This Easy Potato and Pepper Frittata is a simple, tasty dish that brings together tender potatoes, sweet bell peppers, and fluffy eggs into one delicious meal. It’s the kind of recipe that feels both light and filling, making it perfect for breakfast, lunch, or dinner. The colors from the peppers add a cheerful touch, and the potatoes give it a nice, satisfying bite.
I love making this frittata when I want something quick but with lots of flavor. It’s easy to throw together with just a few ingredients and it cooks up fast, which is perfect for busy days. One of my favorite tricks is to cook the potatoes until they’re just golden on the outside – it adds a little crispiness that’s so good alongside the soft eggs.
Serving this frittata with a simple green salad or some fresh crusty bread makes for a great meal that everyone enjoys. It’s also delicious warm or even at room temperature, so it works well for taking lunch on the go. I often find myself making it again because it uses basic ingredients but always feels special and comforting.
Key Ingredients & Substitutions
Potatoes: I like using medium potatoes diced small so they cook evenly and get tender but not mushy. Yukon Gold works great for its creamy texture. If you want a quicker cook time, try thinly sliced potatoes or even use cooked leftover potatoes.
Red bell pepper: The pepper adds sweetness and a nice pop of color. You can swap with yellow, orange, or green bell peppers depending on what you have on hand. For a little heat, a small diced jalapeño works well too.
Eggs: Use fresh eggs for the best flavor and texture. Adding milk or cream makes the frittata softer and creamier, but you can skip it if you prefer a firmer texture.
Cheese: Cheddar or mozzarella are classic choices, but feel free to experiment with feta, goat cheese, or a blend. If dairy-free, simply omit the cheese and add some extra herbs or nutritional yeast for a flavor boost.
How Can I Cook the Potatoes So They Don’t Stay Hard Inside?
Cooking the potatoes properly is key since they need to be tender inside without burning on the outside. Here are my tips:
- Dice the potatoes into small, uniform cubes about ½ inch so they cook evenly.
- Cook in a good layer of oil over medium heat, stir occasionally to prevent sticking and burning.
- Cover the skillet with a lid for part of the cooking to help steam the potatoes soft.
- Test doneness by piercing a potato piece with a fork; it should slide in easily without resistance.
Once tender, add the peppers and onions to soften them without overcooking the potatoes.
Equipment You’ll Need
- Ovenproof skillet (preferably nonstick or cast iron) – perfect for cooking on the stovetop and finishing under the broiler without switching pans.
- Bowl – to whisk your eggs, milk, cheese, and seasoning together smoothly.
- Whisk or fork – helps mix the egg mixture evenly for a fluffy frittata.
- Spatula or wooden spoon – great for stirring the potatoes and peppers as they cook.
- Knife and cutting board – needed to chop potatoes, peppers, and herbs safely and neatly.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon bits for extra protein and a smoky taste.
- Swap in spinach or kale for the peppers to boost greens and add earthiness.
- Use feta or goat cheese instead of cheddar for a tangy twist.
- Sprinkle fresh herbs like basil or chives on top for a fresh, bright flavor.
Easy Potato and Pepper Frittata
Ingredients You’ll Need:
- 2 medium potatoes, peeled and diced into small cubes
- 1 red bell pepper, diced
- 6 large eggs
- ¼ cup milk or cream
- ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
- 2 tablespoons olive oil
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ¼ cup fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This frittata recipe takes about 15 minutes to prep and cook on the stove, plus around 5 minutes under the broiler to finish. So, in about 20 minutes, you have a warm, tasty dish ready to enjoy!
Step-by-Step Instructions:
1. Cook the Potatoes and Vegetables:
Heat the olive oil in a large ovenproof skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until they are tender and lightly golden, about 10 to 12 minutes. If you’re using onion, add it now and cook for 2 to 3 minutes until softened. Then mix in the garlic and diced red bell pepper, cooking another 3 to 4 minutes until the peppers begin to soften.
2. Mix the Egg Mixture:
While the vegetables cook, whisk together the eggs, milk (or cream), shredded cheese, salt, and black pepper in a bowl until everything is well combined.
3. Combine and Cook the Frittata:
Pour the egg mixture evenly over the cooked vegetables in the skillet. Lower the heat and cook without stirring for about 5 minutes, or until the edges start to set.
4. Broil to Finish:
Preheat your oven broiler. Place the skillet under the broiler for 3 to 5 minutes until the top is set and lightly golden. Keep a close eye to avoid burning.
5. Serve:
Remove the frittata from the oven and let it cool a couple of minutes. Garnish with fresh chopped parsley or cilantro, slice, and serve. It’s great with a fresh salad or crusty bread!
Can I Use Frozen Potatoes for This Frittata?
Yes, you can! Just make sure to thaw them completely and pat dry to remove excess moisture before cooking. This helps prevent a soggy frittata and ensures the potatoes cook evenly.
Can I Make This Frittata Ahead of Time?
Absolutely! Prepare and cook the frittata, then store it in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave before serving.
What’s the Best Cheese to Use if I Don’t Have Cheddar?
Feel free to use mozzarella, feta, goat cheese, or even a blend. Each will add a different flavor and texture, so choose based on what you like or have on hand.
Can I Add Other Vegetables or Meats?
Definitely! Spinach, mushrooms, or cooked sausage and bacon work great. Just sauté them along with the potatoes and peppers before adding the eggs.
