Potato Chive Frittata

READY IN: 1hr 25mins
Recipe by Lainey39

I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!

Top Review by katew

Very enjoyable frittata but maybe a wee bit on the bland side for my tastes. It was a wonderful opportunity though to go and cut a handful of my home grown chives to add. Next time I would add lots more chives plus some other herbs from my garden. This did look very pretty and golden when it came out of the oven. Made for Adopt a Tag.

Ingredients Nutrition


  1. Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
  2. Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
  3. Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
  4. Preheat oven to 350 degrees and arrange rack in center of oven.
  5. Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
  6. Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
  7. Whisk together flour, chives, baking powder and pepper in a bowl.
  8. Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
  9. Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
  10. Let cool 5 minutes.
  11. Run a small knife around edge of frittata and gently slide onto a platter.
  12. Serve warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a