If you love easy and fast recipes, this Potato Frittata is perfect. It’s a 25-minute dish that’s ideal for brunch or a light meal.
With soft potatoes, eggs, and great flavor, it’s simple, satisfying, and perfect for any day when you want something tasty without a lot of work.
Whether you’re hosting friends or keeping it casual, this frittata is a guaranteed hit for any laid-back morning.
Table of Contents
Recipe Video
Why This Recipe Works
This potato frittata recipe works because it combines simplicity, speed, and versatility.
It's quick and easy to prepare, requiring only basic ingredients like potatoes, eggs, cheese, and seasonings. This combined with a straightforward method of preparation, makes this Italian potato frittata accessible for even novice cooks.
The recipe's versatility allows for endless customization. You can easily swap in different vegetables, cheeses, and herbs to suit your taste or use what you have on hand. Additionally, it can be enjoyed hot or cold, making it perfect for any meal—breakfast, brunch, lunch, or dinner.
Ingredients
Potatoes:
The best potatoes to use in this recipe are waxy varieties like Yukon Gold or red potatoes. These hold their shape well and have a creamy texture when cooked, ideal for a potato frittata. If you are looking to replace potatoes with a lower-carb option, you can substitute with sweet potatoes or even cauliflower for a different texture and flavor profile.
Eggs:
For a potato frittata, the best eggs to use are fresh, high-quality eggs, preferably free-range or organic, for richer flavor and better texture. Fresh eggs have firmer whites and more vibrant yolks, contributing to a fluffier and more cohesive frittata. Whisk the eggs thoroughly to incorporate air, which will make the frittata lighter and fluffier. Using a mix of whole eggs and egg whites can reduce cholesterol and calories if desired, while still maintaining a good texture.
Seasonings:
The seasonings used in this Italian potato frittata are relatively simple. In addition to salt, pepper, and parsley, you can experiment with a variety of other potato frittata ingredients like thyme, rosemary, or chives to add a fragrant, earthy note that pairs well with potatoes. For a touch of warmth and complexity, consider adding smoked paprika or a pinch of cayenne pepper. Garlic powder or finely minced fresh garlic can infuse the frittata with a savory depth.
Vegetables:
This dish gains its freshness and pop of color from the spinach and sundried tomatoes. However, a variety of vegetables can complement a potato frittata, adding color, flavor, and nutrition. Bell peppers, with their sweet and slightly tangy taste, work well when diced and sautéed. Mushrooms, particularly cremini or shiitake, offer a savory, umami depth. Zucchini and asparagus add a tender, slightly sweet element and cook quickly, making them ideal for this dish.
Cherry tomatoes can provide a burst of juiciness and acidity. Broccoli florets or finely chopped kale introduce a robust, earthy flavor and extra nutrients. For a touch of sweetness, consider adding caramelized onions or leeks, which soften and sweeten as they cook.
Cheese:
Parmesan cheese adds a rich, nutty flavor and a slightly granular texture to the potato frittata. Other cheeses such as cheddar, Gruyere, mozzarella, feta, goat cheese, Swiss cheese, and ricotta all make excellent alternatives to experiment with.
How to Make Potato Frittata
Step One:
Wash, peel, and slice the potatoes and add them to a pot of boiling salted water. Depending on the thickness of your slices, parboil them for about 5-7 minutes. You want them to be just starting to soften but still firm enough to hold together.
Step Two:
Add the eggs, salt, pepper, and parsley to a bowl and whisk to combine.
Step Three:
Mix in the potatoes, spinach, dried tomatoes, and parmesan.
Step Four:
Heat the olive oil in a pan over medium-low heat.
Step Five:
Add the egg and potato mixture to the pan, cover with a lid, and cook for 10-15 minutes. It's ready when the middle is solid but jiggly.
Step Six:
Once your potato frittata has rested, slice it like a pie, serve it with fresh herbs, and enjoy!
Tips
- If you prefer a more evenly cooked top, you can finish the frittata under a broiler in the oven for 1-2 minutes until the top is lightly browned and set.
- For the best potato frittata, let it rest for a few minutes after cooking. This step will allow it to set and cool slightly before slicing.
What to Serve With Potato Frittata
When considering what to serve with potato frittata, there are a variety of side dishes that will perfectly complement its hearty flavors. A crisp, sweet pea or arugula salad with a lemon vinaigrette offers a refreshing contrast to the richness of the frittata. Roasted vegetables such as asparagus, bell peppers, or cherry tomatoes add a savory depth and texture. For a more substantial meal, serve the frittata with some homemade focaccia or garlic bread on the side.
FAQs
Do I need to use a specific type of pan to make a potato frittata?
No, you can use a non-stick skillet, cast iron, or oven-safe frying pan to make a potato frittata. Ensure the pan is appropriately sized to hold the ingredients evenly and allow for easy flipping or transferring to the oven if finishing under a broiler.
Can I make this cheesy potato frittata ahead of time and reheat it?
Yes, you can make a cheesy potato frittata ahead of time and reheat it. Reheat slices in a microwave or warm them in a skillet over low heat until heated through.
What's the best way to store leftover potato frittata?
To properly store leftover potato frittata, let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 4 days. Alternatively, it can be stored in the freezer for up to 3 months.
More Potato Recipes
Potatoes are the ultimate side dish. Like this Italian potato frittata, they are tasty, fulfilling, and incredibly versatile. Check out this collection of potato recipes to see some of the more creative ways you can use up your spuds.

Potato Frittata
Ingredients
- 1 lb potatoes sliced
- 6 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
- 1 cup spinach
- ¼ cup dried tomatoes
- 1 cup parmesan cheese shredded or grated
- 3 tablespoons olive oil
Instructions
- Wash, peel, and slice the potatoes and add them to a pot of boiling salted water. Depending on the thickness of your slices, parboil them for about 5-7 minutes. You want them to be just starting to soften but still firm enough to hold together.
- Add the eggs, salt, pepper, and parsley to a bowl and whisk to combine.
- Mix in the potatoes, spinach, dried tomatoes, and parmesan.
- Heat the olive oil in a pan over medium-low heat.
- Add the egg and potato mixture to the pan, cover with a lid, and cook for 10-15 minutes. It's ready when the middle is solid but jiggly.
- Once your potato frittata has rested, slice it like a pie, serve it with fresh herbs, and enjoy!
Video
Nutrition
Notes
- If you prefer a more evenly cooked top, you can finish the frittata under a broiler in the oven for 1-2 minutes until the top is lightly browned and set.
- For the best potato frittata, let it rest for a few minutes after cooking. This step will allow it to set and cool slightly before slicing.
- Don't rush the cooking process. Cooking your frittata low and slow ensures that it doesn't become dry or tough.
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