This Potato Frittata is a delicious and easy recipe for an oven-baked frittata. Potatoes and leeks are pan-fried with a bit of bacon and then baked with a creamy egg custard for a hearty, gluten-free meal perfect for brunch or breakfast.
Why You Will Love This Frittata Recipe
One of my favorite breakfast recipes is a frittata.
Oven-baked frittatas can be made in a variety of different ways, are incredibly inexpensive, and can be made to accommodate food allergies and sensitivities.
Plus, frittatas are full of protein--which keeps me and my family going strong all morning long.
Potatoes make a great addition to frittatas. They help to bulk up a frittata, while still keeping this dish gluten-free. And when pan-fried, as the potatoes are for this Oven Frittata, they add a crispy element.
From the crispy salty bacon to the tender hearty potatoes, these simple flavors win everyone over. And I love this Oven Frittata because not only does it please my family, it is easy to make!
How to Make a Potato Frittata
- In a cast iron skillet, or oven safe frying pan, pan fry bacon over medium heat, until crisp tender.
- Remove bacon from skillet and place on plate lined with paper towel and drain all but 1 tablespoon of bacon grease from the skillet.
- Once the bacon is cool enough to handle, crumble the bacon into small pieces.
- Add potatoes to bacon drippings and cook over medium heat for 5 minutes per side.
- Add in onions or leeks and cook until potatoes are crisp and tender, being sure to stir every couple minutes. Turn off the heat.
- Sprinkle bacon over potatoes and leeks.
- Whisk together eggs, milk, salt, pepper, and cheese.
- Pour egg mixture over potatoes and bacon.
- Bake Frittata until eggs are set.
Once cooled, this frittata can be stored in the refrigerator in an airtight container for 3-4 days in the refrigerator. Serve the frittata chilled, let it come to room temperature before serving, or microwave individual slices on a heat-safe plate for 30-45 seconds until warm.
This Potato Leek Frittata is delicious without bacon. Simply use 1 tablespoon of canola oil in place of the bacon drippings to pan fry the potatoes.
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 the leeks open lengthwise and soak in water for 5 minutes. Drain the leeks and rinse well. Chop leeks on 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.
One of my favorite hacks to speeding up the process of making this easy oven-baked frittata is to use leftover baked potatoes. Simply cube up the cold baked potatoes. Saute them in the bacon drippings or oil just until the outside of the potatoes are crispy. Drain off the excess grease or oil and proceed with the recipe as stated.
Leeks are a delicious mild variety of onions. However, they do take a bit more time to prepare 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 the place of leeks.
More Easy Frittata Recipes
If you gave this Potato Frittata a try, I would love for you to leave a comment and review below.
Oven Frittata with Potatoes
- 4 strips bacon
- 3 medium russet potatoes scrubbed and diced into ½ inch cubes
- 1 leek minced
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 6 eggs
- ½ cup milk
- dash of fresh nutmeg
- ¼ cup freshly grated Parmesan Cheese
- Preheat oven to 425 degrees F.
- In an oven-safe skillet or cast iron pan, pan-fry the bacon over medium heat until crisp-tender, turning bacon after about 5 minutes on the first side.
- Once the bacon is crisp, remove bacon and place on a plate lined with a paper towel. Drain off all but 1 tablespoon bacon grease.
- Add potatoes to bacon grease and lightly season with salt and pepper (if using canola oil instead of bacon grease, the potatoes may need a bit more salt). Pan fry for 5 minutes, stirring frequently. Add in leeks/onions and continue to pan fry for another 5 minutes or until potatoes are fork-tender.
- Remove the skillet from the heat. Crumble cooked bacon evenly over potatoes.
- Whisk together eggs, milk, salt, pepper, a dash of nutmeg, and Parmesan Cheese. Pour egg mixture over potatoes and bacon.
- Bake for 10-15 minutes, or until eggs are set.
- Serve immdeidately or after cooling slightly.