This Easy Potato and Pepper Frittata is a fantastic way to start your day or enjoy a casual meal any time. It’s packed with tender potatoes, sweet peppers, and eggs all cooked together into a golden, fluffy dish that’s simple but full of flavor. The combination of soft potatoes and slightly crisp peppers gives a nice texture that keeps every bite interesting.
I love making this frittata when I want something quick but satisfying. It’s one of those recipes that doesn’t need a lot of fancy ingredients but still feels like a treat. A little tip I’ve found helpful is to cook the potatoes a bit before adding the eggs so they get nice and tender without having to flip the whole frittata in the pan.
My favorite way to serve this is right out of the skillet with a little fresh green salad or some crusty bread. It works great warm or even at room temperature, so it’s perfect for breakfast, lunch, or a light dinner. Honestly, once you try it, you’ll find yourself reaching for this recipe again and again.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes work best because they hold their shape well when cooked. If you want a quicker option, try par-boiling them first to speed up cooking.
Red Bell Pepper: This adds sweetness and color. You can swap with yellow or orange bell peppers or use roasted peppers for a smoky twist.
Onion: Yellow or white onions are great here. If you prefer a milder flavor, sweet onions or shallots are nice substitutes.
Eggs: Fresh eggs make the frittata fluffy and rich. For dairy-free, just skip the milk or use a plant-based option for a lighter texture.
Olive Oil: It’s perfect for cooking the veggies gently. You can also use avocado oil or butter for a different flavor.
How Do I Make Sure the Potatoes Cook Through and the Frittata Cooks Evenly?
Cooking potatoes properly is key so they’re soft inside but not mushy. Follow these tips:
- Cut potatoes into small, even cubes to help them cook quickly and evenly.
- Cook them in the skillet first, stirring occasionally, until they’re tender and lightly golden—this usually takes about 10 minutes.
- Add the eggs only after the potatoes and other veggies are cooked; this ensures even cooking and better texture.
- Cook the frittata on low heat at first, then finish it in the oven to avoid burning the bottom and help the top cook evenly.
- Let the frittata rest a couple of minutes after baking—it keeps it firm and easier to slice.
Equipment You’ll Need
- Oven-safe non-stick skillet – perfect for cooking veggies on the stove and finishing the frittata in the oven without needing to transfer it.
- Mixing bowl – for whisking eggs and other ingredients together easily.
- Whisk or fork – helps blend eggs smoothly for a fluffy texture.
- Spatula – useful for stirring potatoes and peppers without scratching the pan.
- Knife and cutting board – for chopping potatoes, peppers, and onions safely and quickly.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon pieces for extra protein and a salty flavor boost.
- Mix in shredded cheese like cheddar or feta for creaminess and tang.
- Swap red peppers for chopped spinach or kale to add vibrant greens and nutrients.
- Sprinkle in herbs like basil, thyme, or oregano to give the frittata a fresh herb finish.
How to Make Easy Potato and Pepper Frittata?
Ingredients You’ll Need:
Main Ingredients:
- 2 medium potatoes, peeled and diced into small cubes
- 1 red bell pepper, diced
- 1 small onion, finely chopped
- 6 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped (optional)
- Salt and pepper to taste
- Mixed greens or salad, for serving (optional)
How Much Time Will You Need?
This frittata takes about 10 minutes for preparation and 20 to 25 minutes to cook. Overall, from start to finish, expect around 30 to 35 minutes before you can enjoy your meal.
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by heating 1 tablespoon of olive oil in a non-stick, oven-safe skillet over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring every now and then until they are tender and slightly golden.
2. Adding Peppers and Onions:
Next, add the finely chopped onions and diced red bell peppers to the skillet with the potatoes. Cook for another 5 to 7 minutes, stirring occasionally until the vegetables become soft.
3. Preparing the Egg Mixture:
While the vegetables cook, whisk the eggs, milk if using, chopped parsley, salt, and pepper together in a large bowl until well mixed.
4. Cooking the Frittata:
Reduce the heat to low and pour the egg mixture evenly over the cooked vegetables in the skillet. Let it cook on the stovetop without stirring for about 5 minutes until the edges just begin to set.
5. Baking:
Transfer the skillet to an oven preheated to 375°F (190°C). Bake the frittata for 10 to 15 minutes until the eggs are fully set and the top turns a light golden brown.
6. Serving:
Remove the frittata from the oven and let it rest for a couple of minutes. Slice into pieces and serve warm, optionally alongside fresh mixed greens or salad for a complete meal.
Enjoy making and sharing this simple, tasty Potato and Pepper Frittata!
Can I Use Frozen Potatoes for the Frittata?
Yes, you can use frozen diced potatoes, but make sure to thaw them completely and pat them dry to avoid extra moisture. You might need to cook them a bit longer to ensure they’re tender.
What If I Don’t Have an Oven-Safe Skillet?
No worries! You can cook the frittata entirely on the stovetop by covering the skillet with a lid and cooking on low heat until the eggs are fully set, but be sure to watch carefully to prevent burning.
Can I Add Cheese to This Frittata?
Absolutely! Adding shredded cheddar, mozzarella, or feta before baking adds a delicious creamy texture and flavor. Sprinkle it evenly on top with the egg mixture.
How Should I Store Leftovers?
Store leftover frittata in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove over low heat to keep it from drying out.
