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Tomato, Garlic, and Potato Frittata

Tomato, Garlic, and Potato Frittata

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant tomato, garlic and potato frittata is a wonderful example of how simple, fresh ingredients can create a deeply satisfying vegetarian meal. The combination of sweet cherry tomatoes and earthy diced potatoes provides a lovely contrast in texture, while plenty of fresh basil and salty parmesan ensure every bite is packed with Mediterranean flavour. It is the sort of versatile dish that works just as well for a relaxed weekend brunch as it does for a quick midweek supper.

Designed for ease and efficiency, this recipe uses a clever combination of hob-top cooking and grilling to achieve a perfectly set centre and a golden, bubbling cheese crust. Served warm or at room temperature alongside a crisp green salad, it offers a nutritious, protein-rich option for those seeking a wholesome homemade lunch. It is also an excellent choice for meal prep, as any leftovers can be sliced and tucked into a lunchbox for the following day.

Ingredients for Tomato, Garlic, and Potato Frittata

6 whole large eggs
2 stora äggvitor
80g finely grated parmesan (60g)
1/3 cup thinly sliced fresh basil
3/4 teskedar salt
1/2 teskedar svartpeppar
4 vitlöksklyftor, tunt skivade
3 matskedar olivolja
230g boiling potatoes, peeled and cut into 1/4-inch dice
300g grape tomatoes or halved cherry tomatoes (170g)

How to make Tomato, Garlic, and Potato Frittata

Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoons salt, and 1/4 teaspoons pepper in large bowl.

Förvärm grillen.

Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.

Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.

Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.

Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoons salt and 1/4 teaspoons pepper.

Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (centre will be moist).

Remove lid and grill frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 30g parmesan, then grill until cheese melts and frittata is golden brown, 2 to 3 minutes more.

Slide onto a platter and cut into 4 wedges.

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