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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.
HI Kristen. I check your recipes everyday because they sound like just what I need. However, I am diabetic and have high cholesterol for which I take medication. Some of your recipes just require substitutions while others I have to just pass altogether. In any case your recipes give me ideas to try to suit my very special issues. I am very interested in a breakfast casserole idea and I intend to make a special recipe my own that I can add to my rotation. Most of the recipes in my cookbook are yours with special notes, so keep them coming. My next try will be homemade chicken tenders. Your recipe of course. Thankyou! I am 86 years old and have loved cooking ever since I married in 1969. Hubby passed away in 2020 after 51 years of marriage. My son is my caregiver and my Husky mix, Bear, is my constant companion who we have nicknamed "The Diva". I am pretty much housebound and have had to make major changes my life due to Disc Degeneration Disease but I still love to cook. And I still hate the mess afterwards. I have, however, in my kitchen an Instant Pot, slow cooker, air fryer, microwave, toaster oven, and of course my stove. Lucky me, right?
Thank you so much for taking the time to share this with me. It truly means more than you know. I'm so glad the recipes are giving you ideas you can adapt to fit your needs, that's exactly how I hope they're used. I'm also deeply sorry for the loss of your husband. 51 years is a lifetime of memories, and it's clear cooking has always been a part of the love you shared. I'm glad your son and "The Diva" Bear are keeping you company. Thank you again for being here and for trusting my recipes in your kitchen. I'll absolutely keep them coming.