Potato and Spring Pea Frittata

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This Spanish tortilla-like dish is heavy on spuds, seasonal produce and fresh herbs.
potato and spring pea frittata recipe: potato and spring pea frittata in a skillet with two slices on plates
Cara Mangini/The Vegetable Eater

Once the weather is warm enough, we crave alfresco meals in the yard with our favorite people. Whether you’re hosting Sunday breakfast or looking for a filling weeknight dinner, the potato and spring pea frittata recipe from Cara Mangini’s new cookbook, The Vegetable Eater, fits the bill.

“Spanish tortilla, an adored open-faced omelet packed with potatoes simmered in olive oil, inspired this frittata,” Mangini writes. “It’s heavy on the potatoes and light on the egg. It’s a hit at a special-occasion brunch, sliced and served with a colorful salad. Cut into small squares, it can anchor a happy hour grazing board. It’s also a wonderful dinner, perhaps with sautéed asparagus on the side.”

As you can see, the frittata is flexible when pairing with sides, and it can be served warm, room temperature or cold. One shortcut you shouldn’t take? Subbing in frozen peas—they’ll add too much water to the mix. Buy your fresh peas already shelled to save yourself some prep time.

Excerpted from THE VEGETABLE EATER: The New Playbook for Cooking Vegetarian by Cara Mangini. Workman Publishing © 2024


½ cup extra-virgin olive oil

3 garlic cloves, smashed

1½ pounds Yukon gold or red potatoes, peeled and sliced ⅛-inch thick

1 cup fresh shelled peas (1 pound in the pod)

1½ teaspoons fine sea salt, divided

½ teaspoon freshly ground black pepper, divided

8 large eggs

¼ cup heavy cream

1½ teaspoons lemon zest, divided

1 tablespoon plus 1 teaspoon minced fresh chives, divided

1 tablespoon chopped fresh dill

3 ounces goat cheese

Flaky sea salt, such as Maldon, for finishing (optional)


1. With a rack in the middle position, heat the oven to 375°F.

2. In a large skillet over medium heat, heat the oil and garlic. When the garlic just begins to simmer, cook, stirring frequently, until golden and fragrant, about 1 minute. Add the potatoes, making sure to separate them as you stir, as they tend to stick together. Cook the potatoes, stirring occasionally, until they are tender and lightly browning in places, 8 to 10 minutes. (Reduce the heat if the potatoes brown too quickly or begin to burn on the edges before cooking through.)

3. Remove large pieces of the smashed garlic with a slotted spoon and stir in the peas. Evenly season the potatoes and peas with 1 teaspoon of salt and ¼ teaspoon of pepper and cook, stirring occasionally, until the peas are warmed through, about 1 minute. Using a slotted spoon, transfer the potato-pea mixture to a colander set over a large liquid measuring cup or bowl to further drain the oil. Reserve 2 tablespoons of the oil.

4. In a large bowl, whisk the eggs, cream, 1 teaspoon lemon zest, 1 tablespoon chives, the dill, the remaining ½ teaspoon of salt and the remaining ¼ teaspoon of pepper. Stir in the potatoes and peas until evenly combined.

5. In a medium cast iron skillet or oven-safe nonstick skillet over medium-low heat, heat the reserved oil. Brush the oil evenly over the bottom and lower sides of the skillet, being careful not to allow the hot oil to spill over the sides. Carefully pour the filling into the skillet and use tongs to evenly spread out the potatoes as needed. Cook, allowing the egg to set along the outer edges of the pan, 5 to 6 minutes. Crumble the goat cheese evenly over the top. Sprinkle the remaining ½ teaspoon of lemon zest over the goat cheese.

6. Transfer the dish to the oven and bake it until the center is just set, 15 to 18 minutes. Remove the skillet from the oven, being mindful of the hot handle. Cool the frittata to for about 5 minutes. Run a silicone spatula around the edges to loosen it from the sides of the pan. (If you don’t want to cut the frittata in the pan, run the spatula under it as well to gently lift and transfer it to a cutting board.)

4. Sprinkle the frittata with the remaining minced chives and flaky sea salt if desired. Cut it into wedges to serve as an entrée or small squares for an appetizer.

Nutrition Facts
  • 327 calories

  • 23g fat

  • 19g carbs

  • 11g protein

  • 2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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