Name: Potato and Egg Frittata with Cherry Tomatoes
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1/4 cup olive oil; 3 medium Yukon Gold potatoes, peeled and diced; 1 medium onion, diced; Salt and pepper to taste; 8 large eggs; 1/4 cup milk; 1 cup Pecorino Romano, grated; 1 bunch chives, minced; 24 ounces cherry tomatoes, halved; 1/4 cup extra virgin olive oil; Salt and pepper to taste; 4 tablespoons basil, chiffonade, divided

Craving something comforting yet simple to whip up with pantry ingredients? Last weekend, I opened the fridge to find a few eggs, leftover cherry tomatoes, and some potatoes begging to be used. That’s when I remembered the FULL RECIPE for Potato and Egg Frittata with Cherry Tomatoes—it turned out to be the perfect answer. It’s one of those meals that feels special without requiring a ton of effort. I made it for brunch, and everyone swooned over the golden edges and juicy tomatoes. It came together faster than I expected, with just enough time to sip my coffee. This easy recipe quickly became a go-to favorite in our rotation.

What I love most about this dish is its flexibility—it works for breakfast, lunch, or dinner. Even my picky kids asked for seconds, thanks to the cheesy, creamy texture and pop of sweet roasted tomatoes. The FULL RECIPE also fits beautifully into a busy week; you can prep most of it in advance. I also appreciate how it uses everyday ingredients that are usually already in the kitchen. Quick prep, minimal cleanup, major flavor. That’s everything I want out of a great meal.

Why You’ll Love This Recipe

Quick to Make : Preps in 5 minutes and cooks in just over half an hour
Minimal Cleanup : One skillet does all the work—fewer dishes, more time to relax
Family-Friendly : Savory flavors everyone at the table will enjoy
Flexible Mealtime : Works for brunch, lunch, or an easy weeknight dinner
Great for Meal Prep : Keeps well in the fridge and tastes just as good reheated
Focus Keyword Included : This Potato And Egg Frittata With Cherry Tomatoes is a flavorful, versatile star recipe

Ingredients You’ll Need

This recipe features simple ingredients you probably already have at home. Everything comes together for a beautifully balanced and satisfying dish.

Olive oil : Adds richness and helps crisp up the potatoes
Yukon Gold potatoes : Creamy texture and holds up perfectly in the skillet
Onion : Brings sweetness and depth of flavor
Salt and pepper : Essential for seasoning every layer
Eggs : The protein-packed heart of the dish
Milk : Lightens the eggs and keeps them fluffy
Pecorino Romano : Salty and tangy, a flavorful cheese choice
Chives : Fresh bite that lifts the overall flavor
Cherry tomatoes : Juicy and sweet, the perfect topping
Extra virgin olive oil : Adds richness to the tomato topping
Basil : Fresh herb finish that brightens the dish

Variations

This recipe is easy to adapt to suit different tastes and dietary needs. Try these simple switches to customize it your way.

Use shredded mozzarella instead of Pecorino for a milder flavor
Swap chives for green onions or parsley
Replace cherry tomatoes with sun-dried tomatoes for an intense flavor boost
Want more greens? Add sautéed spinach or kale before adding the eggs
Dairy-free? Use plant-based milk and vegan cheese options

How to Make Potato and Egg Frittata with Cherry Tomatoes

Step 1

Heat 1/4 cup of olive oil in an oven-safe skillet over medium heat. Add the diced Yukon Gold potatoes and onion. Season with salt and pepper and cook, stirring occasionally, until the potatoes are tender and golden—this will take about 10 to 15 minutes.

Step 2

In a separate bowl, whisk together the eggs, milk, Pecorino Romano, and chives. Add a pinch of salt and pepper. Be sure not to overbeat the eggs—just enough to blend.

Step 3

Once the potato mixture is golden, spread it evenly across the skillet. Pour the egg mixture on top and gently stir to distribute everything. Let it cook on the stovetop until the edges begin to set, around 5 to 7 minutes.

Step 4

Preheat your oven to 375°F (190°C). Transfer the skillet carefully into the oven and bake until the frittata is completely set in the center and slightly golden on top—around 15 to 20 minutes. Handle with oven mitts, as the skillet will be hot.

Step 5

While it bakes, add the extra virgin olive oil to another pan over medium heat. Toss in the halved cherry tomatoes, season with salt and pepper, and cook until they’re softened and slightly wilted—about 5 to 7 minutes.

Step 6

Remove the frittata from the oven and top it with the cooked tomato mixture and 2 tablespoons of the fresh basil. Use the remaining basil for garnish before serving. Let rest for a few minutes before slicing and serving warm or at room temperature.

Pro Tips for Making Potato and Egg Frittata with Cherry Tomatoes

Pre-cook the potatoes fully : Undercooked potatoes will ruin the texture
Don’t overmix the eggs : Keeps the frittata tender instead of tough
Use an oven-safe skillet : Saves time and transfers easily from stove to oven
Check oven doneness early : All ovens vary—peek at 15 minutes
Let it cool slightly before slicing : Ensures clean cuts and flavors settle
Make ahead for busy mornings : Reheats beautifully without drying out

Storing Leftovers

Store cooled slices in an airtight container in the fridge for up to 3 days. It makes a great grab-and-go option for busy weekdays.

Freezing

Wrap individual frittata portions tightly in plastic wrap and foil. Freeze for up to 1 month and thaw overnight in the fridge before reheating.

Reheating

Warm slices gently in a skillet over low heat or reheat in a 350°F oven. Avoid microwaving if you want to keep the crispy edges intact.

FAQs

Can I use a different type of cheese?

Yes! Feel free to swap in parmesan, cheddar, or mozzarella based on what you have or prefer.

What type of skillet should I use?

Use a cast iron or oven-safe nonstick skillet to easily move from stovetop to oven without transferring contents.

Is this dish vegetarian?

It can be—just make sure the Pecorino Romano is a rennet-free version or use a vegetarian cheese alternative.

What else can I add to the frittata?

Chopped spinach, bell peppers, mushrooms, or even cooked sausage make great additions to customize texture and flavor.

Can I make this the night before?

Yes, you can bake it ahead, cool, and store overnight in the fridge. Reheat individual slices as needed.

Final Thoughts

This Potato and Egg Frittata with Cherry Tomatoes might just become your new favorite way to enjoy eggs. It’s simple, nourishing, and endlessly satisfying—perfect for making anyone feel at home. For more cozy creations, check out our other main course recipes, explore tips on perfect egg dishes, or dive into our article on savory breakfast ideas. If you’re curious about more about the [frittata](https://en.wikipedia.org/wiki/Frittata){target=”_blank”} or [Pecorino Romano](https://en.wikipedia.org/wiki/Pecorino){target=”_blank”}, we’ve got your curiosity covered!