How to Make the Best Potato Frittata

If you’re looking for a simple yet satisfying breakfast, this potato frittata is the perfect dish to add to your menu. It’s rich, flavorful, and packed with goodness—crispy on the outside, soft on the inside, and infused with a delicious blend of eggs, cheese, and seasonings. Whether you’re cooking for yourself or serving a crowd, this recipe is a winner every time!

The best part? You can make it in the oven or on the stovetop—so no fancy equipment is needed! Let’s get cooking.

Why You’ll Love This Potato Frittata

Simple Ingredients – Just a handful of kitchen staples—potatoes, eggs, cheese, and seasonings—come together to create a delicious, filling meal.

Versatile & Customizable – Add your favorite veggies, swap the cheese, or spice it up with your choice of seasonings.

Oven or Stovetop – Whether you bake it or cook it on the stovetop, you’ll get a golden, fluffy frittata every time.

Perfect Anytime – Enjoy it for breakfast, brunch, or even a light dinner. It’s that good!

What You’ll Need

For the Potatoes

• 3 medium Irish potatoes (or 2 large sweet potatoes)
• ½ teaspoon salt (for blanching)

For the Egg Mixture

• 6 large eggs
• ¼ cup chopped parsley (or spinach, Ugu, or any leafy greens)
• ¼ cup grated Parmesan cheese (or cheddar, mozzarella)
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (adjust for spice level)
• ½ teaspoon salt

For Cooking

• 1 tablespoon olive oil
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped

A Closer look at some important ingredients

• Potatoes – I use Irish potatoes for this, but sweet potatoes work great too.
• Eggs – The base of any good frittata, giving it structure and fluffiness.
• Parsley – For a fresh, herby flavor. You can substitute with spinach, Ugu, or any leafy greens.
• Parmesan Cheese – Adds a rich, nutty flavor. Feel free to swap with cheddar or mozzarella.
• Onion Powder – Enhances the taste with a subtle oniony sweetness.
• Cayenne Pepper – A little heat makes everything better! Adjust to your spice preference.
• Salt – Brings out all the flavors.
• Olive Oil – Helps achieve that golden, crispy texture.
• Bell Peppers – Red and green bell peppers not only add color but also a subtle sweetness.

How to Make Potato Frittata – Step by Step

Step 1: Prepare the Potatoes

• Peel and cut the potatoes into thick slices.

• Soak them in cold water for a few minutes to prevent discoloration.

• Bring a pot of water to a boil, add salt, and blanch the potatoes for 5-7 minutes (until slightly tender but not mushy).

• Drain and set aside.

Pro Tip: You can either boil the potatoes (as I did) or toss them in a bit of oil and roast them for a slightly crispier texture.

Step 2: Make the Egg Mixture

• In a bowl, whisk together eggs, parsley, Parmesan cheese, onion powder, cayenne pepper, and salt.

• Pour in the blanched potatoes into the egg mixture.

• Now mix lightly.

Step 3: Cook the Frittata

Oven Method

• Preheat your oven to 400°F (200°C).
• Heat olive oil in an enameled cast iron pan over medium heat.
• Pour in the egg-potato mixture and spread it evenly.

• Sprinkle chopped bell peppers on top.

• Bake for 10-15 minutes, or until the frittata is fully set and golden.

Stovetop Method

• Heat olive oil in a non-stick pan over low heat.
• Pour in the egg-potato mixture, spread evenly, and cover with a lid.
• Cook slowly for 10-15 minutes until the edges are firm and the center is mostly set.
• Carefully flip the frittata or slide it onto a plate and invert it back into the pan.
• Cook for another 5 minutes until golden and fully set.

Serving Suggestions

• Enjoy with avocado slices for a creamy contrast.
• Pair with toasted bread or a fresh salad for a complete meal.
• Drizzle with hot sauce if you love extra heat!

How to Store & Reheat

If you have leftovers (which I doubt!), here’s how to store them:

• Refrigerate: Keep in an airtight container for up to 3 days.
• Freeze: Wrap in plastic wrap or a ziplock bag and freeze for up to 1 month.
• Reheat: Warm in a pan over low heat or microwave for 30 seconds.

Tips for the Best Frittata

 Use a well-seasoned cast iron or non-stick pan to prevent sticking.

 Low and slow is key! If using the stovetop, cook on low heat to avoid burning.

 Let it rest before slicing so the flavors meld together beautifully.

 Experiment with add-ins! Try mushrooms, feta cheese, or even shredded chicken.

FAQs

1. Can I use sweet potatoes instead of Irish potatoes?

Yes! Sweet potatoes add a slightly sweet flavor and work just as well.

2. Can I add meat to this frittata?

Absolutely! Cooked bacon, ham, or shredded chicken would be great additions.

3. What other vegetables can I add?

You can add spinach, mushrooms, zucchini, onions, or cherry tomatoes for extra flavor.

4. Do I need to pre-cook the potatoes?

Yes, blanching or lightly roasting the potatoes helps them cook properly in the frittata.

5. Can I make this dairy-free?

Yes! Simply skip the cheese or use a dairy-free alternative.

Try This Recipe & Let Me Know!

I hope you love this potato frittata as much as I do! If you tried it, let me know in the comments or tag me on Instagram @joyfulcook__ —I’d love to see your creations.

And if you need the perfect pan for this recipe, check out my enameled cast iron pan.

Happy cooking! ❤️