If you’re craving a dish that’s cozy, satisfying, and bursting with fresh flavors, you’re in for a treat with this Potato and Egg Frittata with Cherry Tomatoes Recipe. I absolutely love how this frittata combines tender Yukon Gold potatoes, fluffy eggs, and that tangy zip from Pecorino Romano cheese—plus, the cherry tomatoes on top add a juicy freshness that just takes this to the next level. Whether it’s a weekend brunch, a light dinner, or meal prep for busy days, this recipe is a total winner you’ll want to keep in your kitchen rotation.
Why You’ll Love This Recipe
- Simple to Make: With just a handful of common ingredients, this dish comes together quickly, perfect for busy days.
- Flavor-packed Comfort Food: The creamy eggs, savory potatoes, and vibrant tomatoes create an irresistible harmony.
- Versatile Meal: Great for breakfast, lunch, or dinner—you’ll find this recipe fits every meal plan.
- Impressively Crowd-Pleasing: My family goes crazy for this frittata whenever I serve it at gatherings or casual dinners.
Ingredients You’ll Need
Choosing the right ingredients makes all the difference here. Yukon Gold potatoes shine because of their creamy texture and subtle buttery flavor, while Pecorino Romano brings a sharp, salty kick that really wakes up the eggs. Don’t skimp on fresh herbs and ripe cherry tomatoes—they elevate the dish from everyday good to unforgettable.
- Olive oil: Use good-quality extra virgin olive oil for cooking and dressing—it adds richness and depth.
- Yukon Gold potatoes: Their waxy texture holds up beautifully when cooked, giving you tender bites without falling apart.
- Onion: Diced for a sweet base note that softens as it cooks.
- Eggs: Fresh large eggs create a light, fluffy texture when whisked well.
- Milk: Adds creaminess for a silky frittata.
- Pecorino Romano cheese: Grated finely, it infuses a savory sharpness you’ll love.
- Chives: Minced fresh chives bring a mild onion flavor and freshness.
- Cherry tomatoes: Halved for juicy bursts of sweetness that balance the savory eggs.
- Basil: Chiffonade adds a bright herbal note and pairs perfectly with the tomatoes.
- Salt and pepper: To taste, essential to enhance all flavors.
Variations
One of the things I love about the Potato and Egg Frittata with Cherry Tomatoes Recipe is that it’s super adaptable. Feel free to mix in your favorite veggies or switch up the cheese to suit what you have on hand or your dietary preferences.
- Mushroom Addition: I often add sautéed mushrooms for an earthy twist—my family can never get enough!
- Dairy-Free Swap: Substitute the Pecorino with a dairy-free cheese and use plant-based milk to make it vegan-friendly.
- Seasonal Herbs: Try thyme or oregano if basil isn’t in season; each gives its own lovely aroma.
- Spice it Up: A pinch of red pepper flakes in the egg mixture adds a subtle kick that wakes up the palate.
How to Make Potato and Egg Frittata with Cherry Tomatoes Recipe
Step 1: Prep and Cook the Potatoes and Onion
Start by peeling and dicing those Yukon Gold potatoes into bite-sized pieces—this helps them cook evenly and quickly. Heat the olive oil in a large oven-safe skillet, then toss in the potatoes and diced onion. Cook over medium heat, stirring occasionally, until the potatoes are tender and the onions are soft and slightly caramelized—about 12-15 minutes. Don’t rush this part; patiently cooking the potatoes this way adds flavor and the best texture.
Step 2: Whisk the Egg Mixture
While your potatoes are cooking, whisk together your eggs, milk, grated Pecorino Romano, minced chives, and a good pinch of salt and pepper. I like to whisk until the mixture is airy and smooth because it helps give the frittata a nice lift. Once the potatoes are ready, pour the egg mixture evenly over them in the skillet.
Step 3: Cook on the Stovetop Then Bake
Let the eggs begin to set on the stovetop over medium-low heat for about 5 minutes. You’re looking for the edges to firm up while the center is still slightly jiggly. This step helps you avoid cracking the frittata when transferring it to the oven. Slide your skillet into a preheated oven (around 375°F / 190°C) and bake for about 10-12 minutes until the eggs are fully set and lightly golden.
Step 4: Add Cherry Tomatoes and Basil
While the frittata bakes, toss the halved cherry tomatoes with extra virgin olive oil, salt, and pepper. After the frittata is out of the oven but still warm, spoon the tomatoes on top and sprinkle with fresh chiffonade basil. The residual heat gently softens the tomatoes without losing their vibrant flavor—this topping really brings the whole dish alive.
Pro Tips for Making Potato and Egg Frittata with Cherry Tomatoes Recipe
- Even Potato Pieces: Cutting potatoes into uniform small cubes ensures they cook evenly and don’t remain underdone.
- Low and Slow Cooking: Gently cooking the potatoes and onions develops sweetness and avoids burning the eggs later.
- Use an Oven-Safe Skillet: A good cast iron or non-stick skillet makes baking and flipping easier without transferring to another dish.
- Check Doneness with Jiggle Test: The frittata should still be slightly jiggly in the middle when you take it out of the oven; it will continue to cook as it rests.
