Potato Frittata

A potato frittata is a skillet full of eggs, potatoes, and cheese that finishes under the broiler instead of on the stovetop. It cooks quickly and stays moist because the eggs set gently and the potatoes stay tender. The broiler does the work of cooking the top without scrambling the bottom.

Ingredients for Potato Frittata

Potatoes give the frittata its body and substance. Onion adds sweetness and mild flavor. Eggs are the binder that holds everything together as it cooks. Butter prevents sticking and browns the potatoes. Cheddar cheese melts into the eggs and adds richness. Salt, black pepper, and fresh thyme season the whole dish.

Why This Potato Frittata Works

The potatoes cook in butter in a cast iron or oven-safe skillet over medium heat until they soften and start to brown at the edges. This takes about 10 minutes and builds flavor without drying them out. Once they are done, the eggs and cheese go in, and the pan stays on the stove just long enough for the bottom to set.

The broiler finishes the job in 3 to 4 minutes. The high, direct heat cooks the top and melts the cheese without toughening the eggs or drying out the potatoes below. The result is creamy in the center and lightly browned on top.

Mistakes To Avoid

Cooking the potatoes over high heat burns them on the outside while the inside stays hard. Medium heat takes longer but gives you time to soften them all the way through. If they are still firm when you pour in the eggs, they will stay crunchy.

Pouring eggs into the pan before the potatoes are fully cooked means the potatoes never get soft enough to eat comfortably. Check with a fork to make sure they break apart easily before you add the egg mixture.

Forgetting to use an oven-safe skillet or removing the handle before broiling causes melted plastic or a burnt handle. Cast iron and stainless steel handles stay cool enough under the broiler if you cover the handle with foil as a safety measure.

Leaving the frittata under the broiler too long makes the top rubbery and the eggs tough all the way through. The surface should puff slightly and turn pale gold, not brown or dark. If you are unsure, take it out a little early, as it keeps cooking for a minute after it leaves the heat.

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Ingredients

• 1 pound potatoes, peeled and cut into 1/4-inch cubes
• 1/2 medium onion, diced
• 3 tablespoons butter
• 8 large eggs
• 3/4 cup sharp cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves

Step-by-step Instructions

1. Set the broiler to high and position the rack 6 inches from the heating element.
2. Melt butter in a 10-inch oven-safe cast iron skillet over medium heat.
3. Add the diced potatoes and onion, stirring often, until the potatoes are tender and start to brown at the edges, about 10 to 12 minutes.
4. While the potatoes cook, whisk together the eggs, salt, pepper, and thyme in a bowl.
5. Pour the egg mixture over the potatoes and scatter the cheddar on top. Let the eggs set on the stovetop for 2 to 3 minutes, until the edges start to look opaque and the bottom firms up.
6. Transfer the skillet to the broiler and cook until the top puffs and turns pale gold, 3 to 4 minutes. The eggs should jiggle just slightly in the very center when you shake the pan.
7. Remove from the broiler and let rest for 2 minutes before slicing.