Potato Frittata

The potato frittata with Pecorino Romano, chives, and a wilted cherry tomato topping is a wonderfully simple dish to make and is great for breakfast and brunch, but when paired with a salad is also perfect for lunch or dinner!

In our home, we usually prepare some variation of a potato frittata at least once a week for dinner.  

It’s a simple and inexpensive way to feed our family of 4, especially when it’s served alongside a salad or a cup of soup.

No matter what we add to our frittatas, they’re almost always based on this potato frittata recipe.  

Often we’ll use chives as we did here, but sometimes we’ll add other herbs to the egg mixture, such as fresh basil, or parsley.

Sometimes we’ll change up the topping and use our cherry pepper spread in place of the sauteed cherry tomatoes.

Or sometimes we’ll make a slightly different variation and cut a wedge for a classic potato and egg sandwich!

No matter how we serve it though, it’s always easy, consistently delicious, and loved by all!

How to make it

Each number corresponds to the numbered written steps below.

1. Peel and dice 3 medium-sized Yukon Gold potatoes, dice 1 medium onion, mince 1 bunch of chives, and grate 1 cup of Pecorino Romano cheese.

2. Preheat your oven to 350f and set the rack to the middle level.  In a large mixing bowl, beat together 8 large eggs with 1/4 cup of milk, the Pecorino, and chives.
3. Heat a 10-inch cast iron skillet to medium heat and add a 1/4 cup of olive oil and the potatoes.  

4. Cook the potatoes for 10 minutes.
5. Add the onion and continue to cook for another 5 minutes or until the potatoes are almost tender.  Season with salt and pepper to taste.

6. Pour the egg mixture over the potatoes then turn off the heat.
7. Use a spatula to even out the mixture. 

8. Place the pan in the oven and bake for about 15 minutes or until the eggs are set.  

How to make the tomato topping (optional)

1. While the frittata is baking, slice 24 ounces of cherry tomatoes in half and chiffonade 4 tablespoons worth of fresh basil.  Heat a large pan to medium heat and add a 1/4 cup of extra virgin olive oil along with the tomatoes.

2. Saute the tomatoes for about 7 minutes, or until wilted.  Remove the pan from the heat and season with salt and pepper to taste.  Add half the basil to the tomatoes and mix well.  Once the frittata is finished baking, serve the slices and top with cherry tomatoes and the remaining basil.  Enjoy!

Top tips for potato frittata

• Cast iron pan. We love using a 10-inch cast iron pan for this recipe because it’s oven safe, and continues to hold it’s heat even after it’s removed from the oven.  
• Doneness. The frittata is done when the eggs are set and a toothpick inserted in the center comes out clean.  
• Cheese. Pecorino Romano is one of our favorite cheeses to use for potato frittatas.  It’s on the saltier side, so if you decide to use a less salty cheese, like Parmigiano Reggiano, you may need to increase the salt level. 
• Additions. Feel free to add additional herbs or even greens like spinach like we did with our sweet potato frittata. 
• Serving. While the cherry tomato topping is optional, we highly recommend it!  This potato frittata is also great with a side of Calabrian chili paste!

More breakfast and brunch recipes

• Eggs in Purgatory – Roman dish of eggs poached in a spicy garlicky stew of tomatoes and cannellini beans.
• Lemon blueberry french toast – Italian semolina bread battered and lightly fried with lemon and blueberries.
• Pepper and egg sandwich – the classic Italian-American sandwich that is meant to be taken anywhere and everywhere.

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