9 Mouthwatering Ways to Transform Leftover Potatoes

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Vegetable Frittata

Transform your leftover potatoes into a hearty, versatile frittata that works for breakfast, lunch, or dinner. Layered with eggs, cheese, and your favorite veggies, this baked dish is simple to prepare yet satisfying and packed with flavor. Take your leftovers even farther by making this recipe for meal prep!

Ingredients (for 4 servings):

• 2 cups cooked potatoes, sliced or diced (leftover roasted or boiled work well)
• 6 large eggs
• 1/4 cup milk (or plant-based alternative)
• 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
• 1/2 cup diced vegetables (e.g., broccoli, spinach, or zucchini)
• 1/4 cup onion, finely chopped
• 2 tbsp olive oil or butter
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a medium-sized ovenproof skillet or baking dish with olive oil or butter.
2. Heat 1 tbsp of olive oil or butter in a skillet over medium heat. Add the onion and other diced vegetables, cooking for 3–4 min. until softened. Season lightly with salt and pepper.
3. Arrange the sliced or diced potatoes evenly across the skillet or baking dish. Top with the sautéed vegetables.
4. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture over the potatoes and vegetables. Sprinkle the shredded cheese evenly on top.
5. Transfer the skillet or dish to the oven and bake for 20–25 min., or until the eggs are set and the top is golden.
6. Let the frittata cool slightly before slicing into wedges. Garnish with fresh herbs, if desired, and serve warm or at room temperature.