Potato and Egg Frittata with Cherry Tomatoes Recipe

If you’re looking for a dish that’s both comforting and fresh, I absolutely love sharing this Potato and Egg Frittata with Cherry Tomatoes Recipe with friends in my kitchen. It’s that golden, fluffy, cheesy frittata that’s packed with tender potatoes and topped with bright, juicy cherry tomatoes and fresh basil – seriously, it’s a fan-freaking-tastic combo you’ll want to make again and again.

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Ingredients You’ll Need

Choosing the right ingredients here is key to nailing your Potato and Egg Frittata with Cherry Tomatoes Recipe. I love to pick Yukon Gold potatoes because they hold their shape well and get beautifully tender without falling apart. Fresh eggs and quality Pecorino Romano cheese really make the flavors sing.

• Olive oil: Use good quality olive oil for sautéing and drizzling—it really adds richness to the frittata.
• Yukon Gold potatoes: Their creamy texture and buttery flavor make them perfect here; peel and dice evenly for consistent cooking.
• Onion: Adds sweetness and depth—diced small so it melts in perfectly.
• Salt and pepper: Essential to season every layer properly.
• Eggs: The star protein of the dish—fresh, large eggs yield fluffy results.
• Milk: Just a splash to lighten the eggs for a tender texture.
• Pecorino Romano cheese: Sharp and salty, it adds a fantastic savory punch when grated fresh.
• Chives: Minced for a subtle oniony freshness that brightens the frittata.
• Cherry tomatoes: Halved so they soften and release their juicy sweetness when baked on top.
• Extra virgin olive oil: For drizzling over the tomatoes before baking, adds a lovely fruitiness.
• Basil: Chiffonade-cut and sprinkled fresh to finish the dish with vibrant color and herbal aroma.

Variations

One of the best things about this Potato and Egg Frittata with Cherry Tomatoes Recipe is how flexible it is! I often swap in different herbs or cheeses to keep things interesting, and you can easily tailor it for different dietary needs or seasonal produce.

• Cheese Swap: I tried swapping Pecorino Romano for sharp cheddar once, and it was deliciously different but still creamy and flavorful.
• Herb Variations: Thyme or oregano can give a lovely earthy twist if you don’t have fresh basil on hand.
• Veggie Add-ins: Sometimes I toss in sautéed spinach or mushrooms with the onions—it’s a nice way to sneak in extra greens.
• Make It Dairy-Free: Substitute milk with almond milk and use a dairy-free cheese option—you won’t lose the heartiness of the dish.

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 large oven-safe skillet over medium heat. Add your diced Yukon Gold potatoes and cook gently, turning occasionally, until they start to soften and get a little golden—this usually takes about 10 minutes. Then, toss in the diced onion and cook another 5 minutes until everything is tender and fragrant. Don’t rush this part; nicely cooked potatoes and caramelized onions form the flavor base for your frittata.

Step 2: Whisk eggs and cheese together

While the potatoes and onions cook, crack your eggs into a large bowl. Add the milk, a generous pinch of salt and pepper, and the grated Pecorino Romano cheese. Whisk everything vigorously until combined and slightly frothy—that airiness helps the frittata become fluffy and light.

Step 3: Combine and cook gently

Once the potatoes and onions are cooked, evenly sprinkle the minced chives over them. Pour the egg mixture right into the skillet and gently stir once or twice to distribute ingredients. Reduce the heat to low and cook without stirring for about 8–10 minutes, until the edges just start to set but the center is still a little wobbly.

Step 4: Add cherry tomatoes and bake the frittata

Scatter your halved cherry tomatoes over the top and drizzle with extra virgin olive oil, then sprinkle half of the basil chiffonade. Transfer the skillet to a preheated 375°F (190°C) oven and bake for about 10–12 minutes, or until the frittata is fully set and golden on top. The tomatoes will soften and get slightly wilted, adding brightness to every bite.

Step 5: Finish with fresh basil and serve

Remove the skillet from the oven, sprinkle the remaining fresh basil over the top, then let the frittata rest for a couple of minutes before slicing. This little rest helps it firm up for clean slices. You’ll find that the edges are deliciously crispy and the interior perfectly tender—the hallmark of a winning frittata.

How to Serve Potato and Egg Frittata with Cherry Tomatoes Recipe

Garnishes

I love finishing this frittata with a little sprinkle of flaky sea salt and an extra drizzle of olive oil for shine. A handful of freshly cracked black pepper and some more chiffonade basil never hurt either. If I’m feeling fancy, a few shavings of Pecorino Romano right before serving amp up the flavor beautifully.

Side Dishes

My go-to sides with this Potato and Egg Frittata with Cherry Tomatoes Recipe are a crisp green salad tossed with lemon vinaigrette or some lightly sautéed greens like spinach or kale. Toasted rustic bread or a crusty baguette also pairs wonderfully to round out the meal.

Creative Ways to Present

For brunch gatherings, I sometimes slice the frittata into miniature wedges and serve them on colorful appetizer plates topped with microgreens for a fresh pop. Or, stack slices between toasted bread to create a hearty frittata sandwich that everyone raves about.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I like to slice the frittata before storing so I can grab a piece quickly for breakfast or a snack. Just be sure to let it cool completely before refrigerating to avoid sogginess.

Freezing

I have frozen frittata slices wrapped tightly in plastic wrap and then aluminum foil with great success. When you want to eat it, thaw overnight in the fridge and reheat gently. It keeps its texture well, so it’s perfect for meal prep.

Reheating

Reheat your frittata slices in a skillet over low heat or in a 350°F oven wrapped in foil to keep them moist. Avoid microwaving when you want to keep the edges crisp and the texture delicate, though quick microwave reheating works fine in a pinch.

FAQs

Final Thoughts

When I first tried making this Potato and Egg Frittata with Cherry Tomatoes Recipe, I was hooked by how perfectly simple ingredients can come together in such a satisfying way. It’s that beautiful balance of creamy, cheesy, tender potatoes and the fresh pop of cherry tomatoes that makes it a family favorite in my home. Trust me, once you try this, it’ll become one of your go-to recipes too—you won’t regret it. Give it a shot, and enjoy every delicious bite like you’re sitting in my kitchen chatting with me about food!

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