This Potato Frittata is an easy and delicious brunch recipe. Made with crispy bacon, tender potatoes, and cheesy eggs, this simple oven-baked frittata is always a crowd-pleasing recipe.
A frittata is an egg-based dish, that is similar to a quiche without the crust. And just like my basic quiche recipe, frittatas are incredibly versatile and the flavor options are endless.
why you'll love this potato frittata recipe
- Crowd-Pleasing Recipe. Everyone loves the classic combination of eggs, potatoes, and bacon featured in this frittata recipe.
- Perfect for Entertaining. Not only does everyone love the flavors in this potato frittata but it can be served warm or at room temperature. And it is a relatively inexpensive dish.
- Filling. A serving of this frittata will leave you satisfied for hours thanks to the protein-rich eggs and fiber in the potatoes.
- Versatile. A potato frittata is a great option for brunch, but also makes a satisfying, easy dinner recipe. I often pair it with a salad, like Strawberry Spinach Salad, for a light dinner on busy weeknights.
- Gluten-Free. Serving a gluten-free loved one or guest? This frittata is a hearty gluten-free option.
Notes on Ingredients
- Potatoes: Red potatoes, russet potatoes, or yellow potatoes (Yukon Gold), can all be used to prepare this potato frittata.
- Bacon: Use pork bacon for the best flavor. I recommend nitrate-free, uncured bacon.
- Leeks: Leeks are a delicious mild variety of onions. However, they do take a bit more time to clean and you may be less likely to have them in your kitchen. So if that is the case, feel free to use minced yellow onion in place of leeks.
- Cheese: This recipe calls for parmesan cheese, but feel free to use shredded cheddar or Swiss cheese to replace the parmesan or in addition the parmesan for an extra cheesy result.
∗ important to remember ∗
It is best to use a 10-inch oven-safe skillet or cast iron skillet for this frittata recipe. That way you bake the frittata in the same pan you saute the bacon, potatoes, and leeks to minimize the dishes used. No oven-safe skillet? Assemble the frittata in a pie dish and bake as directed.
How to Make the Best Potato Frittata
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Prepare the Leeks. Leeks are filled with sand and dirt and need to be cleaned thoroughly or your frittata will be sandy and gritty. To prepare the leeks, cut them open lengthwise and soak them in water for 5 minutes. Drain the leeks and rinse well. Chop leeks on a CLEAN cutting board. That is key! Make sure you don't use the same cutting board as when you sliced the leeks open, or you will surely end up with dirt or sand in your chopped leeks.
Step Two. Pan-Fry The Bacon. While I love baking bacon, pan-frying chopped bacon will not only speed the process up, but it will allow you to saute the potatoes and leeks in the rendered grease, adding delicious flavor to the frittata itself.
Step Three: Pan-fry the Potatoes and Leeks. In order for the potatoes to be fully cooked and the eggs to not overcook, it is best to saute the potatoes until they are crispy on the outside and fork-tender. The sauteed potatoes and leeks will flavor and texture to this frittata as well.
Step Four: Assemble the Frittata. Once the potatoes are tender, remove the skillet from the heat. Sprinkle the bacon over the potatoes in the pan. For the egg mixture, whisk together the eggs, cream, salt, pepper, a dash of nutmeg, and parmesan. Pour that egg mixture over the potatoes and bacon.
Step Five: Bake. You want to bake the frittata until the eggs are set around the edges and slightly golden, yet very slightly wobbly in the center. This will ensure your eggs are not overcooked and rubbery.
∗ speed it up with leftovers∗
One of my favorite hacks for speeding up the process of making this potato frittata is to use leftover Air Fryer Potatoes or Roasted Red Potatoes and leftover Baked Bacon. Omit the addition of leeks and simply layer the leftover potatoes in an oven-safe skillet, crumble the baked bacon over the top of the potatoes, top with cheese and eggs, and bake as directed.
Make It Vegetarian
While using bacon adds a delicious, smokey flavor to this potato frittata, it can be omitted for a vegetarian option. Replace the bacon drippings with canola or olive oil to pan-fry the potatoes and leeks.
Frittata Serving Suggestions
Frittatas make a delicious option for breakfast, brunch, or a light lunch. They can be served warm or at room temperature, for equally delicious results, making them a great option when entertaining.
More Easy Breakfast Recipes
- Instant Pot Egg Bites
- Hashbrown Breakfast Casserole
- Instant Pot Frittata
- Asparagus Frittata
- Mediterranean Frittata
- Green Chile Egg Casserole
If you gave this Potato Frittata a try, I would love for you to leave a comment and review below.
- 4 strips bacon diced
- 3 medium russet potatoes scrubbed and diced into ½ inch cubes
- 1 medium leek finely minced
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 6 large eggs
- ½ cup cream
- dash of grated whole nutmeg
- ¼ cup freshly grated Parmesan Cheese
- Preheat oven to 425℉.
- In an oven-safe skillet or cast iron pan, pan-fry the bacon over medium heat until crisp-tender. Once the bacon is crisp, remove the bacon and place it on a plate lined with a paper towel. Drain off all but 1 tablespoon of the bacon grease.
- Add potatoes to bacon grease and lightly season with salt and pepper. Pan fry for 5 minutes, stirring frequently. Add in leeks or onions and continue to pan fry for another 5 minutes or until potatoes are fork-tender.
- Remove the skillet from the heat. Sprinkle the bacon over the potatoes in the pan.
- In a medium bowl or large glass measuring cup, whisk together the eggs with the cream, salt, pepper, a dash of nutmeg, and parmesan. Pour the egg mixture over the potatoes and bacon.
- Bake for 10-15 minutes, or until eggs are set around the edges and the center is just slightly wobbly.
- Serve immdeidately or after cooling slightly.