This recipe has evolved from several frittatas this past year. Sometimes we’d make them on a Sunday morning and others we’d make for dinner, serving alongside a big salad. Regardless, they also included my spice potatoes. We would have leftovers potatoes from last night’s dinner and throw them in the frittata as a way to use them up. Now, I make my spice potatoes just to make this potato frittata.
The key to this frittata is really the potatoes. They’re spiced with a generous amount of cayenne, paprika, chili powder, and salt. This creates a spicy salty potato that’s irresistible. Trust me, I tend to eat several of them right out of the oven every time. The potatoes are boiled, seasoned, then roasted to create a spicy crust of sorts. Even if you don’t make the frittata, make the spice potatoes, thank me later.
After cooking the onions and adding the potatoes to the cast iron, you’ll add the eggs. There are a couple of things to note. Add the cracked eggs directly to the onions and potatoes. You don’t need to whisk them prior because you’ll be mixing them the entire time which will evenly distribute the eggs throughout the dish. Also, make sure you are mixing the eggs with a spatula the entire time. This prevents over-cooked or burnt eggs. You’ll continue to stir and cook the eggs until they begin to come together a bit. They’ll look almost curdled in texture, but they’re ok and aren’t curdling. This is your sign to turn off the heat, sprinkle on your goat cheese, and put it in the oven.
When baking the potato frittata, it’s important to let it rest for five minutes before serving. This allows the eggs to continue cooking and finish setting without overcooking and drying it out. Then, slice it like a pie and serve! I like adding a little more goat cheese and sprinkling a little fresh salt on mine. Hope you enjoy this humble potato frittata.
Ingredients
- 5 large Yukon gold potatoes, skin washed and diced into 1/2 inch pieces
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/2 tsp chili pepper
- 1/4 tsp freshly ground pepper
- 1 1/2 tsp avocado oil
- 1/2 onion, largely diced
- 2 cups Spice Potatoes (see directions below)
- 6 large eggs
- 1/4 cup goat cheese, crumbled (more if you'd like)
Instructions
To make the Spice Potatoes - Start by slicing the Yukon golds into 1/2 inch cubes. Add to a water-filled thick bottom pot and cook on high, allowing the water and potatoes come to a boil. Boil until tender with a fork. At this point, preheat the oven to 400F degrees. Drain, pour the potatoes back in the pot, and add the cayenne, paprika, chili powder, salt, and pepper along with 1 tbsp of avocado oil. Using a wooden spoon, mix the spices, oil, and potatoes together until the potatoes are fully coated. Pour the potatoes onto a parchment-lined sheet pan and put the potatoes in the oven to roast. Roast for roughly 20-25 minutes until the potatoes become slightly crispy. Set aside.
Note - I make the Spice Potatoes the night before to make for a quick breakfast the next morning!
Preheat the oven to 375.
Preheat a 10-inch cast-iron over medium heat. While it's preheating, dice half of the onion into large pieces. Once the cast iron is properly heated, add 1/2 tbsp of avocado oil. Add the onion. Stirring occasionally, cook the onions until they're translucent and just beginning to brown. Add the 2 cups of Spice Potatoes and cook for an additional 2 minutes.
Crack the eggs into the skillet, and using a spatula, begin stirring and folding the eggs into the onion and potato mixture. Mix constantly as the eggs cook until they begin to come together (they'll look almost curdled in texture). Turn off the heat, crumble the goat cheese over the smoothed out frittata mixture, and put it in the oven.
Bake the frittata at 375F degrees for 8 minutes. Remove from the oven and allow to sit for 5 minutes (don't rush this part, this allows additional cooking and setting time for the eggs). Once rested, slice up like a pie and enjoy!
