Cheesy Potato Egg Frittata
Crispy potato slices layered with fluffy eggs, diced tomato, green onions, and stretchy melted cheese. This one-pan frittata delivers an epic cheese pull and golden edges in about thirty minutes.
Equipment
- 1 | Nonstick skillet | 10-inch preferred
- 1 | Lid | to fit the skillet
- 1 | Mixing bowl |
- 1 | Whisk |
- 1 | Spatula or knife | for slicing
Ingredients
- 3 | medium | potatoes | thinly sliced
- 6 | large | eggs |
- 1 | cup | shredded mozzarella cheese |
- 1 | medium | tomato | diced
- 3 | | green onions | sliced
- 2 | tbsp | olive oil |
- ½ | tsp | paprika |
- ½ | tsp | salt |
- ¼ | tsp | black pepper |
Instructions
- Thinly slice the potatoes into even rounds.
- Heat olive oil in a nonstick skillet over medium heat.
- Fry potato slices until golden and tender, flipping once.
- Season potatoes with paprika, salt, and black pepper.
- Whisk eggs in a bowl and stir in diced tomato and green onions.
- Pour egg mixture over the potatoes and tilt to distribute.
- Cover and cook on medium-low until eggs begin to set.
- Sprinkle cheese on top, cover again until melted.
- Slice and serve immediately while cheese is stretchy.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently in a skillet or microwave to keep the cheese soft.
Use any melting cheese such as cheddar or a dairy-free alternative.
Leftover cooked potatoes can replace the raw slices to save time.
Reheat gently in a skillet or microwave to keep the cheese soft.
Use any melting cheese such as cheddar or a dairy-free alternative.
Leftover cooked potatoes can replace the raw slices to save time.