Potato and Cheese Frittata

Potato and Cheese Frittata

125 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m

“This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
  3. Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

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Reviews (125)

Rate This Recipe
patty crocker

patty crocker

Very good! The potatoes are much better if you use leftover baked from the night before. Also, try beating the egg yolks and whites separately (beating the whites until they form soft peaks)...then mix the two together until combined. The eggs get really fluffy that way (a trick I learned from a chef I used to work with at a fine restaurant). Good luck!



I used the Ore Ida frozen hash browns - the cubed kind - and it came out great. It was a big time and mess saver as well. I added an extra egg and mixed in some monteray jack cheese with the cheddar, and it was deliccious.



A good place to start, but very bland as written. I seasoned my eggs with garlic and onion powders, black pepper and Mexican spices. This is a great dish to make when you want to clean out your fridge because almost anything goes. I also threw in broccoli, zucchini, green bell peppers and grape tomatoes. Used pepper jack cheese with this to give it a kick. End result was delicious. Thanks so much!

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Amount Per Serving (4 total)

  • Calories
  • 355 cal
  • 18%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 35.6 g
  • 11%
  • Protein
  • 14.7 g
  • 29%
  • Cholesterol
  • 230 mg
  • 77%
  • Sodium
  • 286 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Ham, Potato, and Cheese Soup


next recipe:

Blue Cheese Potatoes Delmonico