Potato Frittata

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 170 cal
  • 10g fat (3.5g sat)
  • 195mg chol
  • 260mg sodium
  • 11g carb
  • 1g fiber
  • 9g protein


  • 2 tablespoons olive oil
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound small red potatoes, scrubbed and halved
  • Salt and black pepper, to taste
  • 8 eggs
  • 1/2 cup milk
  • 2 tablespoons chopped fresh thyme
  • 1/4 cup grated cheddar cheese


Preheat oven to 425° F.

Heat oil in a 10-inch cast iron or oven-proof skillet over medium heat. Sauté onions and garlic until soft, about 5 minutes. Add potatoes and cook until just tender, about 10 minutes; stir only occasionally so bottom layer browns a little. Season with salt and pepper.

Meanwhile, whisk together eggs, milk, thyme, cheese, salt and pepper in a bowl. Once potatoes are tender, pour egg mixture into the skillet, tilting the pan to cover the entire surface. Continue cooking, without stirring, until the edges are set, 1 to 2 minutes.

Transfer skillet to the oven and cook until eggs are set, about 20 minutes. Allow to cool for 10 minutes before slicing and serving.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member