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Oven Baked Potato Frittata Recipe

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4.3 from 68 reviews

  • Author: Ezabella
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Oven Baked Potato Frittata is a hearty and flavorful breakfast or brunch dish featuring crispy Yukon Gold potatoes, fresh cherry tomatoes, vibrant spinach, and sharp cheddar cheese all baked together to perfection in a cast iron skillet. It combines the rustic texture of pan-cooked potatoes with the light fluffiness of baked eggs, making a satisfying meal that can serve six people.

Ingredients

Egg Mixture

  • 7 large eggs
  • 1/4 cup milk
  • Salt, to taste

Vegetables and Cheese

  • 2 medium Yukon Gold potatoes, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 3 cups spinach
  • 1/3 cup sharp cheddar cheese, grated
  • Salt and pepper, to taste

Cooking Fats

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the frittata.
  2. Prepare the egg mixture: In a bowl, whisk together the 7 large eggs and 1/4 cup milk. Season lightly with salt and set aside for later.
  3. Cook the potatoes: Heat a 10-inch cast iron skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Once melted and hot, add the diced Yukon Gold potatoes. Season with salt and pepper. Cover the skillet with a lid and cook for about 10 to 15 minutes, stirring occasionally until the potatoes are crispy on the outside and tender inside.
  4. Add tomatoes and spinach: Stir in the halved cherry tomatoes and cook for 1 minute. Then add the spinach, stirring for another minute until it wilts down nicely.
  5. Add egg mixture and cheese: Pour the whisked eggs over the cooked vegetables in the skillet, ensuring even distribution. Sprinkle the grated sharp cheddar cheese evenly on top.
  6. Bake the frittata: Transfer the cast iron skillet to the preheated oven. Bake for 15 to 20 minutes, or until the eggs are fully set and the cheese is melted and slightly golden.
  7. Serve: Remove from oven carefully and serve immediately while warm for the best texture and flavor.

Notes

  • Use a cast iron skillet for even heat distribution and a nice crispy base.
  • You can substitute Yukon Gold potatoes with red potatoes or fingerlings for variation.
  • For a dairy-free version, omit the cheese and use a plant-based milk alternative.
  • If you prefer a fluffier texture, separate the eggs and beat the whites before folding them back into the yolks.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/oven-baked-potato-frittata-recipe/