May 17th, 2013

Potato, Herb and Goat Cheese Frittata with Tomatoes

This post may contain affiliate links. See my full disclosure for further details.

This delicious Potato, Herb and Goat Cheese Frittata with Tomatoes features potatoes and fresh herbs. Which makes it a quick and easy meal that’s perfect for breakfast or dinner.

Potato, Herb & Goat Cheese Frittata with Tomatoes

I tried this recipe as part of the Idaho Potato Commission’s Recipe Photo Contest and I’m so glad I did. Frittatas are one my family’s favorite egg dishes, and this one was a big hit. 

The fresh herbs, combined with the potatoes and eggs, is a wonderful combination of flavors.

I did substitute some of the goat cheese with shredded cheddar in my version, to make it more appealing to the kids, but it would definitely be delicious with the full 12 ounces of goat cheese that’s suggested in the original recipe. 

I also served the tomatoes on the side because not everyone around here likes them, and with those adjustments this frittata got rave reviews from the husband and kids.

Potato, Herb & Goat Cheese Frittata with Tomatoes

Preparation 10 mins Cook Time 20 mins Total Time 30 mins


  • 8 tablespoons unsalted butter, divided
  • 1 pound Idaho potatoes, peeled & cut into 1/4 inch cubes
  • 8 eggs
  • 8 ounces goat cheese, crumbled
  • 1/2 cup shredded Monterrey Jack or cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons fresh dill, finely chopped
  • 3 tablespoons fresh basil, finely chopped
  • 3 tablespoons fresh chives or green onion, finely chopped
  • 3 tablespoons fresh parsley, finely chopped
  • 1 large tomato, diced (optional)


  1. Preheat the broiler. Melt 4 tablespoons of butter in a 10-inch non-stick skillet over medium heat. Add the potatoes and fry them until cooked through, 10-15 minutes.
  2. Melt the remaining 4 tablespoons of butter in a small dish in the microwave.
  3. In a medium bowl whisk the eggs, then stir in goat cheese, cheddar or Monterrey Jack, melted butter, salt, pepper, and herbs.
  4. Pour the egg mixture over the potatoes and cook the frittata, without stirring, for 12-15 minutes, or until the edge is set but the center is still soft.
  5. Sprinkle the diced tomatoes over the top.
  6. Broil the frittata about 4 inches from the heat for 4 to 5 minutes, or until golden brown.
  7. Run a thin knife around the edge, and slide the frittata onto a serving plate.
1 review
Who Dished It Up First: Adapted from the  Idaho Potato Commission.


  1. Congrats on your win! But I do love all your photos. This looks like a fun recipe, I don’t often use goat cheese but I do need to stretch!
    I just might go check out the Idaho Potato Commission! Thanks for the info and a great recipe.


Speak Your Mind