If you’re on the hunt for a cozy, satisfying dish that feels both rustic and elegant, I’ve got just the thing for you. This Potato Egg and Chive Frittata Recipe has been a favorite in my kitchen for years — it’s a wonderful blend of tender potatoes, fresh eggs, and fragrant chives all baked into one golden, fluffy masterpiece. I absolutely love how this turns out every single time, and I promise you’ll find it just as comforting to eat as it is fun to make.
Why You’ll Love This Recipe
- Simple Yet Flavorful: The combination of soft potatoes, savory Pecorino, and fresh chives creates layers of deliciousness with minimal fuss.
- Perfect Anytime Meal: Whether it’s breakfast, brunch, or an easy dinner, this frittata hits the spot and never disappoints.
- Make-Ahead Friendly: You can prep parts ahead and reheat leftovers—handy for busy days or feeding a crowd.
- Colorful & Inviting: The burst of roasted cherry tomatoes and fresh basil on top adds a pop that makes you want to dive right in.
Ingredients You’ll Need
Everything in this Potato Egg and Chive Frittata Recipe is designed to work in harmony—creamy eggs, tender potatoes, and the bright bite of chives. I always try to use Yukon Gold potatoes for their buttery texture, and fresh chives really elevate the flavor with delicate onion notes.
- Olive oil: Use good quality extra virgin olive oil; it’s the foundation for sautéing and drizzling.
- Yukon Gold potatoes: Their waxy texture holds up well and they cook evenly when diced small.
- Onion: Adds sweetness and depth; yellow or white onions both work great.
- Salt and pepper: Essential for seasoning at every stage.
- Eggs: Large eggs are best — they create the fluffy body of the frittata.
- Milk: Adds creaminess and helps make the eggs tender.
- Pecorino Romano: This salty, tangy cheese brings brightness and richness.
- Chives: Fresh and minced, these add a subtle onion flavor that complements the cheese and eggs perfectly.
- Cherry tomatoes: Halved and used as a vibrant topping that roasts just enough to soften and sweeten.
- Basil: Fresh chiffonade for garnish—it finishes the dish with a floral herbaceous note.
Variations
I like to switch things up depending on the season or who I’m cooking for. One thing I’ve learned is that frittatas really welcome customization, so feel free to make it your own!
- Add cheese variety: I sometimes swap Pecorino for sharp cheddar or gruyere, which gives it a creamier texture and different flavor profile.
- Veggie swaps: A handful of spinach, thinly sliced zucchini, or even kale work beautifully if you want more greens.
- Make it dairy-free: Use almond milk or oat milk and skip the cheese for a lighter, dairy-free version that still packs flavor.
- Boost with protein: Leftover cooked sausage or bacon adds a savory punch and makes the frittata heartier.
How to Make Potato Egg and Chive Frittata Recipe
Step 1: Sauté Potatoes and Onions Until Tender
Start by heating olive oil in a skillet over medium heat, then add the diced Yukon Gold potatoes. I like to give them about 10 minutes, stirring occasionally, until they begin to soften and lightly brown. Then toss in the diced onions and season with salt and pepper. Cook everything together until the onions are translucent and the potatoes are just tender but not mushy. This layering of texture is one of the secrets to a great frittata.
Step 2: Whisk Eggs with Milk, Cheese, and Chives
While your potatoes and onions are cooking, whisk together your eggs, milk, grated Pecorino Romano, and minced chives in a large bowl. You want the mixture to be smooth and well combined—this will turn into the fluffy, flavorful base of your frittata. I always taste the egg mixture and add a pinch more salt and pepper if needed.
Step 3: Combine and Cook Gently on the Stovetop
Once your potatoes and onions are ready, pour the egg mixture evenly over them in the skillet. Give the pan a gentle shake to spread everything out evenly. Cook over low to medium-low heat without stirring for about 5-7 minutes. You want the eggs to start setting around the edges but still be a bit loose in the middle.
Step 4: Roast Cherry Tomatoes and Finish the Frittata in the Oven
While the eggs begin to set, toss your halved cherry tomatoes with extra virgin olive oil, salt, and pepper. Spread them on a baking sheet and roast at 400°F (200°C) for 15-20 minutes until they’re soft and bursting with sweetness. Pop your frittata skillet into the preheated oven (also at 400°F) for about 10-15 minutes, or until the eggs are fully set and lightly golden on top. The timing may vary slightly depending on your oven, so keep an eye on it.
Step 5: Garnish and Serve
Once out of the oven, sprinkle your beautiful roasted cherry tomatoes over the frittata along with fresh chiffonade basil for that punch of color and aroma. Let it cool for a few minutes – patience makes slicing neater! Then cut into wedges and serve.
Pro Tips for Making Potato Egg and Chive Frittata Recipe
- Use a Nonstick or Cast Iron Skillet: I find these give the best results because the frittata slides out easily and browns wonderfully.
- Don’t Overcook the Eggs on the Stove: Let the eggs start to set gently before the oven finish ensures a tender texture rather than rubbery.
- Evenly Dice Potatoes: It helps them cook at the same rate, so no one piece is underdone or mushy.
