Potato Crust Frittata

Crispy and Flavorful recipe for Potato Crust Frittata

After being bored of always eating the same eggs in the morning, my partner and I wanted something different. Here came our discovery of the frittata. Traditionally an Italian recipe, we’ve made it our own with the addition of a potato crust to replace our obsession with tater tots in the morning!

Meet your new brunch obsession

We’ve done the scrambled eggs, boiled eggs, whatever kind-of eggs in the morning for years. But after 5+ years of doing the usual choices of eggs, we wanted to spice things up a bit in the kitchen in the morning.

After doing some digging in cookbooks and on the web, we’ve discovered “frittata”. We thought the name sounded quite funny and memorable. The list of ingredients was quite short and it sounded delicious. We gave it a try, and while eating it, we discussed of what we would change to make it our own.

For a while, we would do frittatas without a potato crust. Then, I had an epiphany. My husband LOVES potatoes (it is part of his heritage after all) so I asked myself the question: “Why shouldn’t we try cooking a potato crust before adding the eggs mixture?”. The next morning, I tried it. And shocker, but it was incredible!!!

To be more efficient, we’ll sometimes skip the potato crust. But when we want to be fancy and/or when guests are coming over, we like to do one with it because the crispiness of it adds to the overall texture. And, guests are always excited about it because it looks like a lot of work, when it is quite simple (shhh, don’t tell them though!).

why you need to make this Frittata recipe

Not only is it absolutely delicious, but this recipe is incredibly easy. Do not feel intimidated by the potato crust. If you have a food processor, it will be so fast to put together. If you do not have one, you can totally use a regular box grater (just be mindful of your little fingers!) and you will get the same result. Once the potato crust is put together, what is left to do is mixing eggs with whatever you want. Pretty easy, eh?

If you are just like us and you grew tired of always eating the same thing in the morning, this will be a great addition to your breakfast/brunch lineup. It is also SO customizable, you can adapt it to any type of diet. You can skip the potato crust if you want, you can add meat to the eggs (like a spicy chorizo!), you can add more vegetables; it is a blank slate for you to make it your own! If you’re going to add anything to the eggs though, make sure they are pre-cooked. Otherwise they might not be ready when the eggs are, or they might impact the texture of your eggs.

HOW to make this Potato Crust Frittata recipe (VIDEO)

Potato Crust Frittata

This potato crust frittata is next show-stopper addition to your lineup for brunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Potato Crust
  • 4-6 medium yellow potatoes, peeled
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp butter
Frittata
  • 12-16 eggs
  • 1 small jar of sun-dried tomato pesto about 6 oz
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil leaves chiffonade
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • 1 Food processor with shredding disc
  • 1 10 inch cast iron skillet

Method
 

  1. Preheat the oven at 425℉.
Potato Crust
  1. Using the shredding disc on its largest setting in your food processor, feed the potatoes through the tube to shred them. Repeat until all the potatoes are shredded.
  2. In a bowl, add the shredded potatoes and rinse under cold water to remove the starch. Drain the potatoes with a sieve.
  3. With a cheese cloth, squeeze all the water out of the potatoes.
  4. In a dry bowl, add the potatoes, olive oil, salt, and pepper. Mix well.
  5. Preheat the cast iron skillet on medium heat for 2-3 minutes. Once preheated, melt the butter and spread to cover the bottom and the sides of the skillet. Cut the heat.
  6. Add the potatoes to the cast iron skillet. Using a wide measuring cup, spread the potatoes in an even layer to cover the bottom and the sides of the skillet.
  7. Put the cast iron skillet in the oven and cook the crust for 15-20 minutes, until golden brown. Pull out of the oven.
Frittata
  1. While the potato crust is cooking:
    In a bowl, whisk the eggs until homogenous (view Note).
    Add the sun-dried tomato pesto a tablespoon at a time all around the bowl to prevent clumps. Add the rest of the ingredients (feta cheese, basil leaves, salt, and pepper). Softly whisk until all combined.
  2. Add the eggs mixture to the potato crust.
  3. Return the cast iron skillet to the oven for 12-15 minutes, until the eggs are slightly puffy and are set.
  4. Pull the skillet out of the oven and let the frittata rest for 5 minutes before serving.
  5. Cut the frittata in equal-size slices and serve (view Note).
    Optional: Drizzle thyme infused olive oil on top before serving.

Notes

Note: For this recipe, you can use 12 to 16 eggs. If you want a bigger size frittata to serve more people and/or to have more leftovers, use 16 eggs. With 12 eggs, you can cut the frittata into 4 servings. With 16 eggs, you can cut the frittata into 6 servings. 
To reheat: Preheat the oven to 400℉. On a parchment paper lined baking sheet, add your slices of frittata to reheat. Warm the frittata in the oven for 8-10 minutes.

Other recipes you should look at