Potato frittata with feta and scallions from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 39) by Deb Perelman

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Notes about this recipe

  • renee_cgkl2e on May 24, 2026

    Watch the salt!

  • adellel on February 17, 2026

    Made exactly as written. So incredibly good! I had bacon olive oil, which really added more bacon flavor.

  • SKidd on January 31, 2026

    Solid recipe I make a lot when I have a ton of backyard eggs. Usually bump it up to 8 eggs. Sub alliums based on what I have, this time was leeks.

  • Bessp on April 02, 2024

    Delicious! Made for brunch with family. I roasted the potatoes and cooked the bacon in advance, then assembled and baked in the morning. Turned out perfect. Next time I'll make it in a smaller pan for more depth.

  • ksg518 on January 29, 2023

    Nice substantial frittata. I added two extra eggs but I feel as if I’m always adding more eggs than recipes for frittatas call for. As others noted, this takes some time to make.

  • snoozermoose on December 06, 2021

    Time-intensive but it makes my favorite frittata! Good enough to serve for dinner. My husband loves it too.

  • Lepa on April 16, 2020

    This was delicious! I roasted thin slices of potato (I used the mandolin) and the bacon grease made them so delicious. My family generally doesn't like feta but they didn't notice or complain about it here. I will definitely make this again.

  • louie734 on January 08, 2018

    I really like the flavors of this frittata, and love the method; the option to either roast the potatoes or boil them is thoughtful, and it reheats nicely for packed lunches. Last time, I didn't have any bacon, so used wide slivers of red onion sautéed with a generous amount of smoked paprika; this made a nice vegetarian version. A half-recipe cooks up well in my smaller carbon-steel pan; just a little quicker.

  • shoffmann on November 06, 2016

    Very adaptable. I often swap out the scallions for thinly sliced leeks softened in butter and vary the cheese based on what I already have on hand.

  • jzanger on January 28, 2013

    Wonderful, if a bit time-intensive. I added a piece of celery root to the potatoes which was really nice. Also added an extra egg. Didn't have any feta, but I did have cotija and it made a great substitute.

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