche.
Eggs provide a blank canvas for ingredients you love or need to use up. Leftover roasted vegetables, bits of cheese, or cooked proteins all work beautifully. In this version, potatoes add satisfying heft—think of it as a simpler cousin to the Spanish tortilla, but quicker to prepare.
Potatoes pair naturally with eggs and make this frittata feel hearty and comforting. It’s also ideal for entertaining: bake a large frittata, slice it, and serve straight from the pan to make entertaining low-effort and delicious.
What is a Frittata?
A frittata starts on the stovetop and finishes in the oven. It’s thicker than an omelet and generally contains less cream than a quiche. Once baked, it’s sliced and served warm or at room temperature.
I like to present the frittata in the pan at the table or slice it on plates. It pairs well with fresh tomatoes and a peppery green like arugula for brightness.
Vegetables and cheeses are classic additions to a frittata; potatoes are one of my favorites because they add texture and substance. Use whatever potatoes you prefer—Russets for a fluffier bite or Yukon Gold or red potatoes for a firmer, waxy texture.
Tips for Best Results
Use a cast-iron skillet if you have one – it holds heat well so the frittata finishes evenly in the oven. Any oven-safe, well-seasoned pan will also work.
Cook the potatoes first – give the sliced potatoes a head start on the stove so they’re tender by the time the frittata finishes baking.
Watch the oven near the end – oven temperatures vary. Check toward the end of baking to avoid overcooking; the frittata is done when it no longer jiggles and no liquid egg remains.
Step by Step Guide:
Preheat the oven to 375°F. Heat a large oven-safe nonstick or cast-iron pan over medium heat with olive oil. Arrange thinly sliced potatoes in an even layer, season lightly with salt, and cover to cook until fork-tender (about 8 minutes, depending on slice thickness):
What Kind of Potato To Use
Both starchy potatoes (like Russets) and waxy varieties (Yukon Gold or red potatoes) work. Russets yield a fluffier texture while waxy potatoes stay firmer—choose according to your preference.
While the potatoes cook, whisk the frittata mixture: 8 large eggs, a splash of heavy cream, about 4 oz freshly grated sharp cheddar, 2 sliced scallions, and 1/4 teaspoon salt until slightly frothy:
Ingredient Substitutions
Frittatas are highly adaptable. Swap cheeses—gruyere, Monterey Jack, Fontina, or mozzarella all melt well. Replace scallions with chives, leeks, or fresh herbs. Add up to 1 cup of sautéed vegetables like bell peppers, zucchini, or broccoli (cook them before adding).
When the potatoes are tender, dust with paprika if desired and pour the egg mixture over them. The eggs will begin to set around the edges on the stovetop:
Transfer the skillet to the preheated oven and bake for 15–18 minutes, until the frittata is set and lightly golden at the edges. Check it near the end to avoid overcooking:
Remove when there’s no liquid egg left and the center is firm. Let it rest briefly, then slice and serve:
How to Serve It
Serve warm with fresh cherry tomatoes and arugula for brightness, or keep it simple and enjoy plain. It’s suitable for breakfast, brunch, a light lunch, or dinner. Present it whole in the skillet for guests to slice, or plate individual portions with a simple salad or toast.
This recipe pairs well with simple sides like biscuits or English muffins and can be adapted to include proteins or additional vegetables for heartier meals.
Tips and FAQs:
Cool to room temperature, then refrigerate in an airtight container for up to 5 days.
Reheat gently in a low oven (about 250°F) for 10–12 minutes, wrapped to retain moisture. Avoid the microwave, which can make eggs rubbery.
Yes. Freeze in an airtight container for up to two months. Thaw overnight in the refrigerator before reheating.
Yes. You can pre-whisk the egg mixture and precook the potatoes, then assemble and bake when ready. Or fully make it ahead and reheat before serving.
Yes, but reheating slightly improves the texture of the potatoes and cheese.
No. Finishing in the oven ensures even cooking. Stovetop-only cooking can overcook the bottom before the center sets.
Potato Frittata
4
to 6 servings
5 mins
20 mins
25 mins
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Ingredients
- 1/2 lb potato*
- 2 tbsp olive oil
- salt
- dusting of paprika optional (about 1/4 tsp)
- 2 scallions sliced
- 4 oz freshly grated cheddar cheese
- 8 large eggs
- 2 tbsp heavy cream
Instructions
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Preheat the oven to 375°F.
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Slice the potatoes thinly (a mandoline helps). No need to peel unless you prefer to.
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Add olive oil to a 12-inch ovenproof nonstick or cast-iron skillet, then layer the potatoes in a single even layer.
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Season with a pinch of salt and paprika if using. Cover and cook over medium heat about 8 minutes, until fork-tender.
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Meanwhile, whisk scallions, cheddar, eggs, cream, and 1/4 tsp salt in a large bowl until combined and slightly frothy.
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When the potatoes are cooked, pour the egg mixture over them.
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Place the skillet in the oven and bake 15–18 minutes until the frittata is set and there’s no visible liquid egg when the pan is jiggled.
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Slice and enjoy.
Notes
**Cooking time depends on potato slice thickness—use tenderness as your guide.
Storing leftovers: Refrigerate in an airtight container up to 5 days.
Reheating: Warm gently in a low oven (about 250°F) to avoid drying or overcooking; avoid the microwave for best texture.
Freezing: Freeze up to 2 months in an airtight container; thaw overnight in the refrigerator before reheating.
Make-ahead: Pre-whisk the batter and precook the potatoes, then finish baking when ready, or cook fully ahead and reheat.
Nutrition
Carbohydrates: 12 g,
Protein: 21 g,
Fat: 29 g
Nutrition is estimated and provided as a guideline.
Post updated in April 2022. Originally posted March 2014.