This fluffy and tender Potato Frittata is the perfect thing to serve for brunch. Tender sauteed potatoes get baked into silky eggs and cheese.
One-pot
Easy cleanup
You’ll Learn: Why pan material matters
Worth It: It’s a filling, vegetarian-friendly bruch favorite
Bonus: Freezes well
Why You’ll Love This Recipe
- Perfect Mother’s Day recipe – This potato frittata recipe is a great option for your mother’s day brunch.
- One pan meal – This frittata all goes into one pan! Saute everything in your cast iron, combine, and then finish baking in the oven. It’s so easy and so delicious.
- Vegetarian friendly – It is a great vegetarian option that can still serve as a main dish! Packed with eggs and potatoes, this is a perfect, filling vegetarian option.
Serving suggestions
This potato frittata is perfect for your Mother’s Day Brunch. Pair it with french toast casserole and crispy bacon. For a pastry, I love these lemon blueberry scones.
Honey butter biscuits are also so delicious for any brunch. This asparagus and cheddar galette or a savory dutch baby are good savory options.
For dessert, I love cookies, like this strawberry cake mix cookie or a red velvet cookie.
What pan Should i use for a frittata?
I recommend using this Staub frying pan. I used it in this gorgeous lilac color, but it comes in many colors. This frying pan is ideal for a frittata because it is safe on the stovetop and in the oven.
The cast iron material retains heat so after you saute the potatoes and onions on the stovetop, you won’t lose too much heat when you transfer the pan to the oven with the egg mixture. This will result in a light and fluffy frittata.
Ingredients
- Yellow onion – the onion is the base of flavor for your frittata
- Russet potatoes – I used russet potatoes, but you could use any potatoes you have
- Oil – I used extra virgin olive oil, I use any neutral oil
- Salt, onion powder, garlic powder – this simple spice blend is all you need to make this frittata delicious
- Eggs – the eggs bring your frittata together
- Heavy cream – the heavy cream makes the frittata so creamy and silky
- Shredded cheddar cheese – I love the sharpness of the cheddar cheese in this frittata but you can use any cheese you would like
Ingredient Substitutions
Yellow onion is the best option for this, but you can also do this recipe with a sweet onion or shallot. The flavors will change a bit, but it will still be tasty.
If you don’t have russet potatoes, yukon gold would also work. I love the creaminess of the heavy cream, but you can also replace it with half and half or your milk of choice.
Instead of cheddar cheese, you could use gruyere, gouda, a cheddar jack blend, or any other blend you enjoy. If you like a sharp cheese, add a bit of parmesan cheese on top toward the end of baking.
You can also add more vegetables to this frittata. Diced pepper or cherry tomatoes would be delicious. For a bit more protein, you could add some cottage cheese to your eggs, or add some bacon or sausage crumbles to your egg mixture.
How to make
Step 1: saute onions and whisk eggs
Finely dice yellow onion and peel and dice russet potatoes – dice into even ½” cubes.
Preheat oven to 350F and heat a cast-iron skillet on the stovetop over medium heat. When pan is warm add oil, potatoes and onions. Toss potatoes and onions in oil then add the salt, onion powder and garlic powder.
Continue sauteeing the potatoes and onion for 10 minutes – add more oil as needed it the onions and potatoes start to stick to the pan (Image 2).
While those saute, whisk eggs with heavy cream in a bowl (Image 1). Mix until mixture is smooth and you can no longer see streaks of egg.
Step 2: add Egg mixture and Bake
Remove frying pan from heat and pour egg mixture into the pan. Stir it with the potatoes and onions and top with the cheese (Image 3). Place pan in the oven to bake at 350F for 28-30 minutes (Image 4). Check to see if eggs are completely cooked through by inserting a toothpick into the center of the frittata.
Allow frittata to cool slightly before cutting into slices. Serve with any toppings you like – I usually do some pico de gallo and micro greens.
Storage, reheating and Freezing
Allow the potato frittata to cool completely and then store leftovers in an airtight container in the fridge for up to 4 days. You can also store this frittata in the freezer for up to 3 months.
Reheat in the microwave, oven, or toaster oven until warmed through.
Check out these other delicious brunch recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Potato Frittata
Ingredients
- ½ yellow onion
- 2 russet potatoes ~ 1.5lb potatoes
- 1 tbsp oil
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 8 eggs
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Finely dice yellow onion and peel and dice russet potatoes – dice into even ½” cubes.
- Preheat oven to 350F and heat frying pan on the stovetop over medium-low heat. When pan is warm add oil, potatoes and onions. Toss potatoes and onions in oil then add the salt, onion powder and garlic powder.
- Continue sauteeing the potatoes and onion for 10 minutes – add more oil as needed it the onions and potatoes start to stick to the pan.
- While those saute, whisk eggs with heavy cream. Mix until mixture is smooth and you can no longer see streaks of egg.
- Remove frying pan from heat and pour egg mixture into the pan. Stir it with the potatoes and onions and top with the cheese. Place pan in the oven to bake at 350F for 28-30 minutes. Check to see if eggs are completely cooked through by inserting a toothpick into the center of the frittata.
- Allow frittata to cool slightly before cutting into slices. Serve with any toppings you like – I usually do some pico de gallo and micro greens.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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