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.
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
This Potato Frittata is flavored with cheddar cheese and has thinly sliced potato on the bottom. It's great for breakfast or brunch, and leftovers keep beautifully!
- 1/2 lb potato*
- 2 tbsp olive oil
- dusting of paprika, optional (about 1/4 tsp)
- 2 scallions, sliced
- 4 oz freshly grated cheddar cheese
- 8 large eggs
- 2 tbsp heavy cream
- 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!
*I have used both russet potatoes and waxy potatoes like red potatoes or yukon, and they both work. Russet potatoes will be a bit more fluffy in texture.
**Cooking time really depends on the thickness of the potato slices. Go by doneness, not by time.
Did you make this recipe?
I'd love to know how it went!
Post updated in July 2018 with new photos, writing, and more tips and questions. Originally posted March 2014.