A potato & gruyère frittata for all of your springtime brunches! A mixture of caramelized fingerling potatoes, leeks, green onions, garlic, and herbs combined with eggs and baked until golden, with lots of sharp gruyère cheese melted over top. Throw together a simple, crisp watercress salad to serve alongside and balance out the rich flavors of the frittata. It’s such a wonderful dish to make for a crowd!
potato & gruyère frittata – the details
Every year come spring, I start to think of a new frittata variation – favorites from year’s past include this garden vegetable frittata with goat cheese and this brussels sprout frittata with bacon and parmesan.
There’s typically always an excuse to throw a brunch this time of year, whether it be for Easter, Mother’s Day, or simply to enjoy the season.
And when serving a group for brunch, a frittata is one of the best things you can make.
For this potato & gruyère frittata, you can prep all of the ingredients ahead of time – slice your vegetables, chop your herbs, crack your eggs, grate your cheese, and have everything ready to go.
You can even cook the potato and vegetable mixture prior to actually cooking the frittata. When you’ve got about 30 minutes until you want to serve brunch, heat the vegetable mixture back up in the skillet, pour in the eggs, top the eggs with the gruyère, and pop the skillet into the oven.
The frittata will come out beautifully golden, ready to slice and serve.
The combination of the earthy potatoes, all of the onion & garlic flavor, the fresh herbs, and the rich gruyère cheese is perfection.
While you could easily serve the potato & gruyère frittata as is, the watercress salad adds a vibrant pop of color and freshness to the dish that I just love for this time of year!Print
Potato & Gruyère Frittata with Watercress Salad
a potato & gruyère frittata with caramelized fingerling potatoes, leeks, green onions, garlic, and herbs served with a simple watercress salad over top
- 2 tbsp olive oil, plus more as needed
- 1 lb fingerling potatoes, sliced ¼”
- kosher salt
- 2 large leeks, tops removed + thinly sliced
- 4 green onions, thinly sliced (separate whites and greens)
- 6 garlic cloves, finely chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh oregano
- 12 eggs
- ½ cup whole milk
- 1 tsp kosher salt
- 6 oz gruyère cheese, shredded
- 2 cups watercress
- 2 radishes, shaved
- 2 tbsp fresh parsley leaves
- squeeze of lemon
- freshly cracked black pepper
- Preheat the oven to 375°F.
- Heat a 12” cast iron skillet over medium heat. Add the olive oil. Once hot, add the sliced potatoes. Spread them into an even layer. Cook for about 10 minutes until golden brown and almost tender, stirring/flipping often. Season with a pinch of salt. Transfer the potatoes to a plate and set aside.
- Add another drizzle of olive oil to the skillet, along with the leeks and green onion whites. Cook for about 5 minutes, stirring often. Stir in the garlic and a pinch of salt. Cook for another minute or so. Lastly, stir in the parsley, oregano, and green onion greens. Add the potatoes back to the skillet and stir to combine.
- In a large mixing bowl, aggressively whisk the eggs until frothy. Whisk in the milk and salt. Pour the mixture into the skillet. Reduce the heat to low and let cook for 1 minute, allowing the eggs to set around the edges.
- Sprinkle the gruyère cheese over the eggs. Transfer the skillet to the oven and bake for 20 minutes, or until golden and just cooked though. Let cool for about 5 minutes.
- Add the watercress, radishes, parsley, a squeeze of lemon, a drizzle of olive oil, and a pinch of salt to a small mixing bowl. Toss to combine. Cut the frittata into slices and serve with the watercress salad and freshly cracked black pepper over top.