Gluten-free potato frittata is a perfect example of the simplicity of a frittata. Even if you only have potatoes, eggs and cheese, you are still able to make a delicious meal that everyone will love. A frittata is simply a thick omelette with layers of very thinly sliced potato, eggs, gruyere or swiss cheese and herbs all baked together in a cast iron pan. A classic Spanish frittata is a deep omelette containing sliced potatoes and possible a little onion. An Italian frittata can contain any meat, cheese and vegetables you have on hand, including potatoes and pasta.

This gluten-free potato frittata is Spanish style because it is made with just potatoes and eggs. A frittata is perfect for a weekend brunch or a dinner entree served with a side salad. It is best served at room temperature or even cold which means it can be enjoyed anytime of the day.

WHAT INGREDIENTS YOU NEED TO MAKE THIS FRITTATA:

• 4-5 medium sized potatoes
• avocado or olive oil
• 2 shallots
• 7 large eggs
• 1/4 cup gruyere or swiss cheese
• dried dill and thyme
• chopped fresh parsley and green onions

You can cook this frittata entirely in a cast iron pan on the stove, but I like to broil it in the oven in the end. Probably the best part about frittatas or other egg dishes like quiches is how well they keep for days in the fridge. Frittata is elegant enough for dinner with friends or brunch at Easter time.

TIPS TO MAKE POTATO FRITTATA:

Cook potatoes gently in plenty of avocado or olive oil. You’ll need to start with at least 2-3 Tbsp of oil to cook the potatoes. You will be frying the potatoes in batches so add more oil each time you add a new batch. Fry potatoes until golden brown, then flip each potato and continue frying. Remove potato slices and place on a paper towel. Don’t worry about the amount of oil because you drain each batch of potatoes on a paper towel.

This gluten-free potato frittata is perfect for weekend brunch or even dinner with a salad. Add a salad like my simple caprese salad, cauliflower and orange salad with lemony dressing or a quinoa salad. All would be terrific with the frittata.

HOW TO MAKE POTATO FRITTATA:

1. Add avocado oil to an oven proof frying pan. I like to use my Le Crueset pan for this.
2. Heat oil and add very thinly sliced potatoes and fry until golden brown.
3. Cook potatoes in batches and once fried place on a paper towel to drain.
4. Add more oil and fry shallots until golden brown.
5. Add fried potato slices and arrange in frying pan.
6. In a small bowl beat eggs with a hand mixer.
7. Add the dried herbs to the eggs and pour mixture into the cast iron pan.
8. Cook on stovetop on low heat for 4-5 minutes.
9. Preheat oven to broil.
10. Sprinkle cheese on eggs and place pan in oven.
11. Watch closely and broil for 3-5 minutes.
12. Use oven mitts and carefully remove frying pan.
13. Let frittata cool and serve warm.

More brunch recipes to try:

Gluten-Free Dairy-Free Banana Chocolate Chip Pancakes

Gluten-Free Blueberry Crumb Bars

Baked Egg Cups

Gluten-Free Potato Frittata

Potato frittata is basically an omelette with potato and eggs cooked gently in oil. This dish is traditionally served at room temperature and is a great meal anytime of the day,

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Spanish

Servings 6

Equipment

• cast iron frying pan
• mandoline

Ingredients

  

1x2x3x

• 4-5 medium sized potatoes , sliced very thin
• 1 cup avocado oil
• 2 shallots, finely chopped
• 7 large eggs
• 1/4 cup gruyere or swiss cheese
• 1/2 tsp dried dill
• 1/2 tsp dried thyme
• 2 Tbsp fresh parsley, finely chopped
• 2 Tbsp green onions, finely chopped

Instructions

 

• In an oven-proof frying pan add about 2-3 Tbsp of avocado oil and heat to medium.
• Add the potatoes, in batches and fry until they are golden brown.
• Flip each potato slice adn fry other side.(This took 3 batches for me)
• Remove potato slices and place on a paper towel lined plate.
• Wipe the frying pan and add a Tbsp of avocado oil to pan.
• Heat to low/medium and add the shallots.
• Fry until they are lightly golden.
• Add the potato slices back into the frying pan.
• In a small bowl use a hand mixer and beat the eggs well.
• Add the dried herbs to the eggs and pour mixture into the frying pan.
• Cook on low/medium heat for about 3-4 minutes.
• Preheat oven to broil.
• Sprinkle the cheese over the eggs and place frying pan into the oven.
• Watch carefully and broil for 3-5 minutes.
• Use oven mitts to remove very hot pan from oven.
• Let frittata cool and serve warm.

Keyword brunch, dinner, frittata, gluten-free, potato, spanish

Tried this recipe?Let us know how it was!