Potato and Cheese Frittata

This is one of the easiest things to make and it is certainly the most versatile dish – it can be served at a casual breakfast or an elegant brunch or paired with a glass of wine and salad, for dinner as well. To top it all, it is very budget friendly also – just a bit of good cheese, some eggs and some potatoes!  I added some fresh thyme from my backyard herb patch to give the eggs some fresh herby flavor and combined with the Parmesan and Swiss cheeses, it was ooey-gooey and delicious. Unlike other Frittata recipes, I add a little bit of Greek yogurt to mine because I like a hint of tartness that the yogurt adds to it. You can switch up the recipe and add other vegetables such as asparagus or zucchini or mushrooms or even sundried tomatoes. The sky is the limit with Frittatas and you can experiment to suit your own preferences and taste.



1.    4 large organic eggs
2.    3 tablespoons of grated Parmesan cheese
3.    3-4 tablespoons of shredded Swiss cheese
4.    3 small boiled potatoes
5.    Salt and black pepper to taste
6.    2 teaspoons of fresh thyme leaves
7.    ½ teaspoons of red pepper flakes
8.    1 tablespoon of milk
9.    2.5 tablespoons of Greek Yogurt
10.    1.5 tablespoons of extra virgin olive oil


1.    Heat the oven at 325 F.

2.    Break the four eggs and whisk the eggs well.

3.    Add the milk and yogurt to the eggs and whisk thoroughly again

4.    Add the shredded Swiss cheese and the Parmesan cheese to the whisked eggs.

5.    Also add the salt, black pepper and red pepper flakes.

6.    Add the thyme leaves and mix.

7.    Now chop the potatoes in small pieces and add to the egg mixture. I kept a few sliced pieces of boiled potatoes aside to add on top of the frittata.

8.    Pour the extra virgin olive oil in a small nonstick sauté pan and heat it on medium heat.
9.    When the oil is hot, add the egg mixture to the pan and cook it on low heat for 5-7 minutes.

10.    When the egg batter at the bottom of the pan seems to be getting set, add the sliced pieces of potato on top.
11.    Place the pan in the oven for 5-7 minutes. Since every oven varies in temperature a bit, do keep checking on the frittata to make sure that it is not burning.

12.    At the very end of the 5-7 minutes, put the oven at broil and broil the top of the frittata to get it slightly golden brown on top. The eggs should be just about set and not burned on top – when using a broiler, please check on the eggs frequently because at such high heat, they can burned very easily.
13.    Place a large plate on top of the sauté pan and topple the cooked frittata on to the plate.
14.    Slice the frittata and serve it with a salad or a piece of hot buttered baguette on the side.


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