Potato and Egg Frittata with Cherry Tomatoes Recipe

If you’re looking for a breakfast or brunch recipe that’s hearty, flavorful, and sure to impress, you’ve got to try this Potato and Egg Frittata with Cherry Tomatoes Recipe. I absolutely love how this dish combines fluffy eggs with tender potatoes and the bright pop of juicy cherry tomatoes. It’s one of those recipes I turn to when I want something simple but a little special — plus, it’s perfect for sharing. Keep reading and I’ll walk you through how to make it foolproof and delicious!

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Ingredients You’ll Need

The ingredients in this Potato and Egg Frittata with Cherry Tomatoes Recipe come together in a way that feels effortless but delivers layers of flavor. I like using Yukon Gold potatoes — their buttery texture really shines—and fresh cherry tomatoes that give you just the right burst of brightness.

• Olive oil: Use good quality olive oil for cooking and drizzling—you’ll notice the difference in flavor.
• Yukon Gold potatoes: These have a creamy texture that holds up well without turning mushy.
• Onion: Adds sweetness and depth; I go with yellow or white onions.
• Eggs: Fresh large eggs are key — they create that fluffy base we want.
• Milk: Just a splash to keep the eggs tender and moist.
• Pecorino Romano cheese: Its salty, nutty flavor elevates the frittata beautifully.
• Chives: Adds a mild oniony freshness and a pop of color.
• Cherry tomatoes: Halved and lightly wilted on top, they add brightness and sweetness.
• Extra virgin olive oil: For drizzling over tomatoes to finish—makes a gorgeous glossy finish and adds richness.
• Salt and pepper: To taste, balancing every element perfectly.
• Basil: Fresh chiffonade garnish to sprinkle over—the fragrance is divine.

Variations

One of the things I love about this Potato and Egg Frittata with Cherry Tomatoes Recipe is how easy it is to make your own tweaks. Feel free to play around with different cheeses, herbs, or veggies to reflect your mood or what you have on hand.

• Cheese swap: I sometimes use Parmesan or a sharp cheddar instead of Pecorino Romano — each gives a unique flavor twist.
• Added greens: Sautéed spinach or kale folded into the egg mixture gives it a boost of nutrition and color.
• Spicy kick: Red pepper flakes or diced jalapeño thrown in adds a lovely heat that my family loves.
• Meat addition: Cooked bacon or sausage crumbled in makes for a heartier, protein-packed version.

How to Make Potato and Egg Frittata with Cherry Tomatoes Recipe

Step 1: Sauté the Potatoes and Onions

Start by heating olive oil in a nonstick, oven-safe skillet over medium heat. Add the diced Yukon Gold potatoes and cook them gently until they’re golden and tender — this usually takes about 10-12 minutes. Stir occasionally so they cook evenly. Then add the diced onion and continue sautéing for another 5 minutes until the onion is soft and fragrant. Season with salt and pepper to taste. This part sets the foundation, so patience here pays off—don’t rush the potatoes!

Step 2: Whisk Together the Egg Mixture

While the potatoes and onions cook, crack the eggs into a large bowl and whisk in the milk until smooth. Stir in the grated Pecorino Romano and minced chives. I like doing this just before the potatoes are done, so everything is fresh and ready to combine. The cheese not only gives flavor but helps set the frittata with a lovely texture.

Step 3: Combine and Cook the Frittata Base

Pour the egg mixture over the cooked potatoes and onions in the skillet, spreading everything out evenly. Lower the heat a little and cook without stirring for about 5 minutes. You’ll see the edges start to set, which is exactly what you want. It’s tempting to poke and prod, but try to let it do its thing so it holds together beautifully.

Step 4: Bake Until Set

Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-12 minutes until the frittata is puffed a bit and completely set in the center. Keep an eye on the color — golden on top is the best. This step makes it easy to cook through evenly without drying out the eggs.

Step 5: Prepare and Add the Cherry Tomatoes

While the frittata bakes, toss the halved cherry tomatoes with extra virgin olive oil, salt, and pepper. When the frittata comes out of the oven, scatter the tomatoes over the top and then add half the chiffonade basil. The residual warmth from the frittata wilts the tomatoes just so, which is a little flavor magic. Finally, sprinkle the remaining fresh basil for that pop of color and fresh aroma.

How to Serve Potato and Egg Frittata with Cherry Tomatoes Recipe

Garnishes

When I serve this frittata, I love adding a little extra fresh basil and some flaky sea salt on top—it makes it look polished and adds a burst of fresh flavor. Sometimes I also sprinkle a few more chives just before serving because that mild oniony note pairs so nicely.

Side Dishes

This Potato and Egg Frittata with Cherry Tomatoes Recipe pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or a bowl of fresh fruit for a refreshing contrast. On chillier days, a slice of toasted rustic bread or buttery croissants really rounds out the meal.

Creative Ways to Present

For brunch parties, I like to cut the frittata into small squares, skewer them with a toothpick, and add a cherry tomato half and basil leaf on top—so cute and easy for guests to grab! Another idea is layering the frittata slices alongside roasted vegetable skewers for a colorful feast.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, keep the tomatoes separate or add fresh ones after warming, so they don’t get mushy.

Freezing

I’ve frozen slices of frittata wrapped tightly in plastic wrap and foil. When you’re ready to eat, thaw overnight in the fridge, then warm gently in the oven or microwave. The texture stays surprisingly good, though fresh tomatoes are best added after reheating.

Reheating

To keep that lovely texture, reheat leftover frittata in a 300°F oven for about 10 minutes, covered loosely with foil. Microwaving works too, but be careful not to overdo it — reheating on low power helps avoid rubbery eggs.

FAQs

Final Thoughts

This Potato and Egg Frittata with Cherry Tomatoes Recipe has become one of my most cherished recipes for its simplicity and fresh flavors. I remember the first time I made it for brunch with friends—they went crazy over it, and I loved how easy it was to prepare ahead. It’s that perfect homey yet elegant dish you’ll find yourself making again and again. I hope you give it a try and enjoy it as much as my family and I do—it’s truly a winner!

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