Potato Frittata

5 from 1 vote

This simple potato frittata is yummily soft, delicious, and easy to make with everyday ingredients. It's a no-frills, budget-friendly meal full of protein. The perfect brunch recipe everyone will love.

Prep Time5

Cook Time25

Course: Breakfast, brunch, lunch

Cuisine: Italian

Keyword: potato frittata

Servings:

Calories: 263kcal

Author: Katia

Ingredients

2 tablespoon olive oil
16 oz (450 grams) Potatoes (weighed after peeling, they're 2 large potatoes)
½ teaspoon fine salt
⅛ teaspoon black pepper

Egg mixture

6 eggs
¼ cup cream or full-fat milk
¼ cup grated parmesan cheese (or your fav grated hard cheese)
¼ heaped teaspoon salt
a few cracks of black pepper
2 tablespoon chopped parsley (or ½ tsp dried herbs)
1 tablespoon Chopped chives (or ½ tsp dried herbs)

Instructions

Peel and cut the potatoes into 1-inch cubes. If the potatoes are small, you can cut them into ½-inch slices. Try to keep the same size.
Heat the olive oil in an oven-proof nonstick pan over medium-high heat. I use a 10-inch cast iron pan.
Add potatoes, salt, and pepper, and gently pan-fry over medium-high heat, stirring frequently, for about 13-15 minutes or until the potatoes are fork-tender.
Meanwhile, preheat the oven to 375 ℉/190 ℃, and whisk the eggs, cream, cheese, salt, pepper, and herbs in a large bowl. If you skip the parmesan or use another type of cheese, I recommend seasoning to taste.
Pour the egg mixture evenly over the potatoes, reduce the heat, and cook until the eggs at the edges begin to set around the edges (this will take about 3 minutes).
Transfer the skillet to the oven and bake until the center looks set with a firm jiggle - it should take about 6 minutes.
Let it cool for 5 minutes, then cut into wedges and serve.

Notes

Nutrition facts: The nutrition values are for one serving. They are based on an online nutrition calculator. They are estimates only, and they should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition