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Potato, Onion and Cheese Fritatta

Eggs and potatoes go together like movies and popcorn.

Here, sautéed potatoes and onions are scattered into a large fluffy omelet, sprinkled with cheese and popped under the broiler until melted and bubbly. Delicious! 

Prep time: 10 min | Cook time: 20 min | Total time: 30 min | 4 Servings


4 Tbsp

extra-virgin olive oil (divided)

1 package

Earthbound Farm Frozen Organic Roasted Red Potatoes

¾ cup

chopped onion



2 Tbsp


1 cup

shredded cheddar and jack cheese (or your favorite cheese)

Salt and freshly ground black pepper (to taste)


In a large skillet, preferably nonstick, heat 2 tablespoons of the oil over medium-high heat until hot. Add the frozen potatoes and cook 5 to 6 minutes, stirring once, until the potatoes are defrosted and beginning to brown. 

Add the onions and sauté until the onions are golden and potatoes are lightly browned, about 5 minutes. If the mixture seems too dry, add 1 to 2 teaspoons more olive oil. If it’s browning too quickly, reduce the heat to medium. Season to taste with salt and pepper. Remove the potatoes and onions to a plate and set aside. 

In a medium bowl, whisk together the eggs, milk, salt and pepper to taste.

Heat the remaining 2 tablespoons of oil in the same skillet. 

Pour in the eggs and cook over medium-low heat, tilting the pan and gently lifting the egg mixture as it sets to allow the uncooked portion to flow underneath. When all the egg is set, if the top is still too runny, cover and cook over low heat for 1 to 2 minutes.

Spoon the potatoes mixture evenly over the eggs. Sprinkle with cheese. Broil about 4 inches from the element until cheese is melted, 2 to 3 minutes. Cut into wedges and serve hot.

Fresh Variation:  Use 2-1/2 cups fresh red potatoes, cut into 1/2- to 3/4-inch cubes, instead of the frozen. Sauté them for 15 to 25 minutes or until tender and golden, then continue with the same cooking instructions.

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