potato frittata

Upgrading your brunch game is effortless with this potato-packed frittata.

Potato Frittata Recipe

baby potatoes

bacon

scallions

sharp cheddar cheese, shredded (about 2/3 cup)

eggs

half-and-half milk

salt

black pepper

dry mustard, Dijon mustard

water

canola oil

Arrange a rack in the top third of the oven and heat the oven to 350°F.

Thinly slice 6 ounces baby potatoes into rounds. Cut 3 thick-cut bacon slices crosswise into small pieces. Finely slice the green and white parts of 2 medium scallions on a slight diagonal. Grate 3 ounces sharp cheddar cheese on the large holes of a box grater (about 2/3 cup). 

Whisk 8 large eggs in a large bowl. Add 1/4 cup half-and-half or whole milk, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dry mustard or 1 teaspoon Dijon mustard. Whisk to combine.

Place the bacon in a 10-inch cast iron or oven-safe nonstick skillet over medium heat and cook until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a medium bowl. Add the potatoes to the pan, spread into a single layer, and cook for 3 minutes. 

Add 1/2 cup water. Cover, reduce the heat to medium-low, and cook the potatoes until slightly softened, 3 to 5 minutes. Using the slotted spoon, transfer the potatoes to the bowl with the bacon. Pour off any remaining water and dry the pan.

Add 1 tablespoon canola oil to the pan and return to medium-low heat. Pour in half the egg mixture and let cook undisturbed until the bottom begins to set, about 3 minutes.

Sprinkle with half of the bacon and potato mixture, half the scallions, and half the cheese. Pour the remaining egg mixture on top and shake the skillet to settle the mixture. Sprinkle with the remaining potato and bacon and scallions. Shake the skillet again, then sprinkle with the remaining cheese. Cook undisturbed until the eggs at the edges of the skillet begin to set, about 2 minutes.

Transfer the skillet to the oven and bake until the eggs are just set and the edges are golden-brown and come away from the pan, about 15 minutes. (The center should no longer jiggle.)

Heat the broiler to HIGH and broil until the top of the frittata is lightly golden-brown in spots, 1 to 2 minutes. Let cool in the skillet for 5 minutes, then slice into wedges and serve warm or at room temperature.

Potato and Onion Frittata

olive oil

yellow flesh potatoes,

Spanish onion, thinly sliced

eggs, lightly beaten

Salt and pepper

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a 30-cm (12-inch) non-stick skillet, heat 60 ml (1/4 cup) of oil over high heat. Add the potatoes and onion and coat well with the oil. Season with salt and pepper. Cover and cook gently for 10 to 15 minutes, stirring frequently, until the potatoes are tender. Let cool.

With the rack in the middle position, preheat the oven’s broiler.

In a bowl, gently combine the egg and potato mixture. Season generously with salt and pepper.

In the same skillet, cleaned, heat the remaining oil over medium heat. Pour the egg and potato mixture and cook gently for about 5 minutes. Finish cooking in the oven for about 5 minutes. 

Délicieux! J’ai pris des petites pommes de terre Parisiennes , j’ai fait rissolé avec l’oignon , ai ajouté des petits morceaux de bacon de dos pour le goût puis j’ai ajouté un peu de fromage râpé avant de mettre au four . Herbes fraîches à la sortie du four 

Superbe recette facile et rapide à faire! :)

Tellement bon et savoureux! J'ai utilisé un reste de pommes de terre qui avaient cuit avec un rôti de palette au vin rouge. J'ai également servie la frittata avec une salade du jardin. Parfait pour un souper de semaine sans viande :)
 Merci Ricardo et toute l'équipe

Très ordinaire. Entre ça et juste une bonne omelette improvisée, je préfère l'omelette. Ne referai pas.

Délicieux gratiné au deux fromages à refaire...

Elle est identique à celle que je mangeais à Barcelone. Humm

Très bon !  Pour un petit lunch improvisé avec ma fille ( fine bouche ), elle a bien aimé. Merci pour la recette

Juste à cause que rien ou à peu près est parfait… elle est délicieuse!
Pour ma part, j’ai utilisé un sel d’ail de la réserve BBQ. J’ai ajouté ail haché, champignon et de la pancetta au poivre noir… Le ciel!! ❤️

Baked potato frittata with fresh herbs warm Middle Eastern spices. For a fluffy potato omelet, salt the eggs before cooking and add a little baking powder to the egg mixture when whisking. If you like, use russet or sweet potatoes instead of gold potatoes.

