Potato Egg Frittata with Cherry Tomatoes Recipe

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Potato Egg Frittata with cherry tomatoes is an Italian-inspired dish that’s become a staple in my kitchen. This hearty frittata combines tender Yukon Gold potatoes, vibrant chives, and sharp Pecorino Romano cheese. Baked to perfection, it’s topped with sweet, wilted cherry tomatoes and fresh basil, making it a delightful option for breakfast, brunch, or even a light dinner. Let’s dive into how to make this delicious dish that’s sure to impress!

Why You’ll Love This Potato Egg Frittata with

This Potato Egg Frittata is not just delicious; it’s versatile too! Here are some reasons why you need this dish in your repertoire:

It’s an easy potato egg frittata recipe that anyone can make.
This dish is perfect for meal prep, saving you time during busy mornings.
It’s a vegetarian potato frittata, making it suitable for various dietary preferences.
Packed with protein from the eggs and nutrients from the potatoes, it’s a healthy choice.
It can be enjoyed warm or at room temperature, making it a great option for gatherings.
With variations like Spanish potato frittata or cheesy potato frittata, you can customize it to your taste.
This frittata is gluten-free, accommodating those with dietary restrictions.
Its savory flavor profile makes it a satisfying meal any time of the day.

Ingredients for Potato Egg Frittata with

Gather these items:

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
24 ounces cherry tomatoes, halved
1/4 cup extra virgin olive oil
Salt and pepper to taste
4 tablespoons basil, chiffonade, divided

How to Make Potato Egg Frittata with Step-by-Step

Step 1: Heat the 1/4 cup of olive oil in an oven-safe skillet over medium heat. Add the diced Yukon Gold potatoes and onion, seasoning with salt and pepper to taste. Cook, stirring occasionally, until the potatoes are tender and lightly golden, about 10-15 minutes.
Step 2: In a large bowl, whisk together the 8 large eggs, 1/4 cup milk, grated Pecorino Romano, and minced chives. Season the mixture with salt and pepper to taste.
Step 3: Once the potatoes and onions are cooked, spread them evenly in the skillet. Pour the egg mixture over the potatoes, stirring lightly to distribute evenly. Cook on the stovetop over medium heat until the edges start to set, about 5-7 minutes.
Step 4: Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake until the eggs are fully set and slightly golden on top, approximately 15-20 minutes.
Step 5: While the frittata bakes, heat the 1/4 cup extra virgin olive oil in a separate pan over medium heat. Add the halved cherry tomatoes, seasoning with salt and pepper, and cook until they soften and begin to wilt, about 5-7 minutes.
Step 6: Remove the frittata from the oven and top with the wilted cherry tomatoes and 2 tablespoons of the chiffonade basil. Garnish with the remaining basil just before serving. Slice and enjoy warm or at room temperature.

Pro Tips for the Best Potato Egg Frittata with

Keep these in mind:

Use fresh ingredients for the best flavor.
Let the frittata cool slightly before slicing for cleaner cuts.
Experiment with different vegetables to create your own potato frittata variations with vegetables.
For a creamier texture, add more milk to the egg mixture.
Ensure your skillet is well-oiled to prevent sticking, especially if using non-stick.

Best Ways to Serve Potato Egg Frittata with

This frittata is incredibly versatile. Here are some serving suggestions:

Serve it alongside a fresh garden salad for a light lunch.
Pair it with crusty bread or toast for a hearty breakfast.
Enjoy it as part of a brunch spread with other dishes.

How to Store and Reheat Potato Egg Frittata with

To store, place the frittata in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm slices in the microwave or oven until heated through. This makes it perfect for meal prep!

Frequently Asked Questions About Potato Egg Frittata with

What’s the secret to perfect Potato Egg Frittata with?

The secret lies in cooking your potatoes until they’re perfectly tender and ensuring your egg mixture is well-seasoned. This creates a rich flavor that enhances the overall dish.

Can I make Potato Egg Frittata with ahead of time?

Absolutely! You can prepare the frittata a day in advance, store it in the refrigerator, and reheat it when ready to serve. This makes it an ideal choice for brunch parties or busy weekdays.

How do I avoid common mistakes with Potato Egg Frittata with?

Avoid overcooking the eggs, which can lead to a dry frittata. Also, ensure your skillet is well-greased to prevent sticking. These tips will help you achieve a perfect texture.

Variations of Potato Egg Frittata with You Can Try

If you’re looking to mix things up, consider these variations:

Add spinach or kale for a boost of greens.
Incorporate different cheeses like feta or cheddar for a flavor twist.
Make it a gluten-free potato frittata by ensuring all ingredients meet gluten-free standards.
Try a spicy version by adding jalapeños or your favorite hot sauce to the egg mixture.

For more delicious recipes, check out our recipe collection or try making salted caramel cookies for dessert!

Learn more about the health benefits of eggs and how they can enhance your meals.