Potato Cheddar Frittata
This delicious Potato Frittata has sharp cheddar cheese, thinly sliced potato, and scallions for a flavorful savory breakfast dish. It can feed a crowd, and leftovers keep beautifully!
Once you know how to make a frittata, you can make a thousand different frittatas, and its versatility is only one of its many merits.
A frittata is an egg-based blank canvas for so many different flavor combinations, either ones you want to dream up and try, or frittatas that use up leftover ingredients you have in the fridge.
Often times I’ll take little bits of leftovers, like grilled peppers from dinner or a half-used package of goat cheese, and throw them together into this dish. You can use the ratios in this recipe to make other kinds of frittatas, and I do that all the time with different vegetables and ingredients.
What is a Frittata?
If you’ve never had a frittata before, it’s basically a giant omelet that’s started on the stove and finished in the oven. Then you can cut it into slices and enjoy:
Vegetables and cheeses are very common ingredients for frittatas, but one of my favorite ingredients to add is potato. It’s reminiscent of the Spanish Tortilla I ate often while living in Spain, but is much less work to make.
Plus, potatoes are such a classic breakfast ingredient and add great heartiness to this recipe.
Frittatas are also great for entertaining, because you can whip up a big batch and cut it into slices for everyone. Even though I love waffles and pancakes, something about having to cook them in batches for guests feels stressful. I love how a frittata feels very easy!
How to Make Potato Frittata:
Heat a large oven-proof skillet over medium heat with some olive oil, then layer thinly sliced potatoes in the pan, and sprinkle with salt:
While the potatoes cook, prepare the frittata ingredients for the filling: 8 eggs, a splash of cream, freshly grated cheddar cheese, sliced scallions, and salt:
Whisk that all together until the egg is well blended:
When the potatoes are tender, sprinkle with paprika, then pour the batter on top:
The egg will start cooking on the bottom and sides, so quickly but carefully transfer the skillet to the oven.
Continue cooking for another 15-18 minutes in the oven, until the egg is completely cooked through:
Cut the frittata into slices for serving:
What to Serve with Potato Frittata: I like to serve the frittata with fresh cut cherry tomatoes and arugula to accent it with fresh flavors.
For more savory breakfast, I love a classic Breakfast Burrito or Bacon Cheddar Waffles.
For sweet breakfast, I love these fluffy English Scones and Whole Wheat Pancakes. Enjoy!
Potato Frittata Tips and FAQs:
Can you freeze frittata? Yes, for up to two months. Let the frittata thaw in the fridge before reheating, otherwise you risk overcooking the egg.
Can you serve frittata cold? Generally yes, but I find that I like the texture of a warmed up potato better than cold, so I always reheat.
Can frittatas be made in advance? Yes, in multiple ways. First, you can whisk together the batter ahead of time and pre-cook the potatoes, then put the pan on the stove, heat up the potatoes, add the batter, and bake fresh. Or, you can completely make the entire thing in advance and reheat later.
How to store and reheat frittata: Let the frittata cool to room temperature, then store in the fridge for up to 5 days. I recommend reheating in a warm oven, wrapped, so it doesn’t dry out. 250F for 10 minutes should work well as a starting point. Be careful not to cook the frittata more when you reheat.
Can frittata be cooked on the stovetop? Not really. Since the heat is coming from the bottom, the bottom will be quite overcooked by the time the top is done. You need the oven so the air cooks the frittata evenly on all sides.
How long does frittata last? 5 days in the fridge, 2 months in the freezer.
Potato Cheddar Frittata
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
- Preheat the oven to 375 degrees F.
- Using a mandolin, slice the red potatoes thinly (no need to peel the potatoes, unless you want to).
- Add the olive oil to an ovenproof 12-inch nonstick skillet that has a lid available, then layer the sliced potatoes in a single even layer.
- Season the potatoes with a pinch of salt (about 1/4 tsp), and a light dusting of paprika, if using.
- Place the pan over medium heat, and cover with a lid. Cook for about 8 minutes** until the potatoes are fork tender.
- In the meantime, whisk the scallions, cheddar, eggs, cream, and 1/4 tsp salt in a large bowl, until combined and a little frothy on top.
- Once the potatoes are cooked, pour over the egg mixture.
- Place the skillet into the oven and bake for 15-18 minutes until the frittata is cooked through. You’ll know it’s done when there’s no visible liquidy egg on top when the pan is jiggled.
- Cut into slices and enjoy!
Notes
Nutrition
Post updated in July 2018 with new photos, writing, and more tips and questions. Originally posted March 2014.
Omg this came out better than I could have expected! The potatoes make this taste so decadent! I made a few subs/additions to the recipe: used red onions instead of scallions, added vegan apple sausages from Field Roast, and half a zucchini (all three I did a quick saute while the potatoes were cooking). Also, only used one tbs of oil. This is so good! Thanks for a great recipe!
Hi Leanne, that is SO great! Really happy to hear. I also love the potatoes, it really makes it heartier. Glad the subs went well…they usually do for frittatas!
This recipe is a keeper! Turned out amazing! Only issue for me was that I didnt know the temp in the oven so I put it to 350 and it took almost 30 min to cook through. I increased it to 375 after 18 min when I realized it was still runny in the middle. I also added diced red bell peppers to mine. It was seriously so perfect. Thank you!
Hi Arpi, glad to hear! The first instruction in the recipe box says 375, did you not see the recipe box? Glad you were able to adjust. Enjoy!
I’ve never made a frittata before and happened to pull your recipe up to ” kind of follow” using what I had on hand, hence the motivation to make one in the first place. I heated an iron skillet with a little butter and added sliced potatoes and carrots left over from a roast. In a separate skillet I cooked fresh chopped tomatoes, sliced onions and peppers fresh kale and a little garlic. I added these veggies on top of potatoes, added eggs mixed with a little milk and placed cheese on top and baked. I am now a fan of frittata’s and will ad lib in the future with left over’s for the ingredients. It was so quick and easy. Thank you for the basic recipe and instructions.
Hi Lynn, that’s wonderful! Glad you enjoyed and have a good base to work with.
delicious and wonderful. hope you glad.
Can you flip it out of the pan onto a plate so the potato side is up, to serve. My Italian cousins made a potato frittata and served it this way, and it looked spectacular!
Yes, just make sure you take the time to arrange the potatoes nicely.
gave this 5 stars BEFORE making it as the recipe just sounds fantastic and it has gotten nothing but rave reviews. breakfast for dinner is a tradition in my home, usually omelets or a breakfast casserole but heard about how easy-peasy, hearty frittatas come together and am going to give it a whirl.
give this girl some potatoes, eggs, cheese, assorted veggies and a dash or pinch of spices and she is in foodie heaven.
thanks for this fab frittata recipe. cannot wait to taste it!
I have made this so many times and it is always perfect and a crowd pleaser. I sometimes add
sun dried tomatoes and mushrooms. Yum!! Thanks for such a great recipe. The “potato crust” is such a great addition. Another thumbs up Joanne!
This was delicious and super easy. Thanks for sharing!
Recipe is good, but I added some frazzled prosciutto, black pepper, a few dashes of Tabasco, and some grated parmesan cheese to pep up the flavors. It’s a winner!