Easy Potato Omelet Recipe

Extra virgin olive oil

garlic cloves, (minced)

Kosher salt

coriander

Aleppo pepper

½ teaspoon sweet paprika

turmeric

dill

parsley

Adjust a rack in the middle of the oven and preheat to 375 degrees F.

In a 10-inch cast iron or oven-safe skillet heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.

Add the cubed potatoes, green onions, and garlic. Season with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes, or until the potatoes are tender and cooked through (manage your heat to make sure the garlic does not burn).

In a mixing bowl, whisk together the eggs and fresh herbs. Add a big pinch of kosher salt and a little baking powder (about ¼ teaspoon), if you like.

Pour the egg mixture over the potatoes in the skillet and watch for the edges and bottom to settle a bit (about 3 to 4 minutes or so).

Transfer the skillet to the heated oven. Bake the potato omelet for about 8 to 10 minutes or until the eggs are fully cooked through and the top is no longer runny).

https://content.jwplatform.com/videos/Dvy1HhVM.mp4

Easy baked potato omelet with warm spices and fresh herbs

Herby Potato Omelet

Potato Frittata is a delicious and easy recipe for an oven-baked frittata featuring potatoes, bacon, and creamy egg custard.  

Potato Frittata

bacon (diced)

potatoes

leek (minced)

pepper

milk

whole nutmeg

Parmesan Cheese

Preheat

Saute

In an oven-safe skillet or cast iron pan, pan-fry the bacon over medium heat until crisp-tender.  Once the bacon is crisp, remove the bacon and place it on a plate lined with a paper towel. Drain off all but 1 tablespoon of the bacon grease. 

Cook

Add potatoes to bacon grease and lightly season with salt and pepper (if using canola oil instead of bacon grease, the potatoes may need a bit more salt). Pan fry for 5 minutes, stirring frequently. Add in leeks or onions and continue to pan fry for another 5 minutes or until potatoes are fork-tender. 

Remove the skillet from the heat. Sprinkle the bacon over the potatoes in the pan.

Prepare Eggs

Whisk together eggs, milk, salt, pepper, a dash of nutmeg, and Parmesan Cheese.  Pour egg mixture over potatoes and bacon.

Bake

Bake for 10-15 minutes, or until eggs are set. 

Serve

Serve immdeidately or after cooling slightly.

This Spanish Potato Frittata features custard-y eggs mixed with chorizo sausage, manchego cheese and sun-dried tomatoes. Hearty and delicious, this breakfast egg frittata with potato is perfect for brunch and breakfast for dinner!

Russet Potato

TBS Unsalted Butter (– melted and DIVIDED)

½ tsp Cornstarch

Large Eggs

½ Cup Half and Half ((can substitute milk))

½ tsp Paprika ((preferably smoked))

tsp Olive Oil

Chorizo ((remove and discard the casing if using links))

¼ Cup Sundried Tomatoes

½ Red Onion (- peeled and thinly sliced)

Optional Garnishes: Thinly Sliced Scallion, Chopped Fresh Parsley

Preheat oven

Clean and dry potatoes

Clean and Dry the Potatoes: Place sliced potatoes in a large bowl and fill with cold water. Use hands to mix potatoes and agitate water to rid potatoes of excess starch. Transfer potatoes to a colander to drain. Spread drained potatoes evenly on a large kitchen towel and pat dry. Set aside and allow to dry completely.

Season potatoes

Toss potatoes: Meanwhile, whisk 2 tablespoons of butter with cornstarch, ¼ teaspoon salt, and a pinch of pepper in a large sized mixing bowl. Add potatoes and gently toss to evenly coat.

Grease skillet

Grease pan: Add remaining 1 tablespoon of butter in a large (10-inch) cast iron or oven-safe skillet. Swirl to evenly coat the bottom of the skillet.

Layer slices of potatoes

Layer potatoes: Starting with the long potato slices, lay potatoes slightly overlapping up the sides of the cast iron skillet. Switch to working with the coin slices of potatoes. Start at the middle of your skillet, place one slice of potato. Working in a circular motion, start adding potato slices, one at a time, slightly overlapping the previously placed potato (and laying the coins over top of the long potato slices) until the bottom of skillet is entirely covered with one layer of potatoes. Once you have a full inner circle formed, sprinkle with ½ Cup of the cheese.

Par bake potato crust

Par Cook Potato Crust:  Heat the cast iron skillet over medium heat and cook 5 minutes. Spray the top of the potatoes with nonstick cooking spray. Transfer skillet to oven and bake for 10-12 minutes, or until potatoes are soft and tender.

