This hearty potato and turkey frittata is the perfect solution for a satisfying breakfast, brunch, or light dinner. Combining tender potatoes, savory turkey, and melted cheese in a fluffy egg base, this dish delivers comfort food at its finest. Whether you’re feeding a hungry family or meal-prepping for the week ahead, this versatile frittata comes together easily with simple ingredients you likely already have in your kitchen.
Ingredients
- 500 grams (1.1 lbs) potatoes
- 3 eggs
- Salt to taste
- Black pepper to taste
- 100 grams (3.5 oz) turkey slices
- 100 grams (3.5 oz) yellow cheese, grated
- Vegetable oil
Instructions
- Peel the potatoes and cut them into small cubes of equal size for even cooking.
- Place the cubed potatoes in a saucepan, add salt, and cover with water.
- Set the saucepan on the stove over high heat and bring to a boil, then reduce heat and cook for 10 minutes until potatoes are tender but not mushy.
- Remove the potatoes from heat and drain thoroughly, discarding the cooking liquid.
- In a separate mixing bowl, crack the eggs and beat them well with a pinch of salt and black pepper to taste.
- Add the drained potatoes to the beaten eggs and stir gently to combine, ensuring the potatoes are evenly coated.
- Pour a thin layer of vegetable oil into a 24 cm (9.5-inch) diameter frying pan and heat over medium heat until the oil shimmers.
- Once the oil is hot, pour half of the potato and egg mixture into the pan, spreading it evenly across the bottom with a spatula.
- Arrange the turkey slices evenly over the potato layer, covering the surface.
- Sprinkle the grated cheese over the turkey slices in an even layer.
- Pour the remaining potato and egg mixture over the cheese, spreading gently to cover completely.
- Cover the frying pan with a lid and reduce heat to medium-low, cooking for 10-12 minutes until the bottom is golden and the eggs are mostly set.
- Carefully flip the frittata using a large plate: place the plate over the pan, invert quickly, then slide the frittata back into the pan to cook the other side.
- Cook uncovered for an additional 5-7 minutes until the frittata is fully set, golden brown, and cooked through.
- Remove from heat, let rest for 2 minutes, slice into wedges, and serve warm.
Time and Serving
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 280 per serving
Why This Recipe Works
This potato and turkey frittata offers a balanced combination of protein from eggs and turkey, complex carbohydrates from potatoes, and calcium from cheese. It’s an excellent way to use leftover cooked potatoes and provides sustained energy throughout the day. The dish is naturally filling, making it ideal for portion control, while the vegetables and protein work together to keep you satisfied longer. The simple cooking method preserves nutrients while creating a delicious golden crust that adds texture and flavor to every bite.