Layered Potato Frittata (Whole 30 Friendly)

I love a frittata and I love potatoes. I had never made them together, however. But this was a really good combo and the whole family enjoyed it. I made this one dairy-free for Whole30, it was loaded with veggies, salsa, and more veggies. Simple to prepare, throw it in the oven, and we had a great dinner, served with thin cut trip-tip steaks rubbed in espresso. We had it for dinner, but we ate leftovers for breakfast the next day and in my opinion the leftovers tasted best. I am a huge fan of things sitting for a day and flavor emanating overnight for more explosive taste the next day. In the case of this frittata, it worked!

Layered Potato Frittata (Whole 30 Friendly)

Author: Kindra A. Pigott-Franzen,

Recipe type: Egg Recipe, Breakfast, Dinner Serves: 8


  • 5 small red potatoes, sliced thinly

  • ½ c chopped cilantro

  • ½ c salsa

  • 10 Burroughs Family Farms organic, pastured eggs

  • ½ c cashew milk

  • 1 tsp Flavor God Dynamite seasoning, or slightly less cayenne


  1. Layer potatoes in baking dish.

  2. In a medium bowl, whisk eggs, add in remaining ingredients and mix together.

  3. Pour over layered potatoes.

  4. Bake on 375F for 45 minutes for perfectly cooked potatoes with done eggs.