This hearty potato frittata combines crispy roasted potatoes with sautéed vegetables and creamy eggs for the perfect weekend meal. What makes this recipe special is its two-stage cooking process that ensures perfectly tender potatoes with a golden, cheesy top. It’s an economical dish that transforms simple ingredients into something that looks and tastes restaurant-quality, making it ideal for family brunches or casual entertaining.
Ingredients
For the Potato Base:
- 4-5 medium potatoes (approximately 600g / 21 oz), thinly sliced
- 1 large egg
- 2 tablespoons (30g / 1 oz) wheat flour
- 2 tablespoons (30ml / 1 fl oz) olive oil
- Salt and pepper to taste
For the Vegetable Layer:
- 2 medium onions, sliced
- 1 bell pepper (any color), diced
- 2 tablespoons (30ml / 1 fl oz) olive oil
- Fresh parsley, chopped
For the Egg Mixture:
- 4 large eggs
- ½ cup (120ml / 4 fl oz) kefir or plain yogurt
- 100g (3.5 oz / 1 cup) cheese, grated
- Salt and pepper to taste
Instructions
Step 1: Prepare the Potatoes
Wash and thinly slice 4-5 potatoes into rounds. In a large bowl, combine sliced potatoes with 1 beaten egg, flour, salt, and pepper. Mix until potatoes are well coated.
Step 2: First Bake
Grease a round baking dish with olive oil. Arrange the coated potato slices in an overlapping pattern. Drizzle with olive oil and bake at 180°C (356°F) for 20 minutes until potatoes start to soften.
Step 3: Sauté the Vegetables
While potatoes are baking, heat olive oil in a large pan. Add sliced onions and cook for 5 minutes until they begin to soften and turn golden.
Step 4: Add Bell Pepper
Add diced bell pepper to the onions and continue cooking for 10 minutes until vegetables are tender and lightly caramelized. Season with salt and pepper.
Step 5: Add Fresh Herbs
Stir chopped fresh parsley into the sautéed vegetables and remove from heat. Let cool slightly.
Step 6: Prepare Egg Mixture
In a bowl, whisk together 4 eggs, kefir or yogurt, salt, and pepper until well combined. The mixture should be smooth and creamy.
Step 7: Assemble the Frittata
Remove the partially baked potatoes from the oven. Evenly distribute the sautéed vegetable mixture over the potato base.
Step 8: Add Cheese and Egg Mixture
Sprinkle grated cheese over the vegetables, then pour the egg mixture evenly over the entire dish, ensuring it reaches all corners.
Step 9: Final Bake
Return to the oven and bake for 25-30 minutes at 180°C (356°F) until the egg mixture is set and the top is golden brown.
Step 10: Cool and Serve
Let the frittata cool for 5 minutes before cutting. This helps it hold its shape when sliced. Cut into wedges and serve warm.
Time and Serving Information
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Serves: 6-8 people
Nutrition (Per Serving)
Calories: 245 | Protein: 12g | Carbohydrates: 22g | Fat: 12g | Fiber: 3g
Why This Potato Frittata is Perfect for Healthy Weekend Meals
This frittata provides a balanced combination of complex carbohydrates from potatoes, high-quality protein from eggs and cheese, and essential vitamins from bell peppers and onions. Potatoes are rich in potassium, vitamin C, and fiber, while eggs contribute complete proteins and important nutrients like choline. The kefir or yogurt adds beneficial probiotics for digestive health. Bell peppers provide vitamin C and antioxidants, and onions offer anti-inflammatory compounds. This one-pan meal is economical, filling, and nutritious, making it an excellent choice for feeding families while maintaining a healthy, budget-conscious approach to weekend cooking.