Potato and Egg Frittata

5 from 13 votes

This Italian potato frittata combines fresh eggs with potatoes, chives, and Pecorino Romano cheese and is baked until set, then topped with wilted cherry tomatoes and basil.

Prep Time5

Cook Time35

Total Time40

Course: Breakfast

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

For the frittata

1/4 cup olive oil
3 medium Yukon Gold potatoes peeled and diced
1 medium onion diced
salt and pepper to taste
8 large eggs
1/4 cup milk
1 cup Pecorino Romano grated
1 bunch chives minced

For the cherry tomato topping

24 ounces cherry tomatoes halved
1/4 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