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Potato and Egg Frittata with Cherry Tomatoes

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This hearty frittata combines tender Yukon Gold potatoes, eggs, and tangy Pecorino Romano for a savory main dish. Finished with wilted cherry tomatoes and fresh basil, it’s perfect for brunch or dinner.

Ingredients

Scale

Frittata

  • 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

Topping

  • 24 ounces cherry tomatoes, halved
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • 4 tablespoons basil, chiffonade, divided

Instructions

  1. Heat the 1/4 cup of olive oil in an oven-safe skillet over medium heat. Add the diced Yukon Gold potatoes and onion, seasoning with salt and pepper. Cook, stirring occasionally, until potatoes are tender and lightly golden, about 10–15 minutes.
  2. In a large bowl, whisk together the eggs, milk, grated Pecorino Romano, and minced chives. Season with salt and pepper.
  3. Once the potatoes and onions are cooked, spread them evenly in the skillet. Pour the egg mixture over the potatoes and stir lightly to combine. Cook on stovetop over medium heat until the edges start to set, about 5–7 minutes.
  4. Preheat oven to 375°F (190°C). Transfer the skillet to the oven and bake until fully set and slightly golden on top, about 15–20 minutes.
  5. While the frittata bakes, heat the extra virgin olive oil in a separate pan over medium heat. Add halved cherry tomatoes, season with salt and pepper, and cook until softened and wilted, about 5–7 minutes.
  6. Remove frittata from the oven and top with wilted cherry tomatoes and 2 tablespoons of basil. Garnish with remaining basil just before serving. Slice and serve warm or at room temperature.

Notes

  • Use Yukon Gold potatoes for best texture and flavor.
  • Serve warm, at room temperature, or cold.
  • For a vegetarian-friendly dish, ensure cheese is rennet-free.
  • Use an oven-safe skillet to simplify the process.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Can be frozen – wrap individual slices in plastic wrap and foil, thaw overnight before reheating.
  • Reheat gently in a skillet or 350°F oven (avoid microwave if you want crispy edges).

Nutrition

Keywords: frittata, eggs, potatoes, cherry tomatoes, brunch, baked, vegetarian, easy

Find it online: https://recipes.homeslara.com/potato-and-egg-frittata-with-cherry-tomatoes-recipe-2/