Potato-Crusted Vegetable Frittata

This potato-crusted frittata is the perfect balance of comfort and elegance. Instead of the usual pastry or plain egg base, thinly sliced potatoes create a golden, crispy crust that holds a fluffy, flavor-packed filling. It’s hearty enough for brunch, light enough for dinner, and versatile enough to fill with your favorite veggies, herbs, or cheeses.

Ingredients (serves 4–6)

6 large eggs

2 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced (⅛ inch)

1 small onion, thinly sliced

1 red or yellow bell pepper, thinly sliced

1 cup shredded cheese (Gruyère, cheddar, or mozzarella all work)

2 tbsp olive oil

1 tbsp butter

2 tbsp milk or cream (optional, for fluffier eggs)

Salt and black pepper, to taste

Fresh herbs for garnish (parsley, chives, or basil)

Cherry tomatoes or sliced heirloom tomato, for garnish

Instructions

Prepare the Pan Base

• Heat a 10–12 inch nonstick or cast-iron skillet over medium heat.

• Add the butter and olive oil, swirling until melted and evenly coating the bottom.

• Arrange the thin potato slices in an overlapping, circular “fan” design to cover the bottom of the pan. Season lightly with salt and pepper.

• Cook 4–5 minutes until the potatoes just begin to soften and turn golden at the edges.

Cook the Vegetables

• Add onions and peppers on top of the potatoes, sautéing lightly for 3–4 minutes until softened.

• Keep the potato base intact — don’t stir them in.

Mix the Egg Base

• In a bowl, whisk eggs with milk or cream, salt, and pepper.

• Stir in half of the cheese.

Assemble the Frittata

• Pour the egg mixture evenly over the vegetables in the skillet.

• Sprinkle the remaining cheese on top.

• Reduce heat to medium-low and cook until the edges are set, about 8–10 minutes.

Finish in the Oven (optional but recommended)

• Transfer skillet to a preheated oven at 375°F (190°C) for 8–10 minutes, until the center is just set.

Flip for Presentation

• Loosen edges with a spatula. Place a large plate over the skillet and carefully invert the frittata onto the plate so the potato “design” is now on top.

Garnish & Serve

• Scatter fresh herbs over the top and arrange sliced cherry or heirloom tomatoes for color.

• Slice into wedges and serve warm or at room temperature.

✨ Tip: For extra crisp potato edges, par-cook the slices for 2–3 minutes in the microwave before layering in the pan.