How to Serve Potato and Egg Frittata with Cherry Tomatoes Recipe
Garnishes
I love finishing this frittata with a sprinkle of extra fresh basil and a few cracks of black pepper for that final burst of freshness. A light drizzle of good extra virgin olive oil on top right before serving also adds a lovely silky sheen and flavor boost.
Side Dishes
Pair this with a crisp side salad dressed with lemon vinaigrette or some crunchy toasted bread. For brunch vibes, a bowl of mixed greens or even roasted asparagus complements the frittata nicely.
Creative Ways to Present
When I’m serving this for guests, I like to make smaller individual frittatas in muffin tins—each gets topped with a cherry tomato half and a little basil leaf before baking. It feels festive and makes plating a breeze. You can also slice the frittata into wedges and place on colorful platters garnished with microgreens.
Make Ahead and Storage
Storing Leftovers
I love that this frittata keeps well in the fridge for up to 3 days when wrapped tightly or stored in an airtight container. It makes for a perfect quick breakfast or lunch—just grab a slice and you’re ready to roll.
Freezing
Freezing works too! I usually portion the frittata into squares, wrap each tightly in plastic wrap and foil, then stash them in a freezer bag. They keep great for up to 2 months, making meal prep a breeze when you’re short on time.
Reheating
For the best texture, I reheat leftovers in a toaster oven or regular oven at 325°F (160°C) until warmed through. Microwaving works in a pinch but can make the eggs a bit rubbery. Reheating slowly brings back that tender, melt-in-your-mouth quality.
FAQs
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Can I use other types of potatoes in this recipe?
Absolutely! While Yukon Gold potatoes are ideal for their creamy texture and flavor, you can substitute with red potatoes or even russets. Just adjust cooking time slightly since some potatoes cook faster or slower.
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Can I make this frittata vegan or dairy-free?
Yes! Replace the eggs with a chickpea flour batter or tofu scramble and swap the milk and Pecorino cheese for plant-based alternatives. Keep in mind the texture and flavor will be different but still delicious.
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How do I know when the frittata is fully cooked?
Look for the edges to be golden and set, and the center should be mostly firm but still have a slight jiggle when you gently shake the pan. It will finish cooking as it rests, so avoid overbaking to keep it tender.
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Can I prepare this recipe ahead of time for a brunch gathering?
Definitely! You can prep the potato and onion mixture and even whisk the eggs the day before. Then assemble and bake right before serving so it’s fresh and warm for your guests.
Final Thoughts
I can’t recommend this Potato and Egg Frittata with Cherry Tomatoes Recipe enough—it’s one of those dishes that feels like a warm hug on a plate. Every time I make it, whether for family dinner or a casual brunch, it never fails to get rave reviews. The combination of soft potatoes, creamy eggs, and bright cherry tomatoes feels both comforting and fresh, striking just the right balance. You’ll enjoy how easy it is to customize and how well it keeps for leftovers, making it a stress-free favorite. Promise me you’ll give it a try—you’ll soon see why it’s become such a beloved recipe in my kitchen!
Print
Potato and Egg Frittata with Cherry Tomatoes Recipe
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Potato and Egg Frittata is a delicious and hearty baked dish that combines tender Yukon Gold potatoes, fresh eggs, and Pecorino Romano cheese. Finished with wilted cherry tomatoes and fragrant basil, this frittata offers a perfect balance of creamy, savory, and fresh flavors, ideal for breakfast, brunch, or a light dinner.
Ingredients
Frittata Base
- 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
- Prepare the potatoes and onion: Heat 1/4 cup olive oil in a skillet over medium heat. Add the diced Yukon Gold potatoes and onion, seasoning them with salt and pepper. Cook until the potatoes are tender and the onion is translucent, stirring occasionally to prevent sticking.
- Mix eggs and cheese: In a large bowl, whisk together the 8 large eggs, 1/4 cup milk, grated Pecorino Romano, minced chives, and a pinch of salt and pepper until well combined and slightly frothy.
- Combine and cook the frittata base: Add the cooked potatoes and onions to the egg mixture and stir gently to combine. Pour the mixture into a greased oven-safe skillet or baking dish, spreading it evenly.
- Bake the frittata: Preheat your oven to 350°F (175°C). Place the skillet or baking dish in the oven and bake for about 25-30 minutes, or until the frittata is set and slightly golden on top. A knife inserted into the center should come out clean.
- Prepare the tomato topping: While the frittata bakes, heat the 1/4 cup extra virgin olive oil in a separate pan over medium heat. Add the halved cherry tomatoes, seasoning them with salt and pepper. Cook for 5-7 minutes until the tomatoes are wilted and warmed through.
- Finish and serve: Once the frittata is cooked, remove it from the oven and top with the warm cherry tomatoes. Sprinkle the chiffonade of basil over the top. Slice and serve warm or at room temperature.
Notes
- This frittata is great for any meal of the day and can be served warm or at room temperature.
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during cooking.
- For a vegetarian option, ensure the cheese used is free from animal rennet.
- Leftovers can be refrigerated and enjoyed cold or reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 3.9 g
- Sodium: 335 mg
- Fat: 21 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 15.6 g
- Trans Fat: 0 g
- Carbohydrates: 10.5 g
- Fiber: 2.3 g
- Protein: 10.4 g
- Cholesterol: 229 mg
