Potato Frittata with Cheese
This baby potato frittata with cheese is an oven-baked egg dish loaded with tender potatoes, feta and fresh green herbs. It works for breakfast, brunch or a satisfying vegetarian main, and it comes together in one pan that goes straight from the stovetop into the oven. If you want something filling, flexible and a little impressive, this is the recipe I reach for, and I’m sure you’ll love it as much as I do.
What a frittata actually is
A frittata is basically an omelet finished in the oven instead of being folded on the stove. You start the filling in a pan, pour whisked eggs over it, then let the oven set the whole thing into a soft, sliceable cake. That open-faced, baked approach is what makes a frittata so forgiving: you do not have to flip anything, and you can swap in almost any vegetable, cheese or herb you have on hand. Today I went with baby potatoes, feta and lots of green garlic and scallions.
The ingredients that make it work
Nothing here is fancy, but a few choices matter. Pick the smallest baby potatoes you can find; the smaller they are, the faster and more evenly they cook, and the prettier the slices look. Feta brings the salty, tangy edge that keeps eight eggs from tasting flat, and because it is scattered on top it crisps and bubbles in the oven. Green garlic and scallions give a mild, fresh allium flavor that is gentler than raw garlic, while parsley and sweet paprika finish the dish with color and a little warmth. A single tablespoon of olive oil is all you need to start the potatoes.
Tips for a frittata that sets perfectly
Use an all-metal, oven-safe pan from the start so you can move it from the burner to the oven without dirtying a second dish. Fry the potatoes first for about 10 minutes, then add the onion for another 5, so the potatoes get a head start and turn tender before the eggs ever hit the pan. Drain any excess oil before pouring in the whisked eggs, otherwise the frittata can turn greasy. Remove the pan from the heat and gently blend the eggs through the filling so everything is evenly distributed, then scatter the feta on top and bake at 180C for about 30 minutes. You will know it is done when the center is set and no longer jiggles and the cheese is golden and bubbling.
Why this method gives you a tender, evenly cooked frittata
Pre-cooking the potatoes and onion matters because the eggs only need about half an hour to set, which is not long enough to cook raw potatoes through. Searing them first guarantees soft potatoes and a frittata that is cooked all the way without overbaking the eggs. Finishing in the oven rather than on the stovetop lets the heat surround the eggs from all sides, so they puff gently and set into an even, sliceable round instead of scorching on the bottom. Pulling the pan off the heat before you add the eggs keeps them from scrambling on contact, giving you that smooth, custardy texture.
What to serve with baby potato frittata
Because the potatoes already make this hearty, I like to keep the sides light and bright. A simple green salad or a baby carrot salad with maple mustard dressing cuts through the richness of the eggs and cheese. For a heartier vegetarian spread, serve it alongside stuffed bread with cheese and herbs, or round out a brunch table with a warm bowl of cream of potato soup with carrot.
Storage and make-ahead
Frittata is one of those dishes that is just as good cold, so it is perfect to make ahead. Let it cool, then keep leftovers covered in the fridge for up to 3 to 4 days and eat them straight from the fridge or warmed briefly in a low oven. I would skip the microwave if you can, since it tends to make the eggs rubbery. If you love cooking with potatoes and feta, you might also enjoy this potato and cheese tart, or these quinoa patties with feta cheese and olives for another savory, protein-rich option.
If you make this baby potato frittata, I would love to hear how it turned out, so please rate the recipe below and drop a comment telling me whether you stuck with feta or tried your own cheese and herb twist.
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Potato Frittata with Cheese
Ingredients
- 8 eggs
- ½ cup feta cheese grated
- 10 baby potatoes the smaller the better
- 1 onion cubed
- 2 green garlic
- 2 scallions
- 3 Tbsp parsley chopped
- 1 tsp sweet paprika
- 1 Tbsp olive oil
Instructions
- Rinse the baby potatoes and cut them in half or in four depending on their size.
- Heat some olive oil in a frying pan.
- Tip! Use an ‘all-metal’ frying pan as you’ll need to put it in the oven later.
- Fry the baby potatoes for about 10 minutes, then add the chopped onion and fry for another 5 minutes.
- Drain any excess oil.
- Whisk the eggs in a separate bowl. Add chopped green garlic and scallions and pour them in the pan.
- Remove from heat and blend together.
- Add grated cheese on top and place in the preheated oven at 180C for about 30 minutes.
- Serve this baby potatoes frittata, hot with bubbling cheese…mmm.. and some chopped parsley and sweet paprika on top. Heavenly!
Frequently Asked Questions
A frittata is an open-faced egg dish that is finished in the oven, while an omelet is cooked entirely on the stovetop and folded over its filling. With a frittata you pour whisked eggs over the filling in the pan and let the oven set everything, so there is no flipping and the eggs cook evenly from all sides. That makes it more forgiving and easy to load with vegetables, cheese and herbs.
You need an oven-safe pan because the frittata starts on the stovetop and then bakes at 180C for about 30 minutes. An all-metal frying pan is ideal so it can go straight from the burner into the oven. If your only oven-safe option is a baking dish, you can fry the potatoes and onion in a regular pan, then transfer everything to the dish before adding the eggs and cheese.
The frittata is ready when the center is fully set and no longer jiggles when you gently shake the pan, and the feta on top is golden and bubbling. This usually takes about 30 minutes at 180C. If the center still wobbles, give it a few more minutes and check again so the eggs do not stay runny.
This recipe is vegetarian, not vegan, because it contains 8 eggs and feta cheese. There is no meat in it, but the eggs and dairy mean it is not plant-based. If you want a vegan version you would need to rework it entirely with an egg substitute and a vegan cheese, which would change the texture and method.
Yes, frittata is great for making ahead because it tastes good warm or cold. Let it cool, then store leftovers covered in the fridge for up to 3 to 4 days. Eat slices straight from the fridge or warm them briefly in a low oven; avoid the microwave since it can make the eggs rubbery.
Feta adds a salty, tangy flavor and crisps nicely on top, but you can swap in another cheese you like, such as a grated hard cheese or a soft crumbly one. Keep in mind that a milder cheese will give a less tangy result, so you may want to season a touch more. Any cheese that melts well will work scattered over the eggs before baking.
Wow, I love this! So simple! Made it for dinner the other day and my boyfriend loved it. Thanks!
You’re welcome! Glad you liked it!
This sounds so tasty! Will definitely be trying this recipe out sometime this week.
Thanks for sharing.
Sabah || http://www.womanishaffairs.org
Thanks! You’re welcome!
hi…what is teleme cheese????
You can read more about teleme cheese here: https://en.wikipedia.org/wiki/Teleme_cheese You can use any kind of cheese you want for this recipe, as long as it melts (cheddar excluded..it’s full of chemicals and not healthy at all).