Here’s a simple, classic potato frittata recipe — hearty, versatile, and perfect for breakfast, brunch, or a light dinner.
🥔 Classic Potato Frittata
Ingredients (4 servings)
- 6 large eggs
- 2 medium potatoes (Yukon Gold or russet), thinly sliced
- ½ small onion, thinly sliced (optional but recommended)
- ¼ cup milk or cream
- ½ cup grated cheese (cheddar, Parmesan, or mozzarella)
- 2 tbsp olive oil
- Salt and black pepper
- Optional: fresh herbs (parsley, chives, thyme)
Instructions
- Prep the potatoes
- Heat olive oil in an oven-safe skillet over medium heat.
- Add sliced potatoes (and onion if using).
- Cook 10–15 minutes, stirring occasionally, until tender and lightly golden.
- Season with salt and pepper.
- Mix the eggs
- Whisk eggs with milk, cheese, salt, and pepper.
- Combine
- Lower heat to medium-low.
- Pour egg mixture evenly over the potatoes.
- Cook undisturbed for 5–7 minutes until edges begin to set.
- Finish cooking
- Option 1 (recommended): Transfer skillet to a 375°F (190°C) oven for 8–12 minutes until fully set.
- Option 2: Cover and cook on stovetop on low until set.
- Rest & serve
- Let rest 5 minutes before slicing.
- Garnish with fresh herbs if desired.
Optional Add-Ins
- Sautéed spinach or kale
- Cooked bacon or sausage
- Roasted red peppers
- Goat cheese or feta
- Mushrooms
If you’d like, I can also give you:
- A crispy Spanish-style version (tortilla de patatas)
- A no-oven stovetop-only method
- Or a high-protein / dairy-free version
