The Ultimate Potato and Cheddar Frittata a Proper Fryup Elevated

Recipe Introduction

Quick Hook

Fancy a proper potato frittata recipe ? Honestly, who doesn't love a good brunch recipe ? This one is packed with flavour, featuring crispy potatoes, creamy eggs, and a cheeky bit of cheddar.

It's the ultimate comfort food with that classic British twist!

Brief Overview

This potato and egg bake takes inspiration from the Spanish tortilla, but we've given it a good old British makeover.

It's not too tricky to make, taking about an hour from start to finish. This easy potato frittata recipe makes enough for 6-8 hungry souls.

Main Benefits

It’s packed with protein and surprisingly filling. A vegetarian frittata recipe like this is perfect for a weekend brunch recipe or a simple family dinner.

What makes this cheese potatoes frittata special? The crispy potatoes and the ridiculously cheesy topping, of course!

A Proper Fry-Up, Elevated

Growing up, my nan used to make the soggiest omelettes. This potato frittata recipe is my rebellion against them! It's fluffy, flavourful, and far from boring. Trust me.

Ingredients for Potato Perfection

Right, here's what you'll need. We're talking Yukon Gold potatoes because they get lovely and golden. Onion frittata isn't complete without, well, onions! And don't skimp on the cheddar; use a good, strong one.

Assembling Your Masterpiece

First, get those spuds and onions thinly sliced. A mandoline is your best mate here, but a sharp knife will do.

Now, we're going to cook them low and slow until they're golden brown and tender. Honestly, the smell alone is worth the effort! Then grab your cast iron frittata recipe and crack those eggs!

Baking to Golden Glory

Pour the egg mixture over the potatoes and sprinkle with cheese. Into the oven it goes until it's puffed up and golden brown.

A knife should come out clean, if that's not clean, bake for a little bit longer. Let it cool slightly before slicing, and then garnish with fresh chives.

Tips and Variations

• Don't overcrowd the pan when cooking the potatoes, or they'll steam instead of brown.
• Add other veg like mushrooms or peppers for a vegetarian frittata recipe .
• For a spicy kick, add a pinch of cayenne pepper.

This quick frittata recipe is a total crowd pleaser, so get cracking and give it a go! If you need an onion frittata , remember the tips and tricks, and don't forget the variations or substitutions.

Ingredients & Equipment: Cracking On!

Right then, let's talk ingredients for this ultimate potato and cheddar frittata . Think of it: cheesy potatoes, fluffy eggs a proper fry-up, elevated! This vegetarian frittata recipe is proper simple, honestly.

Plus, it's cracking as one of those frittata recipes that can be done in a rush.

Main Ingredients: The Heart of the Matter

• Yukon Gold potatoes: 2 lbs (900g), thinly sliced. Go for firm ones, yeah? None of those sprouty, soft spuds. They gotta be good quality! You need good cheese potatoes for this to work.
• Yellow onion: 1 large, thinly sliced. The sweeter, the better, I reckon.
• Olive oil: 2 tablespoons. This is for cooking the potato onion mix.
• Salt: 1/2 teaspoon.
• Black pepper: 1/4 teaspoon.
• Smoked paprika (optional): 1/4 teaspoon. This gives it a lovely smokey flavour, you know?
• Large eggs: 8. Free range if you can, they taste so much better.
• Whole milk or single cream: 1/2 cup (120ml). Cream makes it extra lush.
• Cheddar cheese: 1 cup (100g), shredded. Sharp cheddar gives it a right kick!
• Fresh chives: 2 tablespoons, chopped. Spring onions work too, if you're skint!

Seasoning Notes: Spice Up Your Life!

Don't be shy with the salt and pepper, yeah? A good pinch goes a long way. Smoked paprika adds a lovely depth.

For a bit of a kick, try a pinch of cayenne pepper. I swear, it is amazing! You can experiment with other herbs too.

Thyme or rosemary would be brilliant.

Equipment Needed: Keep It Simple, Stupid!

• 10 inch oven safe skillet: Cast iron is IDEAL. Honestly, cast iron frittata recipe is the best!
• Large bowl: For mixing the eggs.
• Whisk: To get those eggs nice and frothy.
• Mandoline (optional): If you want really even potato slices. This is a quick frittata recipe when using pre-cut potatoes.

See? Nothing too fancy. Most of that stuff you'll already have in your kitchen. If you don't have a cast iron skillet, a regular oven safe frying pan will do at a push.

This is one of the brunch recipes where you can't go wrong if you use what you have. Now, are you ready to learn how to make the easy potato frittata ?

Right then, let's dive into making a banging potato frittata recipe . This is like a posh omelette. Perfect for brunch recipes , lunch, or supper. Honestly, it's brilliant.

Prep Like a Pro: Setting the Stage for Frittata Glory

First, get everything ready. This is called mise en place . Essential, innit? Peel and thinly slice 2 lbs of potatoes.

Also, thinly slice one large onion. Get out 8 eggs, milk, and cheese potatoes . Shred one cup of cheddar cheese.

Chop some chives. Sorted!

For time saving, prep everything before you even turn on the hob. This makes cooking much easier. Safety first! Be careful when slicing. Keep your fingers out of the way, yeah?

