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Festive Potato Frittata

Festive Potato Frittata

PARTNER POST: Reinvent classic potato dishes to create a new holiday tradition. This year, forget the tried and true recipes and show off your cooking skills with a twist on an old favorite.
This festive frittata with creamy Yukon Gold Potatoes and zingy red pepper is soon to be the hit of the holiday brunch.
By Kim Lee

Festive Potato Frittata

This breakfast frittata is appropriately studded with red and green holiday colors. My family always enjoys an amazing brunch before tearing into our gifts on Christmas morning. Typically, there is at least one frittata and breakfast casserole on the menu. Sometimes there is even a potato hash on the spread, but I don’t think we’ve actually had a potato-packed frittata. Looks like we have a new holiday tradition with this easy festive frittata!

Festive Potato Frittata

I chose to use Yukon Gold potatoes for this egg recipe because of the thin skin and buttery sweet flavor. Not only do the potatoes add an irresistible texture to the frittata, but the potatoes have many nutritional benefits. You might just call them “The 9th Wonder of the World”! My whole family is down with potatoes, so this was an obvious choice for our family gathering. The frittata recipe will also accommodate any friends or family that eat a dairy-free and/or gluten-free diet.

See Also
Strawberry Scones

Click the image above for more delicious potato recipes or check out the recipe for Danish potatoes below.

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Festive Potato Frittata

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  • Author: Kim Lee
  • Total Time: 45 minutes
  • Yield: 6 slices or servings 1x


This festive frittata with creamy Yukon Gold Potatoes and zingy red pepper is soon to be the hit of the holiday brunch.


  • 1 tablespoon olive oil
  • 2 Yukon Gold Potatoes (3/4 pound or so, chopped into small cubes (it is not necessary to peel potato))
  • 1 medium red bell pepper (ribbed, seeded and chopped)
  • ½ cup chopped onion
  • 2 cloves garlic (minced)
  • 2 cups baby spinach (chopped)
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 8 eggs
  • ½ cup non-dairy milk (any milk works, I use cashew or almond milk)
  • ½1 teaspoon sea salt (depending on taste preference)
  • ½ teaspoon ground black pepper or to taste


  • Avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro
  • Salsa
  • Hot sauce
  • Cheese


  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped potato cubes, red pepper, and onion. Once ingredients are sizzling, cover skillet* and continue (while stirring occasionally) to cook for about 10 minutes and until potatoes are slightly tender. Uncover skillet, add garlic and spinach and cook about 1 minute more and until spinach is wilted, stirring to combine.
  3. Meanwhile, in a large bowl, whisk together seasonings, eggs, milk, salt and pepper.
  4. Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Shake skillet slightly for a visual, to make sure egg is set. Serve with optional garnishes and/or a light side salad or a piece of toast.


If you don’t have a cover for skillet, just use the bottom of another skillet- that’s what I did.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Main


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