Oven Baked Potato Frittata Recipe (2024)

Published: Jul 23, 2022 by Veronika's Kitchen * This post may contain affiliate links

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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

What is the difference between frittata and quiche?

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.

How to know if frittata is fully cooked?

The best way to know if frittata is fully cooked is it will be set in the center and not giggling.

What pan shall I use to make frittata?

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.

What to serve with potato frittata?

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

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5 from 8 votes