This Potato Frittata is a delicious and easy recipe for an oven-baked frittata featuring potatoes, bacon, and creamy egg custard.
Looking for more easy frittata recipes? Check out my recipes for Instant Pot Frittata, Mediterranean Frittata, and Asparagus Frittata.
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.
This potato frittata combines classic breakfast staples, eggs, breakfast potatoes, and bacon, into one delicious dish. And it is a favorite recipe!
why you'll love this potato frittata recipe
- Filling. The eggs add protein and the potatoes add bulk, fiber, and texture, meaning a serving of this Potato Frittata will leave you satisfied for hours.
- Crowd-Pleaser. Everyone loves the combination of eggs, potatoes, and bacon! And this frittata tastes delicious warm or at room temperature, which makes it great for entertaining!
- Versatile. A potato frittata is a great option for brunch, but it 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.
- Inexpensive. The base of this frittata is made with potatoes and eggs which are both relatively inexpensive. While bacon and cheese are more costly, this recipe only requires a small amount.
- 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: While using bacon adds a delicious, smokey flavor to this frittata, it can be omitted for a vegetarian option. Replace the bacon drippings with canola or olive oil for pan-frying the potatoes.
- 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.
- To Prepare 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 the leeks 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.
- 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.
∗ 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 in place of sauteeing the potatoes and bacon prior to baking this frittata.
How to Make a Potato Frittata
- In a cast iron skillet or oven-safe frying pan, fry the bacon over medium heat, until crisp-tender.
- Once the bacon has become crispy and rendered off its fat, remove it from the skillet and place it on a plate lined with a paper towel. This will help to absorb excess oil and keep the bacon crispy.
- Drain off all but 1 tablespoon of bacon grease from the skillet, as this will be used to pan-fry the potatoes and leeks.
- Add potatoes to bacon drippings and cook over medium heat for 5 minutes, stirring often, until potatoes begin to soften.
- Add in onions or leeks and cook until potatoes are tender, being sure to stir every couple of minutes. Turn off the heat.
- Sprinkle the reserved bacon over potatoes and leeks.
- In a medium bowl, whisk together eggs, milk, salt, pepper, and cheese, and then pour that mixture evenly into the skillet over the potato and bacon mixture.
- Bake Frittata until eggs are set.
- Remove the frittata from the oven and let cool for at least 5 minutes before slicing and serving.
Once cooled, this frittata can be stored in the refrigerator in an airtight container for 3-4 days in the refrigerator. You can opt to serve the frittata chilled, at room temperature, or reheated.
More Easy Breakfast Recipes
- Instant Pot Egg Bites
- Hashbrown Breakfast Casserole
- Sour Cream Coffee Cake
- 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 minced
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 6 large eggs
- ½ cup milk or cream
- dash of grated whole 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. 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 (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. Sprinkle the bacon over the potatoes in the pan.
- 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.
Delicious! Only mods used; Gruyère and sea salt. The golden potatoes pan fried in bacon fat made them super creamy. My MIL approved! Will make again!
This was fantastic! I did make a few changes based on what I had. Instead of Parmesan, I used grated cotija cheese and green onion in place of leeks. I also added orange bell pepper, mushrooms, spinach, garlic and jalapeños and did not add nutmeg. It was PHENOMENAL! Yum!! Thanks for the recipe!
Thanks for sharing your modifications as well. So happy to hear you enjoyed the frittata.
I might’ve missed this, but can frozen cubed potatoes be used?
Hi Annette! That is a great question! I would say, yes, you can use frozen cubed potatoes. I would let the potatoes thaw, and then saute the frozen cubed potatoes in the bacon grease. It won't take long, but adding that crispness will help the overall texture of the frittata.
So good! Everything was well balanced.
This was a great recipe! I subbed the russets for sweet potatoes and it was still amazing! Looking forward to having this again.
Thanks for sharing you enjoyed with Sweet Potatoes! I will try that the next time myself.
Great recipe! I was a little hesitant about the nutmeg. But, I generally stick to the letter of a recipe the first time I make it, so I tossed it in anyway and it added a unique zing to the dish.
So glad you gave it at try and enjoyed it!
Excellent! It was a big Father’s Day hit! I doubled the recipe and used a 15 in pan. Cooked the potatoes and extra 5-10 minutes and baked for 20 minutes.
I am so glad to hear that! Thanks Jeanmarie for sharing your review.
Versatile recipe. Very nice presentation and adapts well to substituting with different breakfast meats and spices. I used frozen potatoes which saved a bunch of time.
Great idea to use frozen potatoes, Glenda! Thanks for sharing that.
Do leftovers reheat well?
Yes! I have no issue reheating leftovers in the microwave for 45 seconds to 1 minute. However, you can reheat in a 300-degree oven for 10 minutes or in a dry skillet if desired.