Cheesy Potato Frittata with Herbs and Crispy Edges

How to make an absolutely delicious Potato Frittata with creamy potatoes and well-seasoned eggs. Perfect for breakfast, brunch, lunch or dinner. This frittata can be made ahead, making it ideal for entertaining.

Eggs are endlessly versatile and this potato frittata is a great way to showcase them. Whether you enjoy eggs scrambled, fried, baked into quiche or folded into an omelet, a frittata is an easy, satisfying option. This version pairs tender, slightly crispy potatoes with savory mushrooms, fresh chives and cheddar for a simple, flavorful dish.

This is a vegetarian recipe, but you can easily add cooked bacon, sausage or leftover chicken if you want more protein. The dish looks and tastes like a restaurant-style breakfast, yet it’s straightforward to prepare and can be customized to your taste.

Potatoes are cooked until they’re golden and crisp at the edges for extra flavor. After combining with eggs and baking briefly, they become creamy and rich—no bland potatoes here. The result is a balanced frittata with great texture.

Potato Frittata Ingredients

You will need the following:

• Potatoes — russet or any starchy potato works well.
• Mushrooms — baby bella or your favorite variety for umami.
• Chives — for freshness and color; substitute green onions or leeks.
• Cheddar cheese — mild or sharp, shredded.
• Eggs — large, room temperature.
• Salt and pepper — to taste.
• Chicken bouillon powder — adds savory depth (or use a little extra salt).
• Onion powder — optional, for extra flavor.
• Red pepper flakes — optional, for a touch of heat.

How To Make a Potato Frittata

Overview: boil the diced potatoes briefly, pan-fry until golden, sauté mushrooms, combine with an egg mixture, add cheese, then finish in the oven until set.

1. Boil the potatoes: Place diced potatoes in a pot with about 1½ cups cool water. Cover and bring to a boil, then simmer for about 5 minutes. Drain and sprinkle lightly with salt.

2. Pan-fry: Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over high heat. Add the potatoes in a single layer and cook, stirring occasionally, until golden brown (about 5 minutes).

3. Make the egg mixture: In a bowl whisk 6 large eggs with 1/4 teaspoon salt, 1 teaspoon chicken bouillon powder (or extra salt), 1 teaspoon onion powder, 1/2 teaspoon ground white or black pepper, 1/4 teaspoon red pepper flakes if using, and 1/4 cup chopped chives.

4. Sauté mushrooms: Remove browned potatoes from the pan. Add the remaining 1 tablespoon oil, then cook diced mushrooms with a pinch of salt and pepper until they shrink and release their moisture, about 3 minutes.

5. Assemble: Return potatoes to the skillet with the mushrooms, arranging them in a single layer. Reduce heat to medium, pour the egg mixture over the potatoes and mushrooms, and sprinkle with shredded cheddar. Let the frittata cook on the stovetop for about 3 minutes to begin setting the edges.

6. Bake: Transfer the skillet to a preheated oven and bake until the eggs are set, about 7 minutes.

7. Serve: Remove from oven, cut into wedges and serve warm. This frittata keeps well and can be reheated for an easy make-ahead meal.

Recipe (Serves 6)