Paleo Potato Frittata

This Paleo Potato Frittata is a bright, hands-on dish that turns a few simple ingredients into a satisfying meal any time of day. It crisps sweet potatoes in a skillet, folds them into seasoned eggs, and finishes in the oven for a tender, golden top. I’ve made this dozens of times for breakfasts, light dinners, and meal-prep—each time I learn a small trick that improves texture or flavor.

Why Make This Recipe

• Big, homey flavor with caramelized sweet potatoes and fluffy eggs—comfort without heaviness.
• Nutrient-dense: eggs provide protein and healthy fats while sweet potatoes add fiber, vitamin A, and potassium.
• Versatile and convenient: it reheats well and works for breakfast, brunch, or a quick weeknight dinner.
• Hands-off finishing: sear on the stove, then bake in the oven for an even set and pretty top.
• Personal insight: I love this frittata because it’s forgiving—thin slices of sweet potato cook reliably and the oven finish prevents a rubbery center. Also pairs well with a simple salad or tangy salsa.

(For a sweet-potato-forward breakfast board, I sometimes serve it alongside homemade gluten-free rolls like these gluten-free sweet potato rolls.)

Recipe Overview

• Prep time: 15 minutes (slicing potatoes included)
• Cook time: 18–22 minutes (8–10 min stovetop, 10–12 min oven)
• Total time: 33–37 minutes
• Servings: 6 (slice into 6 wedges)
• Difficulty: Easy
• Method: Sear thinly sliced sweet potatoes in an ovenproof skillet, pour seasoned egg mixture over, finish under moderate oven heat (375°F/190°C) until set.

My Experience Making This Recipe

I developed and tested this frittata to balance tender potatoes with a fluffy egg texture. Early versions had undercooked potato pockets; thinning the slices to about 1/8-inch and giving them a light steam-sauté fixed that. Using an ovenproof (cast-iron) skillet gave the best edge browning and easiest transfer to the oven.

How to Make Paleo Potato Frittata

Start by thinly slicing 1 lb (about 2 medium) sweet potatoes into 1/8-inch rounds—use a sharp knife or mandoline for even thickness. Heat a 10-inch ovenproof skillet over medium heat with 2 tbsp ghee or coconut oil, add the potatoes, season with 1/2 tsp salt and 1/4 tsp pepper, and cook 8–10 minutes, stirring occasionally, until tender and slightly caramelized. In a bowl whisk 8 large eggs with 1/4 cup full-fat coconut milk, 1 tbsp chopped fresh herbs (parsley or chives), and 1/4 tsp smoked paprika. Pour the egg mixture over the potatoes, reduce heat to low, and cook 2–3 minutes until the edges begin to set. Transfer the skillet to a preheated oven at 375°F (190°C) and bake 8–12 minutes, or until the center is just set (a toothpick should come out mostly clean). Let rest 5 minutes, slice, and serve.

Equipment notes: use a 10-inch ovenproof skillet (cast iron preferred) and a silicone spatula for easy loosening.

Expert Tips for Success

• Slice potatoes uniformly (1/8-inch) so they cook at the same rate; a mandoline speeds this and reduces guesswork.
• Par-cook potatoes until tender before adding eggs—this prevents raw potato pockets and shortens bake time.
• Use room-temperature eggs; they incorporate more evenly and yield a silkier texture.
• Finish in a 375°F oven for even setting; higher temps brown too quickly and risk a rubbery middle.
• Use an ovenproof lid or foil if the top is browning too fast but center isn’t set—this traps heat for a gentle finish.

How to Serve Paleo Potato Frittata

• Serve warm with a crisp green salad and a lemon vinaigrette for a light dinner.
• Cut into wedges and pack into lunches with cherry tomatoes and olives for a protein-rich meal prep.
• Top slices with salsa verde or a spoonful of dairy-free yogurt and chopped herbs for added brightness.
• Present on a wooden board for brunch—garnish with microgreens and a drizzle of good olive oil.

Storage and Reheating Guide

• Refrigerator: cool to room temp, then store in an airtight container for 3–4 days.
• Freezing: slice into wedges, wrap tightly in plastic wrap and foil or use a freezer-safe container; freeze up to 2 months. Thaw overnight in fridge before reheating.
• Reheating: oven—preheat to 350°F (175°C) and warm slices on a baking sheet 10–12 minutes; stovetop—warm over low heat in a nonstick skillet 4–6 minutes; microwave—30–45 seconds per wedge, though oven reheating preserves texture best.

Recipe Variations

• Dairy-free herb: swap coconut milk for unsweetened almond milk and add a tablespoon of nutritional yeast for savory depth.
• Add-ins: fold in cooked bacon, diced roasted red pepper, or sautéed spinach (about 1 cup) for extra flavor and nutrition.
• Spicy chorizo version: brown 6 oz paleo chorizo and mix with potatoes before adding eggs for a bolder, meaty frittata.
• Whole30/strict paleo: use ghee or coconut oil and omit any milk (whisk eggs with 1 tbsp water) to keep it fully compliant.

Nutritional Highlights

• High in protein and healthy fats from eggs and ghee/coconut oil.
• Sweet potatoes supply fiber, beta-carotene (vitamin A), and potassium.
• Allergen info: contains eggs; recipe is naturally gluten-free and can be dairy-free if you use coconut oil and coconut milk. Serve portion guidance: one wedge (1/6 of recipe) is a balanced portion for a meal with a salad.

Troubleshooting Common Issues

• Runny center: return to a 375°F oven for 3–6 more minutes and tent with foil if the top darkens too much.
• Overcooked, rubbery eggs: reduce oven time next attempt and be careful not to bake at temperatures above 375°F. Remove from oven when the center still has a slight jiggle—carryover heat will finish setting.
• Potatoes remain hard: slice thinner next time (1/8-inch), or pre-boil slices 2–3 minutes before sautéing to ensure tenderness.

Frequently Asked Questions

Q: Can I use regular white potatoes instead of sweet potatoes?
A: Yes—white potatoes work but take slightly longer to become tender. Par-boil 2–3 minutes or slice a touch thinner and sauté until clearly tender before adding eggs to avoid raw bites.

Q: How do I know when the frittata is done without overbaking?
A: Gently shake the skillet—edges should be set and the center should have a slight jiggle. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs. The frittata will finish setting during the 5-minute rest.

Q: Can I make this ahead and reheat for guests?
A: Absolutely. Bake fully, cool, and refrigerate. Reheat in a 350°F oven for 10–12 minutes. Slicing ahead also lets guests grab portions quickly at brunch.

Q: Is it okay to use a non-ovenproof skillet and transfer to a baking dish?
A: Yes—if your skillet isn’t ovenproof, cook the potatoes in it, then pour the egg mixture into a greased 9-inch pie dish or small casserole and bake at 375°F for 12–16 minutes until set.

Conclusion

If you want more paleo and sweet potato frittata inspiration, check these recipes for variations and ideas: see the original Paleo Potato Frittata guide Paleo Potato Frittata, try a sausage-and-onion twist at Paleo Chorizo Sausage Sweet Potato Frittata with Caramelized Onion, explore a simple six-ingredient version at Sweet Potato Frittata – Paleo – Cathy’s Gluten Free, see a chicken-and-sweet-potato take at Chicken Sweet Potato Frittata – Steph Gaudreau, or try a scalloped-style Whole30-friendly option here: Whole30 Scalloped Potato Frittata (Paleo, Gluten-Free) | I Heart …. These links offer tested techniques and flavor ideas to adapt this basic frittata to your taste.

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