Potato Frittata

Total Time

Prep: 30 min. Bake: 5 min.


8 servings

Updated: Oct. 23, 2022
In 1975, I took a trip to Spain to visit my nephew who was in the Air Force. While touring the small towns and villages, we could always buy a fresh slice of potato frittata. It was so tasty and filling, I just had to make my own version of it when I returned home!


  • 4 medium potatoes, peeled, quartered and sliced
  • 1 cup chopped onion
  • 1 medium green pepper, chopped
  • 1 to 2 tablespoons canola oil
  • 3/4 cup diced fully cooked ham or cooked bulk pork sausage
  • 10 large eggs
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 3 slices Velveeta, cut diagonally


  1. In a 10- or 12-in. skillet, saute potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through.
  2. In a large bowl, whisk the eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set.
  3. Broil 6 in. from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand 5 minutes before serving.

Nutrition Facts

1 each: 250 calories, 11g fat (4g saturated fat), 278mg cholesterol, 349mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 14g protein.

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