Potato Frittata with Mushrooms and Feta
Every bite of this potato frittata is just so, so comforting! This one-pan dish consists of eggs, Greek yogurt, potatoes, mushrooms, and onion. Lemon and dried herbs bring a touch of freshness and zest, and the frittata is topped with crumbled feta before going in the oven.
Take a hot slice and serve it with fresh bread. Or, enjoy it with this avocado and tomato arugula salad, this easy parmesan and arugula salad, or a side of this aromatic feta and tomato salad.
Ingredients You’ll Need
Want to make this hearty frittata? You’ll first need the following:
- Potatoes – 1 lb potatoes
- Eggs – 8 large eggs
- Plain or Greek Yogurt – 1/3 cup Greek yogurt (or plain yogurt or heavy cream)
- Red Onion – 1/2 large red onion
- Mushrooms – 8 oz (225 grams) mushrooms
- Lemon – 1 tbsp lemon juice
- Butter – 2 tbsp unsalted butter
- Olive Oil – 2 tbsp olive oil
- Salt – 1 tsp kosher salt (half, if using fine salt)
- Black Pepper – 1/4 tsp ground black pepper
- Dried Oregano – 1/2 tsp dried oregano
- Feta – 3.5 oz (100 grams) feta
Note: I’ve made this recipe in an ovenproof skillet (using a 10-inch cast iron skillet (pictured in this post) and also in a 12-inch stainless steel skillet).
If you don’t have an ovenproof skillet, don’t worry. Just use your normal skillet to sauté the veggies on the stove and then transfer the veggies with the egg mixture to an oven-safe baking dish (ideally a 10-inch or 12-inch round baking dish) and place the baking dish in the oven.
Steps to Make it
Step 1. In a large mixing bowl, whisk the eggs with the yogurt and half a teaspoon of kosher salt. Set it aside for now.
Step 2. Peel and dice the potatoes. Peel and mince the red onion. Clean the mushrooms and cut them into bite-sized pieces (about four pieces for small mushrooms or six for medium-sized mushrooms).
Step 3. Turn the oven on to 390°F (200°C or 180°C fan) and let it preheat.
Step 4. To a large ovenproof skillet or frying pan, over medium-high heat, add 2 tbsp of olive oil. Once the oil is hot (after about 30 seconds), add the diced potatoes and sauté for about 10 minutes, stirring occasionally.
Step 5. To the same skillet, add the unsalted butter, then the chopped mushrooms, minced onion, lemon juice, 1/2 tsp kosher salt, 1/4 tsp of black pepper, and 1/2 tsp of dried oregano. Keep cooking, stirring from time to time, until the mushrooms and potatoes are soft and cooked through (about 10 minutes).
Step 6. Remove the skillet from the heat and add the beaten egg mixture, distributing it evenly with a spatula.
Step 7. Top with crumbled feta.
Step 8. Place the ovenproof skilelt in the oven and bake the frittata at 390°F (200°C or 180°C fan) for about 15-18 minutes until it’s cooked through and golden on the edges and the top.
How to Serve it
I bake frittatas in my trusted cast iron pan to really enhance the flavor. Once baked, bring the frittata to the dinner table in the pan.
Serve it by the slice, and add some bread or add one of the fresh salads mentioned above.
More Frittatas to Try
Frittatas are great for any time of day. This mushroom and goat cheese variation is tart, creamy, and so hearty. For a rich and earthier frittata, try this one with bell pepper, zucchini, goat cheese, parmesan, and fresh herbs.
This spinach frittata is loaded with Mediterranean flavors, including feta and sundried tomatoes. It’s a great way to start the day. For a rich, meat-based one that’s great for a weeknight dinner, go for this sausage frittata with bell peppers, onion, and cheese.
If you end up trying more than one of the fritatta recipes, I’d love to know below which was your favorite. And please let me know what you served the potato frittata with, and whether you enjoyed it for breakfast, or later in the day.
Easy-to-Follow Recipe Card
Ingredients
- 1 lb potatoes
- 8 large eggs
- 1/3 cup Greek yogurt or plain yogurt or heavy cream
- 1/2 large red onion
- 8 oz 225 grams mushrooms
- 1 tbsp lemon juice
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp kosher salt half if using fine salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 3.5 oz 100 grams feta
Instructions
- In a large mixing bowl, whisk the eggs with the yogurt and half a teaspoon of kosher salt.
- Peel and dice the potatoes. Peel and mince the red onion. Clean the mushrooms and cut them into bite-sized pieces (about four pieces for small mushrooms or 6-8 pieces for medium-sized mushrooms).
- Turn the oven on to 390°F (200°C or 180°C fan) and let it preheat.
- To an ovenproof large pan, over medium-high heat, add 2 tbsp of olive oil. Once the oil is hot, add the potato cubes and cook for about 10 minutes, stirring occasionally.
- To the same pan, add two tablespoons of unsalted butter, mushrooms, onions, lemon juice, half a teaspoon of kosher salt, a quarter of a teaspoon of black pepper, and half a teaspoon of dried oregano. Keep cooking, stirring from time to time, until the mushrooms and potatoes are soft and cooked through (about 10 minutes).
- Remove the pan from the heat and add the beaten egg mixture, distributing it evenly with a spatula.
- Top with crumbled feta.
- Place the ovenproof pan in the oven and bake the frittata at 390°F (200°C or 180°C fan) for about 15-18 minutes until it’s cooked through and golden on the edges and the top.
Lastly, don’t forget to save this recipe to one of your breakfast or egg dish boards.
