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This Potato Frittata is an easy and delicious recipe suitable for any meal. Made with crispy bacon, tender potatoes, and cheesy eggs, this simple oven-baked frittata is always a crowd-pleasing recipe.
Love Frittatas? You will also enjoy my recipes for Mediterranean Frittata, Asparagus Frittata, and Instant Pot Frittata.
If you are looking for a gluten-free version of quiche, why not give this potato frittata a try?
Made with tender potatoes, crispy bacon, and cheesy, creamy eggs, this Potato Frittata is hearty, satisfying, and completely gluten-free.
But you don't have to be gluten-free to enjoy this Potato Frittata! Everyone loves the combination of bacon, eggs, and potatoes. And you will love how easy this recipe is to make!
How to Make the Best Potato Frittata
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Select the Best Pan
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 sauté the bacon and potatoes to minimize the dishes used. No oven-safe skillet? Assemble the frittata in a pie dish and bake as directed.
Pan-Fry Bacon
While I love the ease of baking bacon, it is best to pan-fry the bacon when preparing a potato frittata so that you can use the bacon renderings to sauté the potatoes and leeks.
Pan-Fry Potatoes
In order for the potatoes to be fully cooked and the eggs to not overcook, it is best to sauté the potatoes until they are crispy on the outside and fork-tender.
Make the Egg Mixture
Whisk together eggs with a touch of cream for creaminess, salt and pepper for seasoning, and parmesan for a cheesy element. I also recommend adding a bit of grated nutmeg which adds warm notes to the frittata.
Assemble Frittata
Once the potatoes are tender, remove the skillet from the heat. Sprinkle the bacon over the potatoes in the pan. Pour the egg mixture over the potatoes and bacon.
Bake Until Set
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.
Recipe Modifications
- Speed it Up with Leftovers: Use leftover Air Fryer Potatoes, Potatoes O'Brien, or Roasted Red Potatoes and leftover baked bacon. Instead of sautéing the potatoes with bacon and leeks, 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.
- Vegetarian Potato Frittata: 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.
- Omit the 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 or omit them altogether.
- No Cream? Use any milk or half and half.
- Make it Cheesy: Feel free to use shredded cheddar or Swiss cheese to replace the parmesan or in addition the parmesan for an extra cheesy result.
Serving Suggestions
This Potato Frittata makes a delicious option for breakfast, brunch, or a light lunch. It 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! Just don't forget the latte!
More Easy Breakfast Recipes
- Instant Pot Egg Bites
- Hashbrown Breakfast Casserole
- Green Chile Egg Casserole
- Spinach Breakfast Strata
- The Best French Toast Recipe
- Whole Wheat Waffles
If you gave this Potato Frittata a try, I would love for you to leave a comment and review below.
Potato Frittata
Video
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
Instructions
- Preheat oven to 425℉ (220℃).
- 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.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple and delicious!!
Thanks for sharing Christine
We like to do breakfast for dinner a couple times a month. This was a hit with the whole family. Thanks for the recipe.
I am thrilled you enjoyed Taryn!
Made this today and it was such a hit. Not only was it easy to make but also incredibly delicious!
Amazing
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.