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.
- 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.
- Preheat your oven to 350f and set the rack to the middle level. In a large mixing bowl, beat together 8 large eggs with ¼ cup of milk, the Pecorino, and chives.
- Heat a 10-inch cast iron skillet to medium heat and add a ¼ cup of olive oil and the potatoes.
- Cook the potatoes for 10 minutes.
- 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.
- Pour the egg mixture over the potatoes then turn off the heat.
- Use a spatula to even out the mixture.
- 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)
- 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 ¼ cup of extra virgin olive oil along with the tomatoes.
- 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.
- 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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Ingredients
For the frittata
- ¼ cup olive oil
- 3 medium Yukon Gold potatoes peeled and diced
- 1 medium onion diced
- salt and pepper to taste
- 8 large eggs
- ¼ cup milk
- 1 cup Pecorino Romano grated
- 1 bunch chives minced
For the cherry tomato topping
- 24 ounces cherry tomatoes halved
- ¼ cup extra virgin olive oil
- salt and pepper to taste
- 4 tablespoons basil chiffonade, divided
Instructions
For the frittata
- Preheat oven to 350f and set the rack to the center level.
- Heat a 10 inch cast iron skillet to medium heat then add the olive oil along with the diced potatoes. Saute for 10 minutes then add the onion and continue to cook until the potatoes are almost tender (about 5 more minutes). Season with salt and pepper to taste.
- In a mixing bowl, beat together the eggs, milk, Pecorino, and chives.
- Pour the eggs over the potatoes then turn off the heat.
- Level off the frittata with a spatula. Place the pan into the oven and cook until the eggs are set (about 15 minutes).
For the cherry tomato topping
- While the frittata is baking make the tomato topping by heating a large pan to medium heat. Add the olive oil along with tomatoes and saute until they wilt (about 7 minutes).
- 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 slices topped with the cherry tomatoes and remaining basil. Enjoy!
Notes
- Mix in greens or any type of veggies you like.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or oven.
Nutrition
I’ve been eating this frittata my whole life. It’s especially good made in Italian role wrapped in foil and eaten on the beach. Thanks Jim for your delicious recipes and for the memories.
Hi Rosemarie, thanks for the comment! Yes, this frittata recipe is similar to the recipe I use for my potato and egg sandwich recipe and agree that eating it on the beach is a must!