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A Baked Egg Frittata With Potatoes That Makes a Filling One Skillet Meal
Yes, I know “ricotta frittata” rhymes.
And I know it’s silly. But, this recipe really is a rhyming ricotta frittata.
But, there is nothing silly about this oven baked potato frittata recipe. It is packed with healthy ingredients like red peppers, kale, and potatoes. A full meal is packed inside this baked egg frittata.
This potato frittata is a quick, hassle-free, healthy meal that doesn’t sacrifice taste for nutrition. And it’s perfect for a weeknight in your busy life.
The dollops of baked ricotta on top of the mound of eggs is the icing on the
cake frittata. A piece of it looks like something that’d be $5 in an Italian bakery.
Plus, it’s great the next day. As I’m writing this, I realized that I still have a bunch of it my refrigerator. Now, I’m ready for lunch even though it’s 9 AM.
You’ll want to get alotta this ricotta frittata, because you just gotta…
How Long Does This Potato Frittata Keep?
Frittatas are great eaten warm, room temperature, or cold. And they make awesome leftovers.
This frittata will last 3-4 days covered in the refrigerator. It’s easier to cut into servings before storing. That way, you can easily pull out a slice when you’re ready to eat.
Potato Frittata Ingredients
- Potatoes – I started using gold potatoes for just about everything. They seem to have the best crispy outside to tender inside ratio. I suggest using them for this recipe. In second place is red potatoes which work well too.
- Red Bell Pepper – You can use other color peppers but I like red for the bright color and sweetness it adds. Red peppers are just fully ripe green peppers, which make sense why they taste better and are more expensive. Look for bright ones, preferably organic, with tight skins and no soft spots or bruises.
- Kale – You can use pretty much any type of kale. I used Red Russian kale here. Curly kale is the most widely available. Redbor (or Red) kale will give you a dark purple / maroon dish instead of green. In any case, look for kale with bright, sturdy, and rigid leaves without wilting. Stay away from bunches with slimy, yellow, brown, or bruised leaves.
- Garlic – When picking garlic, choose a bulb that is heavy and firm with tight skin. It shouldn’t have any soft spots.
- Eggs – There seems to be about a thousand types of eggs at the grocery store. Read my chicken buying guide to learn what all the different labels mean. Free-range or pasture raised and organic is your best bet, but it will cost you.
- Ricotta – Opt for whole milk ricotta. Bonus points if you can afford organic. Or make some yourself.
- Olive Oil – Extra virgin is best. This oil from California Olive Ranch offers the best price, taste, and availability combination. It is what I use every day.
How to Make This Red Pepper, Potato, and Ricotta Frittata
How to Make This Potato and Ricotta Frittata: Video
How to Make This Potato and Ricotta Frittata: Steps
Preheat oven to 375F. Add potatoes to a pot of water with enough salt that it tastes like the seawater. Bring to a boil, reduce heat, and simmer 15-20 minutes until you can easily slide a fork into them. Gather and prep your ingredients while the potatoes are cooking.
Heat 2 tbsp of oil in a cast iron or other oven safe skillet (preferably 10 inches) over medium heat. Add peppers, smashed garlic and top with a pinch of salt. Cook about 3 minutes, giving the peppers and garlic a few tosses throughout, until beginning to brown.
If using Curly, Dino, or Red kale, add stems only. Cook stems for 2 minutes, then add leaves and cook another 2 minutes. If using Red Russian kale, add the stems and leaves and cook for 3 minutes (these stems are much more tender than other kale types). Toss the ingredients in the pan around a few times during cooking. Add potatoes.
Pour in remaining olive oil and add egg and ricotta mixture. Give the pan a shake to even it out. Let cook on the stove 2 minutes or so until the edges are just set (picture below is after 2 minutes – notice how the edges are set).
Dollop the eggs with the remaining 1/2 cup of ricotta in about 8 spoonfuls. Transfer to oven. Start checking frittata after 10 minutes. It will be done when the eggs no longer jiggle in the center when you move the pan.
Red Pepper, Kale, and Potato Ricotta Frittata
- 1/2 pound gold (or red) potatoes, about 3-4 small
- 3 tbsp olive oil
- 1 red bell pepper, cut into strips
- 4 cloves garlic, smashed
- 1 bunch kale, leaves and stems separated. Stems cut into 1" pieces, leaves chopped
- 6 large eggs
- 3/4 cup whole milk ricotta
- kosher salt
- Preheat oven to 375 F.
- Add potatoes to a pot and fill it with water so it covers the potatoes by about an 1 inch. Add enough salt so that the water tastes like seawater. Bring to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes until you can easily slide a fork into the potatoes. Drain. Once they're cool enough to handle, cut into 1/2 inch pieces.
- While the potatoes are cooking, prep the rest of your ingredients.
- Break eggs into a medium bowl. Add 1 tsp of kosher salt and whisk until you no longer see any streaks and it all looks one color. Add 1/4 cup ricotta and whisk to combine.
- Heat 2 tbsp oil in a cast iron or other oven-proof pan. Add peppers and garlic. Sprinkle with a pinch of salt and cook until beginning to brown, about 3 minutes. Move ingredients around the pan a few times throughout cooking with a spatula, wooden spoon, or by giving it a shake.
- Add kale stems (see notes if you're using Red Russian kale). Cook 2 minutes, moving around pan contents a few times. Add leaves and cook another 3 minutes, moving around the contents of the pan a few times. Sprinkle with another pinch of salt.
- Add potatoes, remaining 1 tbsp olive oil, and egg mixture. Shake pan to evenly distribute and cook for 2 minutes or so on the stove for the edges to set.
- Dollop remaining 1/2 cup of ricotta in about 8 spoonfuls on top of the eggs.
- Transfer to oven. Start checking frittata after 10 minutes. It will be done when the eggs no longer jiggle in the center when you move the pan.
You Gotta Ricotta Frittata
Frittatas should be as popular as tacos. Like tacos, you basically just take delicious ingredients and put them in a vehicle to eat them all at once.
A taco uses a tortilla. A frittata uses eggs.
You say tortilla, I say frittata. (in the tune of the tomato / tomahto song).
So, the next time you’re looking for a quick, hassle-free meal that you can make on a weeknight, then look no further than this silly rhyming frittata.
For more easy weeknight dinner recipes, check out my free cookbook filled with them below.