Cheesy Potato Frittata with Bacon

published Sep 16, 2021
Potato Frittata Recipe

Upgrading your brunch game is effortless with this potato-packed frittata.

Serves4 to 6

Prep15 minutes

Cook35 minutes to 45 minutes

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Potato Frittata in a black cast iron pan, with a piece cut out on a plate next to it
Credit: Renae Wilson

There are just some dishes that seem to exist solely for refrigerator clean-out — and the frittata is one of them. With eggs as a staple in most households, you can mix in any ol’ thing to create something yummy with fridge scraps and leftovers.  

A frittata can be eaten any time of day. It can be served cold, room temperature, or warm.  It’s fridge- and freezer-friendly, and it reheats beautifully. Bottom line: It’s always a good answer to the inevitable “What should I eat?” question.

Frittata versus Quiche versus Omelet

A frittata is an Italian egg dish similar to an omelet and quicheOmelets can vary in technique, but most are cooked completely over the stovetop. Quiches are baked but are pie-like with their crusts. Frittatas do not have crusts and also bake in the oven.

How to Customize Your Frittata

I chose thinly sliced potatoes with bacon and cheese for a spin on a loaded baked potato, but the customization possibilities are infinite. Punch up the mixture with cheeses like Gruyère, Parmesan, or feta. Add spices and herbs — however much you’d like! Veggie-wise, you’ll mostly want to stick with pre-cooked or partially cooked ingredients to avoid excess liquid (and risk a soggy and wet frittata). For high-moisture vegetables, drain or squeeze them dry before adding them to the eggs. 

Credit: Renae Wilson

Since you’re beginning this frittata on the stovetop and then transferring it to the oven, an oven-safe nonstick or cast iron skillet is best. You can also bake it in an 8×8-inch casserole dish. You may need to add a little time to cook.  

Potato Frittata Recipe

Upgrading your brunch game is effortless with this potato-packed frittata.

Prep time 15 minutes

Cook time 35 minutes to 45 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 6 ounces

    baby potatoes

  • 3 slices

    thick-cut bacon

  • 2

    medium scallions

  • 3 ounces

    sharp cheddar cheese, shredded (about 2/3 cup)

  • 8

    large eggs

  • 1/4 cup

    half-and-half or whole milk

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/4 teaspoon

    dry mustard, or 1 teaspoon Dijon mustard

  • 1/2 cup

    water

  • 1 tablespoon

    canola oil

Instructions

  1. Arrange a rack in the top third of the oven and heat the oven to 350°F.

  2. Thinly slice 6 ounces baby potatoes into rounds. Cut 3 thick-cut bacon slices crosswise into small pieces. Finely slice the green and white parts of 2 medium scallions on a slight diagonal. Grate 3 ounces sharp cheddar cheese on the large holes of a box grater (about 2/3 cup).

  3. Whisk 8 large eggs in a large bowl. Add 1/4 cup half-and-half or whole milk, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dry mustard or 1 teaspoon Dijon mustard. Whisk to combine.

  4. Place the bacon in a 10-inch cast iron or oven-safe nonstick skillet over medium heat and cook until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a medium bowl. Add the potatoes to the pan, spread into a single layer, and cook for 3 minutes.

  5. Add 1/2 cup water. Cover, reduce the heat to medium-low, and cook the potatoes until slightly softened, 3 to 5 minutes. Using the slotted spoon, transfer the potatoes to the bowl with the bacon. Pour off any remaining water and dry the pan.

  6. Add 1 tablespoon canola oil to the pan and return to medium-low heat. Pour in half the egg mixture and let cook undisturbed until the bottom begins to set, about 3 minutes.

  7. Sprinkle with half of the bacon and potato mixture, half the scallions, and half the cheese. Pour the remaining egg mixture on top and shake the skillet to settle the mixture. Sprinkle with the remaining potato and bacon and scallions. Shake the skillet again, then sprinkle with the remaining cheese. Cook undisturbed until the eggs at the edges of the skillet begin to set, about 2 minutes.

  8. Transfer the skillet to the oven and bake until the eggs are just set and the edges are golden-brown and come away from the pan, about 15 minutes. (The center should no longer jiggle.)

  9. Heat the broiler to HIGH and broil until the top of the frittata is lightly golden-brown in spots, 1 to 2 minutes. Let cool in the skillet for 5 minutes, then slice into wedges and serve warm or at room temperature.

Recipe Notes

Storage: Cooked frittata can be refrigerated in an airtight container for up to 4 days. Serve cold or at room temperature, or reheat at 325°F for about 10 minutes to serve warm.