Recipe: Easy Cheesy Tater Tot Frittata

updated Jan 29, 2020
Easy Cheesy Tater Tot Frittata

A cheesy veggie-packed frittata with crispy tater tots baked directly into it.


Prep20 minutes

Cook55 minutes

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(Image credit: Joe Lingeman)

Tater tots — more so than french fries or hash browns, waffle fries or potato wedges — make me feel like a kid again. When I eat them today, I get as giddy as I did on the rare occasions growing up when my dad would bring a bag home from the grocery store.

What’s particularly special about them, in addition to their adorable bite-sized shape, is how versatile they are. They’re great for breakfast, lunch, or dinner, or even as an appetizer. You can eat them as is, scatter them on top of a hot dish, or use them in place of tortilla chips in nachos. Or now, you can eat them as part of this frittata, which marries potatoes and eggs in one single dish that, yes, just like tater tots, can be eaten at absolutely any time of day.

(Image credit: Joe Lingeman)

Tater Tots Add the Salty, Crunchy Flavor Boost Your Frittata Has Always Wanted

Many would argue a frittata is perfectly good as is. I would argue tater tots make it better. They act as insurance against the pitfalls that so often plague frittatas: lack of flavor and lack of texture. Tossing the tots with oil; seasoning them with garlic powder, onion powder, cayenne pepper, and plenty of salt and pepper; and roasting them before they even make contact with the frittata makes them the tastiest flavor-booster I can imagine. (Not to mention it gives the top of the frittata an extra layer of crispiness!)

But this frittata has smarts beyond just the tots. You’ll roast the tater tots in the same skillet the frittata bakes in, keeping dirty dishes at a minimum. While the tots crisp, you’ll whisk together the eggs with full-fat sour cream — which makes the frittata rich and custardy — and plenty of sharp cheddar cheese, chosen for its crowd-pleasing flavor and superior melting abilities. When the tots are done, you’ll transfer them to a plate, cook the rest of the add-ins in the skillet, pour in the egg mixture, scatter the tots over top, and finish with more cheese (including Parmesan this time, which adds a salty nuttiness). Some of the tots will sink, ensuring there are bites of shredded potato in every single slice, but some will stay afloat, creating that seasoned crunch on top. Just before the frittata is done, you’ll broil it for even more golden, crispy goodness.

In terms of add-ins, I like the combination of mild shallots, sweet bell pepper, and fresh baby spinach. But really, the star of the show here is the tots. Feel free to use the tot technique with your favorite frittata mix-ins. Just don’t forget to call it a fri-tot-ta.

Easy Cheesy Tater Tot Frittata

A cheesy veggie-packed frittata with crispy tater tots baked directly into it.

Prep time 20 minutes

Cook time 55 minutes

Serves 6

Nutritional Info


  • 1 (16-ounce) bag

    frozen tater tots

  • 2 tablespoons

    olive oil, divided

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    onion powder

  • 1/2 teaspoon

    cayenne pepper

  • 2 teaspoons

    kosher salt, divided

  • Freshly ground black pepper

  • 10

    large eggs

  • 1/2 cup

    full-fat sour cream

  • 2 tablespoons

    chopped fresh chives

  • 1 1/4 cups

    grated sharp cheddar, divided

  • 1

    medium red bell pepper, diced

  • 1

    large shallot, diced

  • 5 ounces

    baby spinach (about 5 cups packed)

  • 1/2 cup

    finely grated Parmesan cheese


  1. Arrange 2 racks to divide the oven into thirds and heat to 475°F. Place the tator tots in a 10-inch cast iron skillet (or other oven-safe skillet). Drizzle with 1 tablespoon of the oil, then season with the garlic powder, onion powder, cayenne pepper, 1/2 teaspoon of the salt, and several grinds black pepper. Use your hands to toss and evenly coat the tots; arrange them in a single layer in the skillet. Roast on the lower oven rack until crispy, 20 to 25 minutes.

  2. Meanwhile, whisk together the eggs, sour cream, chives, 1 cup of the cheddar cheese, 1 teaspoon of the salt, and several grinds black pepper.

  3. Reduce oven temperature to 350°F. Transfer the cooked tots to a plate (do not wipe out skillet). Heat remaining 1 tablespoon oil in the skillet over medium heat. Add the bell pepper and shallot and sauté until softened, about 3 minutes. Add the spinach a few handfuls at a time and cook, stirring, until wilted, 3 to 4 minutes. Season with the remaining 1/2 teaspoon salt.

  4. Pour the egg mixture over the vegetables in the skillet. Scatter the tater tots over the eggs. Sprinkle with the Parmesan and remaining 1/4 cup cheddar cheese. Cook undisturbed until the eggs at the edges of the pan begin to set, 2 to 3 minutes.

  5. Transfer the skillet to the upper oven rack and bake until eggs are just set, 20 to 22 minutes. Heat the broiler to HIGH. Broil until the top of the frittata is golden-brown in spots, 2 to 3 minutes. Cool in the pan for 5 minutes, then slice into wedges and serve warm.

Recipe Notes

Frozen spinach: Six ounces frozen chopped spinach can be used in place of fresh spinach. Thaw, drain, and press well to remove as much liquid as possible, and cook for just 1 minute before topping with the egg mixture.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.