A potato and egg frittata is the perfect dish to bring comfort and flavor to your table. It's hearty, simple, and so versatile that you can enjoy it for breakfast, brunch, lunch, or even a light dinner. Think of it as a rustic, one-pan meal with layers of tender potatoes, fluffy eggs, and endless customization opportunities. Whether you're feeding a hungry family or preparing something special for a solo meal, this frittata will hit the spot. Let's get started!
Ingredients
Here’s what you’ll need to make a classic potato and egg frittata:
- 4 medium potatoes, peeled and thinly sliced
- 6 large eggs
- 1 medium onion, finely chopped
- 1/2 cup shredded cheese (cheddar, mozzarella, or Parmesan work great)
- 2 tbsp olive oil (or butter, if you prefer)
- 1/4 cup milk (optional, for creamier eggs)
- 1 clove garlic, minced
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Fresh herbs (like parsley, chives, or basil), chopped for garnish
Optional Add-Ins:
- Diced bell peppers, mushrooms, spinach, or cooked bacon for extra flavor.
- A pinch of smoked paprika or chili flakes for a hint of spice.
Instructions
Step 1: Prep and Cook the Potatoes
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Toss in the sliced potatoes and cook for about 8-10 minutes, flipping occasionally. You want the potatoes to soften and develop a golden color around the edges. Add a pinch of salt and set the potatoes aside once cooked.
Step 2: Sauté the Onions and Garlic
Add the remaining olive oil to the skillet and toss in the chopped onion. Cook for 2-3 minutes until softened and fragrant, then stir in the minced garlic. Be careful not to burn the garlic.
Step 3: Whisk the Eggs
While the onions are cooking, crack the eggs into a mixing bowl. Add the milk (if using), salt, pepper, and any additional spices you like. Whisk the mixture until well combined and slightly frothy. This will ensure the eggs cook up light and airy.
Step 4: Assemble the Frittata
Reduce the heat to low and layer the cooked potatoes evenly in the skillet over the onions and garlic. Sprinkle the shredded cheese over the top. Pour the whisked eggs over the potatoes and cheese, spreading them evenly across the pan. Tilt the skillet slightly to ensure the egg mixture reaches every corner.
Step 5: Cook on the Stovetop
Cook the frittata on the stovetop for about 5 minutes, allowing the edges to set while the center remains slightly wobbly.
Step 6: Finish in the Oven
Preheat your oven’s broiler. Transfer the skillet to the oven and broil the frittata for 3-5 minutes, or until the top is puffed up, golden, and fully set. Keep a close eye to avoid overcooking.
Step 7: Garnish and Serve
Remove the skillet from the oven and allow the frittata to rest for a couple of minutes. Sprinkle fresh herbs over the top for that final burst of flavor. Slice the frittata into wedges and serve warm or at room temperature.
Tips for Customization and Serving
- Make it your own: This recipe is a blank canvas for your favorite ingredients! Add some crispy pancetta, sautéed vegetables, or a handful of fresh greens to elevate the flavors.
- Meal prep magic: Frittatas are excellent for meal prepping. Make one on Sunday, slice it into portions, and store in an airtight container. Reheat slices in the microwave or eat them cold for a quick, protein-packed meal.
- Serving ideas: Pair your frittata with a side salad, crusty bread, or a dollop of sour cream for a complete meal.
A potato and egg frittata is the kind of recipe that feels special yet is ridiculously easy to make. You’ll love how it comes together in one pan and satisfies with every bite. Gather your ingredients, turn on some music, and enjoy the process. This hearty frittata might just become your go-to dish for every occasion!
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