This is the best Potato Frittata, packed with cherry tomatoes, spinach, and sharp cheddar cheese. First, cooked in a cast iron skillet on a stove and then finished baking in the oven. This will be a great breakfast/brunch recipe for a crowd that is so easy to put together!
If you are hosting a breakfast or brunch party and don’t know what to serve, make this amazing potato frittata, packed with veggies and cheese. It’s so easy to make and perfect for a crowd!
What is frittata?
Frittata is like a giant omelet that’s first cooked on the stove top and then finished in the oven. To serve it’s usually cut into slices and served like a quiche.
Why you will love this recipe
- Easy to make. This recipe is really easy to put together. Even if you are a beginner cook, you can make an amazing breakfast that everyone will love!
- Packed with veggies. I love that you can incorporate different vegetables in one meal. Also, feel free to switch them up and add any other veggies you have on hand.
- Great for a crowd! One of the reasons I love this dish is it’s great for a crowd.
Ingredients and Substitution
- Potatoes. My favorite potatoes for this recipe is Yukon Gold variety. They are perfectly tender and creamy inside, while having delicious outside crust. My second favorite are sweet potatoes. They provide great sweet flavor to the dish.
- Spinach. You can easily substitute it with kale, arugula, or Swiss chard.
- Tomatoes. I would highly suggest to use cherry tomatoes for this dish. If you dice regular tomatoes, they will produce a lot of liquid, making the frittata soggy.
- Cheese. Sharp cheddar cheese is my to go variety, as I always have it in my fridge. You can also use Gouda, Gruyere, or goat cheese.
- Add-ons. Feel free to add other vegetables, like bell pepper, zucchini, yellow squash, onion, scallions, or mushrooms.
How to make it
Preheat the oven to 350F.
In a bowl, whisk together eggs, milk, and season with salt. Set aside.
Preheat 10-inch cast iron skillet over medium heat, add 1 tbsp olive oil, 1 tbsp unsalted butter, and diced potatoes. Season with salt and pepper, and cook for about 10-15 minutes with the lid on until potatoes are crispy outside and tender inside.
Add diced cherry tomatoes and cook for 1 minute. Then add spinach and stir for another minute until it’s wilted.
Pour in the whisked egg mixture into the skillet and top with grated sharp cheddar cheese.
Then transfer to the oven and bake at 350F for about 15-20 minutes or until the eggs are set.
Serve immediately.
Tips to make the best Potato Frittata
- When frying potatoes, I like to use a mix of olive oil and butter. Olive oil will insure that the potatoes won’t burn, while the butter provide the best flavor.
- The best way to get crispy potatoes that are soft inside is to cook them over medium heat covered with the lid. Stir them occasionally but not too often, not to break them up and let them get the golden crust. If the potatoes start to brown too quickly, lower the heat to medium/low. If they start to dry out, add another tablespoon of butter.
- When you bake the frittata in the oven, watch it closely! You don’t want to overbake and make it rubbery.
Storage and Freezing
- How to store? You can transfer the leftovers to an air-tight container and refrigerate for up to 2 days.
- How to reheat? You can reheat it in the oven at 350F for about 10 minutes.
- How to freeze? Transfer the frittata in a freezer safe air-tight container and freeze for up to 3 months. To thaw, leave it in the fridge overnight and reheat as the instructions above.
Frequently Asked Questions
One of the main differences is quiche is made with a crust base, when frittata is not. Also, quiche is usually fully baked in the oven, while frittata in started on the stove top and then finished off in the oven.
The best way to know if frittata is fully cooked is it will be set in the center and not giggling.
I always like to use my 10-inch cast iron skillet. It is oven-safe and makes the best crispy potatoes. If you don’t have it on hand, you can use any oven-safe skillet you have.
I usually serve it with with some light side dish, like salad or vegetables. Here are a few ideas:
Salads: Butternut Squash Quinoa Salad, Mediterranean Farro Salad, Lemon Orzo Pasta Salad.
Vegetables: Mediterranean Roasted Vegetables, Green Beans Almondine.
More Breakfast Ideas:
- Perfect Buttermilk Pancakes
- French Crepes Recipe
- Overnight Cinnamon Rolls
- Sweet Potato Breakfast Hash
- Instant Pot Oatmeal
- Blueberry Baked Oatmeal Cups
- Healthy Morning Glory Muffins
- One Bowl Banana Bread
Oven Baked Potato Frittata Recipe
Ingredients
- 7 large eggs
- ¼ cup milk
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 medium Yukon Gold potatoes diced
- 1 ½ cups cherry tomatoes cut in halves
- 3 cups spinach
- ⅓ cup sharp cheddar cheese grated
- salt, pepper to taste
Instructions
- Preheat the oven to 350F.
- In a bowl, whisk together eggs, milk, and season with salt. Set aside.
- Preheat 10-inch cast iron skillet over medium heat, add 1 tbsp olive oil, 1 tbsp unsalted butter, and diced potatoes. Season with salt and pepper, and cook for about 10-15 minutes with the lid on until potatoes are crispy outside and tender inside.
- Add diced cherry tomatoes and cook for 1 minute. Then add spinach and stir for another minute until it’s wilted.
- Pour in the whisked egg mixture into the skillet and top with grated sharp cheddar cheese.
- Then transfer to the oven and bake at 350F for about 15-20 minutes or until the eggs are set.
- Serve immediately.
Notes
- When frying potatoes, I like to use a mix of olive oil and butter. Olive oil will insure that the potatoes won’t burn, while the butter provide the best flavor.
- The best way to get crispy potatoes that are soft inside is to cook them over medium heat covered with the lid. Stir them occasionally but not too often, not to break them up and let them get the golden crust. If the potatoes start to brown too quickly, lower the heat to medium/low. If they start to dry out, add another tablespoon of butter.
- When you bake the frittata in the oven, watch it closely! You don’t want to overbake and make it rubbery.
- How to store? You can transfer the leftovers to an air-tight container and refrigerate for up to 2 days.
Absolutely delicious and easy-thanks!
Absolutely loving the potatoes in this delicious frittata recipe, super easy to make in the morning.
Frittata is one of our favorites, especially with Potatoes. Yours looks fabulous!
Thanks for sharing!❤️
This was SO good! I had never made a frittata with potatoes before, but I’ll never go back now! It was so flavorful and everyone loved it.
We love frittata and make it a lot. Here in Italy, it’s a classic go-to dish when you don’t know what to make but it’s also a way to use up leftovers. I make it often with leftover boiled or roasted potatoes. I love this version with the tomatoes and spinach. Nice recipe!
It’s been a hot minute since I’ve made a frittata. This looks SO good! Once it cools down a bit I’m looking forward to making it for my family ^_^
Loving the addition of the potato to make this dish a bit heartier – I’m even going to try it for dinner! Yum!
Holy smokes this was GOOOOOD!! I couldn’t believe how easy it was too… which is another favorite thing about it. 🙂 Thank you for sharing!
Frittatas might be one of my favourite things to make and eat! This was an instant favourite in my kitchen. Thanks so much for the recipe 🙂
Frittata is a dish I don’t make too often but enjoy so much when I do. I had some leftover potatoes in the fridge so I crisped them up and tried this recipe. Love these flavours all together.
This frittata combines two of my favorite savory breakfast foods – eggs and potatoes! Makes it super easy to serve a crowd. Made it for breakfast this morning and really enjoyed it!