This Easy Potato and Pepper Frittata is a simple, tasty dish that combines soft potatoes and colorful peppers with fluffy eggs. It’s a great way to enjoy a comforting meal any time of day, whether for breakfast, lunch, or dinner. The potatoes add a nice heartiness while the peppers give it a fresh pop of flavor and color.
I love making this frittata when I want something quick but satisfying. It doesn’t require a lot of fancy ingredients, and it comes together in no time. One tip I’ve found helpful is to cook the potatoes until they are tender and slightly golden before adding the eggs; it really brings out their flavor and keeps the texture just right.
Serving this frittata warm straight from the pan is my favorite. Sometimes I add a little sprinkle of fresh herbs or a side salad to round out the meal. It’s also fantastic as leftovers the next day, either cold or reheated. This dish always feels like a little sunny break in the day, and somehow it always brings smiles to the table.
Key Ingredients & Substitutions
Potatoes: I like using medium potatoes for a nice balance of softness and texture. Yukon Gold works well because they hold shape but get tender. You can swap with red potatoes or even sweet potatoes for a twist.
Red Bell Pepper: Adds color and mild sweetness. If you prefer, try yellow or orange peppers for a milder taste, or use roasted peppers for extra smoky flavor.
Eggs and Milk: Eggs give the frittata its fluffy structure. Whole milk or cream adds richness, but you can use any milk substitute or skip the dairy if needed.
Cheese: Cheddar adds sharpness. Feel free to experiment with mozzarella, feta, or goat cheese depending on your mood.
Herbs & Seasonings: Fresh parsley brightens the dish. If you don’t have it, try basil or chives. Oregano or Italian seasoning adds a nice herbal depth.
How Do You Cook the Potatoes Perfectly for the Frittata?
Cooking potatoes right is key to a tender, tasty frittata. Here’s my simple approach:
- Cut potatoes into small, even cubes so they cook evenly.
- Heat olive oil in the pan over medium heat.
- Add potatoes and stir occasionally—this helps them brown nicely without sticking.
- Cook for about 10-12 minutes until golden and soft when poked with a fork.
- Only add peppers and garlic after potatoes are tender to avoid overcooking them.
This careful cooking keeps the potatoes soft but firm, so they hold their shape in the frittata and create great texture.
Equipment You’ll Need
- Oven-safe skillet – Perfect for cooking potatoes and peppers on the stove, then finishing the frittata in the oven without extra dishes.
- Mixing bowl – To whisk eggs and other ingredients smoothly.
- Whisk or fork – Helps you beat the eggs and mix everything evenly for a light texture.
- Spatula – Useful for gently stirring the ingredients in the pan before baking.
- Knife and cutting board – For dicing potatoes, slicing peppers, and chopping herbs easily.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon bits to bring in some smoky, meaty flavor.
- Swap red bell pepper for sautéed spinach or kale for a green, nutritious boost.
- Use feta or goat cheese instead of cheddar for a tangy, creamy touch.
- Stir in some fresh herbs like basil or chives at the end for extra brightness.
Easy Potato and Pepper Frittata
Ingredients You’ll Need:
For the Frittata:
- 3 medium potatoes, peeled and diced
- 1 red bell pepper, sliced into strips
- 6 large eggs
- ¼ cup milk or cream
- ½ cup shredded cheese (cheddar or your choice)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
- ½ teaspoon dried oregano or Italian seasoning
How Much Time Will You Need?
This frittata takes about 15 minutes to prepare and cook on the stovetop, plus 12-15 minutes to bake in the oven. So, all together, expect around 30 minutes from start to finish—quick and satisfying!
Step-by-Step Instructions:
1. Prepare and Cook the Potatoes:
First, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they become tender and lightly golden.
2. Add Peppers and Garlic:
Next, add the sliced red bell pepper and minced garlic to the skillet with the potatoes. Cook them together for another 3-4 minutes until the peppers soften slightly.
3. Mix the Egg Mixture:
In a bowl, whisk together the eggs, milk or cream, shredded cheese, chopped parsley, dried oregano, salt, and pepper until everything is well combined and smooth.
4. Combine and Cook:
Pour the egg mixture evenly into the skillet over the potatoes and peppers. Stir gently to spread the ingredients evenly. Let it cook on the stove over medium heat for 2-3 minutes until the edges start to set.
5. Bake the Frittata:
Transfer the skillet to your preheated oven (375°F / 190°C) and bake for 12-15 minutes. The frittata should be firm and lightly browned on top when it’s ready.
6. Finish and Serve:
Remove the skillet from the oven and let the frittata cool for a few minutes. Sprinkle with extra fresh parsley for a bright, fresh touch. Slice and serve warm—it’s delicious!
Can I Use Frozen Potatoes for This Frittata?
Yes! If you’re using frozen diced potatoes, thaw them completely and pat dry to remove excess moisture before cooking. This helps avoid sogginess and ensures they crisp up nicely in the pan.
Can I Make This Frittata Ahead of Time?
Absolutely! You can prepare and cook the frittata a day in advance. Store it covered in the fridge and gently reheat in the oven or microwave before serving. It also tastes great cold.
What Cheese Works Best if I Don’t Have Cheddar?
Feel free to swap cheddar with mozzarella for a milder, creamier taste, feta for a tangy kick, or goat cheese for richness. Any melting cheese you like will work well.
How Do I Know When the Frittata Is Fully Cooked?
The frittata is done when the eggs are fully set and the top is lightly browned. You can check by gently shaking the pan—the center should not jiggle. If unsure, bake a few minutes longer.
