This smoked Gouda and roasted potato frittata is the breakfast I make when guests are staying over — potatoes and onions roast first, then eggs and smoked cheese bake over them into a golden, sliceable round. It feeds four generously and reheats like a dream.
Looking for that perfect, do-it-all dish? The one that’s equally at home at a weekend brunch, a quick weeknight dinner, or a satisfying lunch? Meet your new go-to: the Smoked Gouda and Roasted Potato Frittata. We’re talking fluffy eggs, tender roasted potatoes, and sweet, caramelized onions, all brought together by the incredible, savory depth of smoked Gouda. It’s a symphony of comforting flavors that feels both rustic and elegant. And the best part? It’s wonderfully forgiving. While the smoky cheese and sweet onion are a match made in heaven, a crumble of tangy goat cheese makes a fantastic stand-in if that’s what you have on hand. Let’s get baking!
Ingredients
• 2 medium all-purpose potatoes, about 1 lb or 450g, peeled and cut into ½-inch dice
• 3 medium onions, cut into ¾-inch dice
• 1 tablespoon olive oil, 15 ml (0.5 fl oz)
• ¼ teaspoon salt, 1.5 g (0.05 oz)
• Freshly ground black pepper to taste
• 1 teaspoon butter, 5 g (0.18 oz), for greasing
• 8 large eggs
• ½ cup grated smoked Gouda or smoked mozzarella cheese, about 2 oz or 56g
Instructions
1. Preheat your oven to 400°F / 200°C.2. In a large bowl, toss the diced potatoes and onions with olive oil until evenly coated. Spread them in a single layer on a large, rimmed baking sheet. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and beautifully browned at the edges. Remove from the oven, sprinkle with salt and pepper, and set aside to cool slightly.3. While the vegetables cool, reduce the oven temperature to 325°F / 165°C (or 300°F / 150°C for a glass pie plate). Generously butter a 9-inch pie plate or similar oven-safe pan.4. In a large mixing bowl, whisk the eggs until they are light and frothy. Gently fold in the cooled potato and onion mixture, along with the grated smoked cheese. Pour the entire mixture into your prepared pie plate.5. Bake for 25-30 minutes, or until the frittata is set and the center is just barely jiggly. A knife inserted near the center should come out mostly clean. Let it rest for a few minutes before slicing and serving.
Nutritional Information
• Servings: 4
• Calories: Approx. 355 kcal per serving
• Protein: Approx. 16g
• Carbohydrates: Approx. 28g
• Fat: Approx. 19g
• Disclaimer: is an estimate and may vary based on the exact used.
Pro Tips
• To avoid a rubbery texture, pull the frittata from the oven when the center is still slightly jiggly. It will continue to cook and set from the residual heat as it rests.
• This frittata is fantastic for meal prep. It can be stored in an airtight container in the refrigerator for up to 4 days. Enjoy it cold, at room temperature, or gently reheated.
• Feel free to add other roasted vegetables! Bell peppers, zucchini, or mushrooms would be wonderful additions. Just roast them along with the potatoes and onions.
• Don’t be afraid to swap the cheese. If you don’t have smoked Gouda, crumbled goat cheese, sharp cheddar, or even feta are delicious alternatives that bring their own unique character to the dish.
FAQ
Q: Can I make this frittata with a different cheese
A: Absolutely! While smoked Gouda provides a wonderful savory depth, this frittata is very versatile. The recipe suggests crumbled goat cheese as a fantastic stand-in, but sharp cheddar or smoked mozzarella would also be delicious alternatives.
Q: Is this potato frittata a good source of vegetarian protein
A: Yes, it is. Thanks to the 8 large eggs, each serving of this frittata contains approximately 16 grams (0.56 oz / 15.9 g) of high-quality protein, making it a satisfying and nutritious vegetarian meal for brunch, lunch, or dinner.
Q: How do I store and reheat this vegetarian frittata
A: This frittata is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold, at room temperature, or gently reheated in the microwave or a low-temperature oven until just warmed through.
Q: Can I add more vegetables to this frittata
A: Definitely! To boost the vegetable content, feel free to add others like diced bell peppers, zucchini, or mushrooms. Simply toss them with the potatoes and onions and roast them all together before folding them into the egg mixture.
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Smoked Gouda and Roasted Potato Frittata
Ingredients
Method
- Preheat your oven to 400°F / 200°C. 2.
- In a large bowl, toss the diced potatoes and onions with olive oil until evenly coated.
- Spread them in a single layer on a large, rimmed baking sheet.
- Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and beautifully browned at the edges.
- Remove from the oven, sprinkle with salt and pepper, and set aside to cool slightly. 3.
- While the vegetables cool, reduce the oven temperature to 325°F / 165°C (or 300°F / 150°C for a glass pie plate). Generously butter a 9-inch pie plate or similar oven-safe pan. 4.
- In a large mixing bowl, whisk the eggs until they are light and frothy. Gently fold in the cooled potato and onion mixture, along with the grated smoked cheese.
- Pour the entire mixture into your prepared pie plate. 5.
- Bake for 25-30 minutes, or until the frittata is set and the center is just barely jiggly. A knife inserted near the center should come out mostly clean.
- Let it rest for a few minutes before slicing and serving.
- Don't be afraid to swap the cheese. If you don't have smoked Gouda, crumbled goat cheese, sharp cheddar, or even feta are delicious alternatives that bring their own unique character to the dish.
