Italian Potato Frittata with Ricotta
This post may contain affiliate links. Please read my disclosure policy.
This fluffy Italian-style potato frittata is baked in a skillet with spinach and ricotta cheese. It’s a versatile dish studded with tender potatoes. Enjoy for lunch, supper, or brunch.

A cheesy potato frittata is a life saver, especially when the cupboard is almost bare. This one is baked in a skillet, strewn with leafy spinach and topped with creamy ricotta cheese. Yes, a potato frittata (or baked zucchini and brie frittata in summertime) is a humble dish, but always feels and tastes just right.
My vision of a great Italian-style frittata looks like a thick, rustic cake. When it’s sliced into wedges, you can see chunks of potato, swirls of greens and creamy pools of ricotta cheese. The eggy interior is just set (but not runny), so that every bite is moist and tasty. To achieve that texture, the eggs need to cook slowly on a medium-low heat so they don’t turn rubbery.
Potato frittata ingredients
- Yellow potatoes, or 2 cups of cooked leftover potatoes. I recommend using a yellow potato variety such as Yukon Gold. They’re less starchy and floury than a baking potato (like an Idaho or Russet) which means they will hold their shape better without turning soft and mushy.
- Onion
- Eggs
- Plain yogurt, sour cream or creme fraiche
- Spinach or other leafy greens
- Parmesan cheese
- Ricotta cheese: You can use any other soft cheese you like, such as goat, herbed cream cheese or feta.
When I was growing up in an Italian-American household, a frittata was essentially a way to create a meal with whatever vegetables or odds and ends that were on hand. Eggs form the base, mixed with cheese, bits of meat like ham or sausage or other leftovers.
Although frittatas resemble French quiches because they’re cooked and served deep-dish style, frittatas typically don’t have a crust. A perfect slice of frittata, in my opinion, should be thick and hefty, studded with chunks of vegetables.
Recipe overview
- Cook potatoes in boiling water until tender, then heat a heavy skillet on the stovetop to wilt the onion and spinach in olive oil.
- Whisk together eggs, yogurt, cheese and salt in a bowl and pour into the pan.
- Let the eggs set on the bottom of the pan, then transfer to the oven.
- Bake about 20 minutes at 350 degrees, until the frittata is just set — the surface will look dry, with no liquid egg.
Cook’s tips
- I recommend using a 10-inch skillet for frittatas that contains 8-10 eggs — this size will make a thick, fluffy frittata. Anything larger and your frittata will turn out too thin, resembling a pancake instead of a hefty wedge.
- A heavy cast iron pan is ideal, but a heavy oven-proof nonstick pan will work too.
- Maintain a medium to medium-low heat level on the stovetop so that the eggs don’t brown when they hit the pan.
- Use a spoon or spatula to nudge the liquid eggs around the vegetables so they cook evenly.
Italian Potato Frittata with Ricotta
Equipment
Ingredients
- ½ pound (225 g) Yukon Gold potatoes, about 2 medium unpeeled or peeled according to your preference, and cut in half
- Kosher salt
- 8 large or extra-large eggs
- ¼ cup (60 g) plain yogurt, sour cream or creme fraiche
- ¼ cup freshly grated Parmesan cheese, divided
- 2 tablespoons (30 ml) extra-virgin olive oil
- ½ cup chopped onion
- 3 cups spinach, kale, or other leafy greens, torn into pieces
- 4 ounces (115 g) whole milk ricotta cheese, drained of excess water (goat cheese, herbed cream cheese or feta can be substituted)
Instructions
- Preheat the oven to 350 (180 C) degrees.
- Bring a saucepan of water to a boil and add 2 tablespoons salt. Add the potatoes and cook 15-20 minutes, until just tender when poked with a fork. Drain, and slice into 1/2-inch wide pieces when they’re cool enough to handle.
- Crack the eggs into a mixing bowl and add the yogurt, 2 tablespoons of the Parmesan cheese and 1 teaspoon salt. Whisk together until well blended.
- Heat the oil in a 10-inch cast iron or oven-proof nonstick skillet over medium heat. Add the onion and cook until soft and translucent, 3-5 minutes. Add the potatoes and spinach. Stir gently to avoid crushing the potatoes, and cook until the greens start to wilt, about 2 minutes.
- Pour the egg mixture into the pan. Use a spoon to nudge the egg evenly into the vegetables, then cook until the eggs are set on the bottom, about 3 minutes. Turn off the heat.
- Dot the ricotta cheese in blobs evenly over the top of the frittata and sprinkle with the remaining Parmesan. Bake 15-20 minutes, until the eggs are set and no longer runny on top.
- Cool 10 minutes before slicing. Frittata can be served warm or at room temperature.
Karen’s Notes and Tips
- Substitute 2 cups cooked leftover potatoes – cut into 1 1/2″ pieces and proceed with step 3.
- Leftovers keep up to 3 days in the refrigerator. Reheat slices briefly in a microwave or in a 325 degree oven until warm.
- Frittata tastes delicious at room temperature, which makes it perfect to take along on a picnic.
- It’s possible to freeze frittata for up to a month, wrapped securely. But be aware that the texture can turn soggy after thawing.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
This was delicious! Pretty easy to make in a hurry and my family loved it! Adding this to my rotation.
You nailed it! Delicious!! Can’t wait to make it again.
Yay! So glad to hear that Mary.
cant get enough of this. so delicious.