Crispy Potato Chive Frittata
Golden potato slices and soft eggs make a skillet frittata finished with fresh chives and tangy goat cheese.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (118 reviews)
INSPIRED BY
This original skillet frittata leans on thin potatoes for a crisp, golden base and soft eggs for contrast. Goat cheese and chives make the familiar combination feel fresh without adding extra fuss.
Story
Casey loves a breakfast that can land in the middle of the table still wearing its skillet. The potato edges turn crisp, the eggs stay tender, and goat cheese melts into little tangy surprises. Add hot sauce and let everyone cut their own wedge.
By Casey
Ingredients
- 2 tablespoons olive oil
- 12 ounces baby gold potatoes, thinly sliced
- 1/2 teaspoon fine salt
- 8 large eggs
- 1/3 cup whole milk
- 1/4 teaspoon black pepper
- 3 ounces crumbled goat cheese
- 3 tablespoons chopped fresh chives
- 1 tablespoon grated Parmesan
- Hot sauce, for serving
Instructions
- Heat the oven to 425 F and whisk the eggs, milk, black pepper, and half the salt in a bowl.
- Warm the olive oil in a 10-inch oven-safe skillet over medium heat and arrange the potato slices in an even layer.
- Cook the potatoes for 8 minutes, turning once, until the edges are golden and the centers are nearly tender.
- Pour the eggs over the potatoes, scatter with goat cheese and Parmesan, and cook for 2 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 7 minutes, until the center is just set and the top is lightly puffed.
- Rest for 3 minutes, then scatter with chives, slice into wedges, and serve with hot sauce if you like.
Chef Tips
- Slice the potatoes evenly so the thinner pieces do not burn before the thicker pieces soften.
- A well-seasoned cast-iron skillet gives the frittata the crispest edge.
- Pull the frittata when the center still has a slight wobble because it will finish setting as it rests.
- Swap goat cheese for feta if you prefer a saltier finish.
Cook's Notes
- **Potatoes:** Slice evenly for consistent browning.
- **Eggs:** Pull the frittata while the center still wobbles.
- **Skillet:** Use an oven-safe 10-inch pan.