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    Easy Potato Frittata

    Breakfast Recipes Gluten Free Potato Recipes September 13, 2023 | By Kristen Chidsey | 40 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    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.  It also happens to be gluten-free and easily adaptable.

    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.

    Looking for an elegant, yet easy brunch menu? Pair this Potato Frittata with Sour Cream Coffee Cake and Homemade Lattes, for one delicious spread.

    Baked Frittata with potatoes and bacon in oven-safe skillet.


    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.

    While Instant Pot Frittata, Mediterranean Frittata, and Asparagus Frittata are delicious variations, this Potato Frittata recipe has been a long-time fan favorite, and with good reason!

    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

    Ingredients for potato frittata labeled on counter.
    • 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.

    Two pictures side by side showing bacon in skillet before sauteeing and brown and crispy bacon on paper-towel-lined plate.

    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.

    Sauteed potatoes in skillet seasoned with salt and pepper.

    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.

    Heat-safe skillet with egg mixture, potatoes, bacon, and cheese before baking.

    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.

    Baked Frittata with potatoes and bacon in oven-safe skillet.

    ∗ 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.

    Paired with Honey Lime Fruit Salad or a Strawberry Spinach Salad, and Cranberry Orange Muffins or Blueberry Coffee Cake, you will have quite the delicious spread!

    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. 

    Baked potato frittata in skillet topped with fresh parsley.

    Potato Frittata

    Made with crispy bacon, tender potatoes, and cheesy eggs, this simple oven-baked frittata is always a crowd-pleasing recipe.
    4.93 from 38 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 259kcal
    Author: Kristen Chidsey

    Ingredients

    • 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
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • 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. 
      Two pictures side by side showing bacon in skillet before sauteeing and brown and crispy bacon on paper-towel-lined plate.
    • 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. 
      Sauteed potatoes in skillet seasoned with salt and pepper.
    • 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.
      Heat-safe skillet with egg mixture, potatoes, bacon, and cheese before baking.
    • Bake for 10-15 minutes, or until eggs are set around the edges and the center is just slightly wobbly.
      Baked Frittata with potatoes and bacon in oven-safe skillet.
    • Serve immdeidately or after cooling slightly.

    Equipment Needed

    • 10 inch oven safe skillet

    Notes

    Vegetarian Option: Omit the bacon and use 1 tablespoon of canola oil to pan-fry the potatoes. Keep in mind you will need to add additional salt to account for the saltiness the bacon adds to the frittata. 
    Leeks: 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 CLEAN cutting board. Feel free to use onions in place of the leeks.  
    Potatoes: You can use red potatoes, Yukon Gold potatoes, or russet potatoes. There is no need to peel the potatoes for this frittata recipe. 
    Serving Note: Frittatas are safe if left at room temperature for up to 2 hours. No longer. 
    Storage: Store a cooled frittata in an airtight container for up to 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.

    Nutrition

    Calories: 259kcal | Carbohydrates: 25g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 252mg | Sodium: 849mg | Potassium: 828mg | Fiber: 4g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 20.9mg | Calcium: 202mg | Iron: 6.9mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

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    1. Taryn

      October 10, 2023 at 10:32 am

      5 stars
      We like to do breakfast for dinner a couple times a month. This was a hit with the whole family. Thanks for the recipe.

      Reply
      • Kristen Chidsey

        October 10, 2023 at 4:58 pm

        I am thrilled you enjoyed Taryn!

        Reply
    2. Brandy

      October 01, 2023 at 10:24 pm

      5 stars
      Made this today and it was such a hit. Not only was it easy to make but also incredibly delicious!

      Reply
    3. Pamela

      May 31, 2023 at 9:04 pm

      5 stars
      Amazing

      Reply
    4. Bridge

      May 17, 2023 at 2:42 pm

      5 stars
      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!

      Reply
    5. Shawndra

      January 08, 2023 at 1:47 pm

      5 stars
      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!

      Reply
      • Kristen Chidsey

        January 08, 2023 at 3:21 pm

        Thanks for sharing your modifications as well. So happy to hear you enjoyed the frittata.

        Reply
    6. Annette Henry

      November 25, 2022 at 9:27 am

      I might’ve missed this, but can frozen cubed potatoes be used?

      Reply
      • Kristen Chidsey

        November 25, 2022 at 2:53 pm

        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.

        Reply
    7. Cathy

      June 15, 2021 at 2:45 pm

      5 stars
      So good! Everything was well balanced.

      Reply
    8. Brenda

      April 20, 2021 at 1:53 pm

      5 stars
      This was a great recipe! I subbed the russets for sweet potatoes and it was still amazing! Looking forward to having this again.

      Reply
      • Kristen Chidsey

        April 20, 2021 at 2:30 pm

        Thanks for sharing you enjoyed with Sweet Potatoes! I will try that the next time myself.

        Reply
    9. Canadian Dad

      October 03, 2020 at 11:28 am

      5 stars
      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.

      Reply
      • Kristen Chidsey

        October 03, 2020 at 12:52 pm

        So glad you gave it at try and enjoyed it!

        Reply
    10. Jeanmarie

      June 21, 2020 at 11:27 am

      5 stars
      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.

      Reply
      • Kristen Chidsey

        June 21, 2020 at 11:56 am

        I am so glad to hear that! Thanks Jeanmarie for sharing your review.

        Reply
        • Glenda

          January 26, 2021 at 1:35 pm

          5 stars
          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.

          Reply
          • Kristen Chidsey

            January 26, 2021 at 3:06 pm

            Great idea to use frozen potatoes, Glenda! Thanks for sharing that.

            Reply
        • Donna

          March 14, 2021 at 11:00 am

          Do leftovers reheat well?

          Reply
          • Kristen Chidsey

            March 14, 2021 at 11:10 am

            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.

            Reply
    « Older Comments

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    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.  It also happens to be gluten-free and easily adaptable.

    Meet Kristen

    Kristen Chidsey with apron on in front of vegetables in kitchen.

    Hi! I'm Kristen. It is my honor and passion to share easy, wholesome recipes with you to in turn share your loved ones. These tried and true recipes will help you make delicious, family-friendly meals without stress! Read more

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    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.  It also happens to be gluten-free and easily adaptable.

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