How to make absolutely tasty Potato Frittata with creamy potatoes and well-seasoned eggs. The perfect breakfast, brunch lunch or dinner! This frittata can be made ahead too which makes it ideal for entertaining.
Boil Potatoes. Place the diced potatoes into a medium pot. Add one and a half cups of cool water. Cover the pot and bring to a boil on high heat. Let the potatoes boil for 5 minutes. drain the potatoes into a colander. Sprinkle ⅛ teaspoon of salt over the potatoes and toss to combine.
Pan Fry Potatoes. Place a 10 inch cast iron skillet or other oven-safe skillet over high heat. Add a tablespoon of olive oil to the skillet. Let the oi heat up for 1-2 minutes then add the potatoes to the skillet in a single layer. Let the potatoes cook while stirring from time to time until they reach a golden brown color. About 5 minutes.
Make Egg Mixture. Meanwhile crack 6 large eggs into a large bowl. Whisk to combine. To the eggs add ¼ teaspoon of salt, the chicken bouillon powder, onion powder, red pepper flakes (if using) and about 14 teaspoon of white or black pepper. Whisk to combine then add the chopped chives and whisk to combine.
Sauté Mushrooms. Once he potatoes are golden brown, remove them from the pan. Add the remaining one tablespoon of oil to the pan. Let it heat up for 1 to 2 minutes. Add the diced mushrooms, ⅛ teaspoon of salt and about ⅛ teaspoon of white or black pepper. Mix everything to combine. Let the mushrooms saute while you stir from time to time until they shrink considerably. About 3 minutes.
Make the Frittata Mixture. Add the potatoes back to the skillet with the mushrooms. Arrange the potatoes and mushrooms to be in a single layer. Reduce the heat to medium. Pour the egg mixture into the pan. Sprinkle the cheese over the egg mixture. Let it sit on the stovetop for 3 minutes.
Bake Frittata. Transfer the skillet to the preheated oven and bake for about 7 minutes until the eggs are set.
Serve. Cut into wedges and serve warm.