This Potato Frittata recipe is filled with eggs, cheese, spinach, and of course, potatoes. It’s a great way to start your morning with a savory breakfast!
Fun egg-based breakfasts are the best way to start your day in my opinion. Recipes similar to this one you have to try are my Mushroom Leek Frittata, Tex Mex Dutch Baby, and my Mediterranean Quiche.
If you are wanting a breakfast or brunch food that is hearty and will keep you energized for the morning, then look no further. This potato frittata is packed with a number of delicious flavors that all meld together beautifully.
What is a Frittata?
A frittata is an Italian dish that is egg based and filled with additional ingredients such as cheese, vegetables, or even proteins. It is very similar to a quiche, but it doesn’t have the crust that quiche’s typically do.
Ingredients for this Potato Frittata
One thing I love about this frittata is that it is so versatile. You can have as little ingredients as the eggs and potatoes, or even amp it up more with additional ingredients. You can truly make this recipe your own, the only thing this frittata needs are potatoes. Here are the ingredients I used for this delicious potato frittata.
Eggs – A must when making a frittata.
Potatoes – You can’t have a potato frittata without potatoes.
Gruyere Cheese – This cheese has a rich and creamy flavor that is perfect for a hearty dish like this one.
Spinach – Throwing some veggies in there for nutrients and to give this recipe a pop of color.
Green Onions – Adding some flavor through green onions.
How to make a potato frittata
Assemble your ingredients. For exact amounts see the recipe card below.
In a large pot, boil water, add the potato cubes and boil for 3-5 minutes until they are just tender.
While the potatoes are boiling, in a large bowl whisk together the eggs, cheese, spinach, and onions, salt and pepper.
Next, drain the potatoes and add them to your bowl of eggs.
Then, heat a large skillet or cast-iron skillet over medium heat and add in your olive oil.
Pour the egg mixture into the skillet and make sure to distribute the potatoes evenly over the bottom of the pan.
Next, cover with a lid and cook for 10-15 minutes gently shaking the pan every few minutes. Once the eggs are no longer runny and the frittata can easily be pulled from the bottom of the skillet it is ready to be turned.
Using a plate that is slightly larger than your skillet in diameter, put it on top of the skillet and flip the frittata onto the other side. Then place the flipped frittata back into the skillet to cook the other side for 2-5 minutes, this time without covering.
When the frittata is fully cooked remove it from the pan and flip back over onto a serving plate or the skillet. This allows the pretty side to be up.
Finally, garnish with green chives on top, serve, and enjoy!
Storage Information
You can store this recipe in an airtight container in your fridge for 3-5 days. With this recipe using fresh eggs I would not recommend freezing this dish.
More delicious Breakfast Recipes:
- French Crepes
- European Bird in a Nest
- Loaded Sweet Potato Hash and Eggs
- Easy Chinese Tomato Eggs
- Danish Kringle
- Harissa Shakshuka (North African Eggs in Purgatory)
- Peanut Butter and Jelly French Toast
Potato Frittata Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 lb russet potatoes - peeled and cut into small ½ inch cubes
- 6 eggs
- 3 oz gruyere cheese - shredded
- 3 Tbsp olive oil
- 1/2 cup spinach - chopped
- 4 green onions - chopped; onions for recipe, chives for garnish
- salt and pepper to taste
Instructions
- In a large pot, boil water, add the potato cubes and boil for 3-5 minutes until they are just tender.
- While the potatoes are boiling, in a large bowl whisk together the eggs, cheese, spinach, and onions, salt and pepper.
- Drain the potatoes and add them to your bowl of eggs.
- Next, heat a large skillet over medium heat and add in your olive oil.
- Pour the frittata mixture into the skillet, make sure to distribute the potatoes evenly over the bottom of the pan.
- Next, cover with a lid and cook for 10-15 minutes gently shaking the pan every few minutes. Once the eggs are no longer runny and the frittata can easily be pulled from the bottom of the skillet it is ready to be turned.
- Using a plate that is slightly larger than your skillet in diameter, put it on top of the skillet and flip the frittata onto the other side. Then place the flipped frittata back into the skillet to cook the other side for 2-5 minutes, this time without covering.
- When the frittata is fully cooked remove it from the pan and flip back over onto a serving plate. This allows the pretty side to be up.
- Finally, garnish with green chives on top, serve, and enjoy!
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NOTES
Nutrition
Thank you for showing the world how to make a potato frittata.
I am an Italian-American and have been making potato frittata for most of my life.
In fact I made it 2 days ago it was delicious. My mother used to make this ,on a Saturday afternoon for lunch, a salad with Italian dressing of olive oil and vinegar. We Americanized it and called it potatoes and eggs!
Italians were criticize for this type of food, it was referred to as Peasant food.
Today some of the finest Italian restaurant, make la frittata!
Good Job!👏