Meanwhile, cook chorizo

Meanwhile, Cook the Chorizo: Heat olive oil in a sauté pan over medium heat. Add chorizo and season with salt and pepper. Cook, using a wooden spoon to break up the chorizo into small crumbles, until cooked through, about 5 minutes. Use a slotted spoon to remove chorizo to a paper towel lined plate.Add the sliced red onions to the pan and sauté until soft and translucent, about 3 minutes. Use a slotted spoon to transfer onions to plate with chorizo.

Season eggs

And, Season and Whisk Eggs: In a medium mixing bowl, beat eggs with half and half and paprika. Season with remaining ¼ teaspoon salt and pepper. Set aside.

Assemble frittata

Then, Assemble the Potato Frittata: Spread the chorizo and red onions evenly over the potatoes. Top with sundried tomatoes and remaining ¾ cup cheese. Pour beaten egg mixture over top.

Bake frittata

Bake: Transfer skillet to oven and bake for 15 minutes. Cover skillet with foil and continue to cook until eggs are just set, about 5 additional minutes. Remove from oven, keep covered with aluminum foil and set aside to allow residual heat to finish cooking eggs all the way through, about 5-10 minutes.

Slice and serve

Serve: Slice and serve warm or at room temperature.

This potato frittata is super quick, tasty, and economical. It makes a delicious vegetarian meal full of flavor.

Potato frittata with cheese & rosemary

olive oil ()

garlic powder

tsp fine salt

tsp black pepper

eggs ((or 4 small eggs))

cheddar, grated

tsp salt

Peel and cut the potatoes into 1-inch cubes.

Heat a non-stick pan (I use a 9-inch pan) and add the olive oil.

Add potatoes, rosemary, garlic powder, salt, pepper, and gently pan fry over medium heat, stirring frequently, for about 12-15 minutes or until the potatoes are fork-tender and slightly brown.

Whisk the eggs, cheese, salt, and pepper.

Preheat the oven to 375 F°/190 C°.

Pour the egg mixture evenly over the potatoes, reduce the heat, and cook until the eggs at the edges are beginning to set (this will take about 3-4 minutes).

Transfer the skillet to the oven and bake for a couple of minutes (keep an eye on it) or until the center looks set with a firm jiggle.

Let it cool for 5 minutes, then cut into wedges and serve.

Looking for an egg dish? Then check out this delicious potato frittata that can be ready in 25 minutes - perfect if you love Italian cuisine.

red bell peppers

chives

vegetable oil

frozen southern-style hash brown potatoes (from 32-oz bag)

In medium bowl, beat eggs, milk, salt and black pepper with wire whisk until well blended. Stir in roasted peppers and chives; set aside.

In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 4 to 5 minutes, stirring frequently, until thawed.

Reduce heat to medium-low. Stir egg mixture; pour over potatoes in skillet. Cover; cook 8 to 10 minutes or until eggs are set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into 8 wedges to serve.

This potato breakfast omelette is almost always on my table on Sundays. It&#39;s the perfect brunch dish and loved by the whole family.

Potato Omelette

potatoes (approximately 2 cups)

onion (approximately 1 cup)

Start by peeling and dicing the onions very finely, then cook them in an oven safe pan with the olive oil and 1/2 a teaspoon of salt, until softened (5-7 minutes).

Meanwhile, peel and chop the potatoes into small cubes, approx. 1/2 inches in size.

Add the potatoes to the pan with another 1/2 teaspoon of salt and mix. Allow them to cook for 10-15 minutes, stirring only every 5 minutes or so to ensure all sides get crispy. You can cover the pan for the last few minutes to soften them faster.

Crack 6 eggs into a bowl and whisk with 1/2 teaspoon of salt and 1/4 teaspoon black pepper.

When potatoes have softened, pour the eggs over them evenly and cook for 3-4 minutes.

Transfer to the oven to broil the top for 2-3 minutes until set. If you don&#39;t have a broiler, you can cover the pan until the eggs set or you can flip it (it may break though!)

Garnish with chopped parsley and serve with bread and any other toppings of choice.

This recipe was so good! It came together really easily, and the base of the caramelized onions added a really nice touch. I could see myself making this again, and perhaps customizing it some more, like with a few spices or some more vegetables.

Amazing, will definitely make again!
I halved the recipe and it was perfect for one. I had leftover cooked potatoes so used those, made it even faster.

Being gluten free and dairy free, I love breakfast recipes that don’t rely on cheese, milk, or flour, so this was perfect!

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Top 8 potato frittata recipes from across the web

The most viewed potato frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Frittata Recipe

Potato and Onion Frittata

Easy Potato Omelet Recipe

Potato Frittata

Potato Frittata

Potato frittata with cheese & rosem...

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Potato Omelette

The most viewed potato frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine