Easy Potato and Cherry Tomato Frittata

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Eggs are combined with potatoes and cherry tomatoes to make this colorful, hearty dish. Served alone or with salad on the side, frittata makes a fantastic brunch, lunch or dinner, for any occasion.


  • 6 eggs
  • 1 peeled, chopped medium potato
  • 1/2 lb (250g) cherry tomatoes
  • 3 1/2 oz (100g) crumbled feta and/or shredded mozzarella
  • 1 chopped red onion
  • ½ cup (125ml) light cream
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Fresh basil sprigs, for garnish


  1. Preheat the oven to 355 degrees F (180 degrees C).
  2. Whisk the eggs with the cream, salt and pepper.
  3. Heat an ovenproof skillet over a moderate heat.
  4. Add the oil and potato and cook for 7 minutes or until tender.
  5. Add the onion and cook for 3 minutes.
  6. Next mix in the beaten egg mixture, then top with the cheese(s) and cherry tomatoes.
  7. Turn the heat down to low and cook for 5 minutes.
  8. Transfer the skillet into the oven and cook for 10 minutes more, or until set.
  9. Garnish with fresh basil and serve either hot or cold.