- Roast Tomatoes Separately: This prevents the frittata from getting watery and gives you those perfect bursts of sweet roasted flavor.
How to Serve Potato Egg and Chive Frittata Recipe
Garnishes
I always finish this frittata with a handful of fresh basil and some extra Pecorino Romano on top if I’m feeling fancy. The basil’s brightness perfectly balances the richness of the eggs and potatoes. A drizzle of good olive oil right before serving never hurts either!
Side Dishes
My go-to sides are simple: a crisp green salad tossed in lemon vinaigrette or some crusty bread to soak up every delicious bit. For brunch, I love pairing it with fresh fruit or avocado slices for some creaminess contrast.
Creative Ways to Present
Once, for a weekend brunch party, I made mini frittatas in a muffin tin using this same method and topped them with tiny tomato basil bouquets—so cute and impressive! You can also slice the frittata and serve it cold or at room temp for an easy picnic or potluck dish.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool completely, then cover them tightly with plastic wrap or store in an airtight container in the fridge. They stay delicious up to 3 days—the flavors actually meld nicely overnight!
Freezing
Freezing frittata can be a bit tricky since eggs sometimes get rubbery, but I have had success by wrapping individual slices tightly in foil and placing them in a freezer bag. Thaw overnight in the fridge before reheating gently.
Reheating
I prefer reheating in a nonstick skillet over low heat or in a warm oven (around 300°F) to keep it tender and prevent drying out. Microwaving works in a pinch but sometimes toughens the texture a bit.
FAQs
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Can I use a different cheese in this Potato Egg and Chive Frittata Recipe?
Absolutely! While Pecorino Romano is the classic choice here, you can swap it with Parmesan, Gruyere, or even a sharp Cheddar. Just keep in mind that some cheeses are saltier or melt differently, so adjust the seasoning accordingly.
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What’s the best way to cook the potatoes to get them just right?
I recommend dicing the Yukon Gold potatoes small and sautéing them slowly in olive oil until tender. This creates a lovely soft texture without them turning mushy. You could also parboil them first, but I find stove-top sautéing adds better flavor.
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Can I make this Potato Egg and Chive Frittata Recipe vegan or dairy-free?
You can try substituting eggs with a chickpea flour batter or tofu scramble, and use non-dairy milk like almond or oat milk. Omit the cheese or replace with a vegan cheese alternative. The texture and flavor will shift, but it’s definitely doable!
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How do I know when the frittata is fully cooked?
The easiest way is to gently shake the pan: if the center jiggles a bit but isn’t runny, it’s perfect. The edges should be set and lightly golden. The oven finishing step ensures it’s cooked through without overcooking.
Final Thoughts
This Potato Egg and Chive Frittata Recipe has that wonderful homey quality I cherish: it’s simple to make but full of fresh flavors that feel special. Whether it’s a lazy weekend brunch or a quick dinner, this dish never fails to bring smiles around the table. I encourage you to try it soon—you might just find it becoming a new family favorite like it is in my house.
Print
Potato Egg and Chive Frittata Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Potato and Egg Frittata is a delightful and hearty dish featuring tender Yukon Gold potatoes, creamy eggs, and sharp Pecorino Romano cheese. Baked to perfection and topped with fresh, wilted cherry tomatoes and fragrant basil, it makes a perfect brunch or light dinner option that is both flavorful and satisfying.
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 peeled and diced Yukon Gold potatoes and diced onion. Season with salt and pepper to taste. Cook, stirring occasionally, until the potatoes are tender and the onions are translucent and lightly golden.
- Mix Eggs and Cheese: In a large bowl, whisk together the 8 large eggs, 1/4 cup milk, grated Pecorino Romano, and minced chives. Season the mixture with additional salt and pepper to taste.
- Combine and Cook Frittata Base: Add the cooked potatoes and onions to the egg mixture and stir gently to combine.
- Bake the Frittata: Preheat your oven to 375°F (190°C). Pour the frittata mixture into an oven-safe baking dish or skillet. Bake for approximately 25–30 minutes, or until the eggs are set in the center and the edges are golden brown.
- Prepare Cherry Tomato Topping: While the frittata bakes, heat 1/4 cup extra virgin olive oil in a separate pan over medium heat. Add the halved cherry tomatoes, season with salt and pepper, and cook for about 5 minutes until the tomatoes are wilted but still retain some shape.
- Assemble and Garnish: Once the frittata is fully baked, remove it from the oven and let it cool slightly. Spoon the wilted cherry tomatoes over the top, sprinkle with half of the chiffonade basil, and then garnish with the remaining basil just before serving.
Notes
- This Italian potato frittata combines fresh eggs with potatoes, chives, and Pecorino Romano cheese and is baked until set, then topped with wilted cherry tomatoes and basil.
- Use Yukon Gold potatoes for their creamy texture which works best in frittatas.
- Make sure the frittata is fully set before removing from the oven to ensure it holds its shape when sliced.
- The cherry tomato topping adds a fresh and slightly tangy contrast to the rich frittata.
- Serve warm or at room temperature for best flavor.
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 g
- Trans Fat: 0 g
- Carbohydrates: 10.5 g
- Fiber: 2.3 g
- Protein: 10.4 g
- Cholesterol: 229 mg