Cracking On: The step-by-step Frittata Process

1. Slice spuds and onions thinly. Easy peasy.
2. Heat 2 tablespoons of olive oil in a 10 inch oven safe skillet. Medium heat, yeah?
3. Add spuds and onions. Season with salt and pepper. Cook for 15- 20 minutes . Stir often. Spuds should be golden and tender.
4. Preheat the oven to 350° F ( 175° C) . Important step.
5. Whisk together the 8 eggs, milk, salt, and pepper. Do it properly!
6. Pour the egg mixture over the potatoes. Sprinkle with cheddar cheese. Spread the potato onion evenly.
7. Bake for 20- 25 minutes . Golden brown is the goal. A knife should come out clean.
8. Cool slightly. Garnish with chives. Serve this easy potato frittata with a smile.

Pro Tips: Elevating Your Frittata Game

Don't overcrowd the pan. Cook the potatoes in batches if needed. Cheese placement matters. Add the cheese during the last 5 minutes to help prevent it from burning.

Remember to let the cast iron frittata recipe rest before slicing.

Want to make this ahead? Cook the potatoes the day before. Store them in the fridge. Then, assemble and bake when you are ready.

This is a great quick frittata recipe hack. Avoid using too much oil. Soggy frittata? No thanks!

This vegetarian frittata recipe is amazing on its own. But you can totally customize it. Add mushrooms or peppers. Fancy a spicy kick? Throw in some chili flakes, you know? Serve this potato and egg bake with a salad or crusty bread.

It's perfect for brunch recipes or a light dinner. Honestly, once you nail this onion frittata , you’ll be making it all the time.

Recipe Notes

Right then, you've got the recipe for the ultimate potato frittata recipe . But before you crack on, let's talk shop about how to make it even more smashing.

Honestly, these little tips can make all the difference. So grab a cuppa, and let's dive in!

Serving Suggestions for Your Potato Frittata

Fancy plating makes everything taste better, doesn't it? For a start, you can serve each slice with a sprig of parsley and a wedge of lemon.

It looks proper posh. Thinking of sides? A simple green salad with a light vinaigrette is spot on. It cuts through the richness of the frittata beautifully.

Alternatively, think about some crusty bread to mop up all those lovely eggy juices. A crisp glass of white wine or a bubbly mimosa makes this a perfect brunch recipes for your mates.

Storage Tips: Keep Your Potato and Egg Bake Fresh

Got leftovers? No worries! This easy potato frittata keeps well. Once cooled, wrap it up tight in cling film or pop it in an airtight container.

It’ll happily sit in the fridge for up to 3 days. If you fancy freezing it, slice it up first.

That way, you can grab a piece or two as needed. When you are ready to eat, reheat it in the oven at 300° F ( 150° C) until warmed through.

You know, just like you would do at home.

Variations: Mix It Up!

Feeling adventurous? Here are a few ways to tweak this vegetarian frittata recipe . If you're avoiding dairy, no worries! Swap the milk for almond milk or oat milk.

And use a vegan cheese alternative. Easy peasy. Fancy a bit of a seasonal twist? In the autumn, add some roasted butternut squash to the potato onion mixture.

Honestly, it’s gorgeous. Or use sweet cheese potatoes and some chives! You could even add some spring greens, peas, or broad beans.

Nutrition Basics: Goodness in Every Slice

Let's be real, this is comfort food. But that doesn't mean it's bad for you! This frittata is packed with protein from the eggs and fibre from the potatoes and onions.

A single slice is about 350 calories. This is just an estimate, of course! The eggs and potato onion blend are good source of important amino acids.

See the magic of this quick frittata recipe ? It's adaptable, delicious, and relatively straightforward. Whether you're a seasoned chef or a kitchen novice, this cast iron frittata recipe is a winner.

So, go on, give it a whirl, and let me know how it turns out! I'm always excited to hear from your takes on these frittata recipes !

Frequently Asked Questions

Can I prepare the potato frittata recipe ahead of time? Is it good for meal prep?

Absolutely! A potato frittata is a fantastic make-ahead dish. You can cook it completely, let it cool, and store it in the fridge for up to 3 days. It's brilliant for meal prep because it tastes just as good cold or reheated perfect for a grab and-go lunch or a quick breakfast, a bit like a posh version of yesterday's bubble and squeak!

What's the best way to store leftover potato frittata?

To store leftover potato frittata, let it cool completely before wrapping it tightly in cling film or placing it in an airtight container. Keep it in the refrigerator for up to 3 days. You can reheat it in the oven, microwave, or even enjoy it cold it’s like a portable picnic in a container!

I'm not a fan of cheddar cheese. Can I use a substitute in this potato frittata recipe?

Of course! Cheddar adds a lovely sharpness, but there are plenty of other cheeses that would work beautifully. Gruyere offers a nutty flavour, Monterey Jack is mild and creamy, or even a bit of crumbled feta could add a salty tang.

Feel free to experiment and find your favourite cheese combination it’s your frittata, so own it!

My potatoes always seem to stick to the pan. Any tips for preventing this when making the potato frittata recipe?

Sticking potatoes are a common kitchen woe! The key is to ensure your pan is properly preheated with enough olive oil before adding the potatoes. Don’t overcrowd the pan, as this can lead to steaming rather than browning.

Stir frequently and don't be afraid to use a spatula to loosen any bits that do stick a bit of browning adds flavour anyway!

Can I add other vegetables to this potato frittata recipe?

Definitely! This potato frittata recipe is incredibly versatile. Mushrooms, bell peppers, spinach, or even some leftover roasted vegetables would all be fantastic additions. Just sauté them alongside the potatoes until tender before adding the egg mixture.

It’s a great way to use up any odds and ends in the fridge and create a new culinary masterpiece, a bit like a frittata version of "Ready, Steady, Cook!".