My cookbook is here! 
by Stella Drivas — December 24, 2025 
This Home Fries and Feta Frittata is like a classic french fry omelet, but easy to make at home!
If you’ve been to a Greek diner, you’ve probably seen a french fry omelet on the menu, made using leftover french fries. This diner-style home fries fritatta is inspired by that, but easier to make at home and feeds more people!
If you have leftover french fries, roasted potatoes, or air-fried potatoes, you can certainly use those. But if not, for this recipe you’ll make your own home fries by frying potato cubes in olive oil until golden brown and tender all over. It smells heavenly!
Then you’ll just pour beaten eggs over them, scatter feta on top, and move it to the oven to finish cooking. Topped with creamy, Greek feta, it’s a perfect breakfast, lunch, or vegetarian dinner. Just add a leafy green salad on the side, such as my Yiayia’s Maroulosalata.
If you like this Home Fries + Feta Frittata, you’ll love my Low Carb Spinach + Feta Egg Biscuits and my 4-Ingredient Spinach and Feta Egg Cups!
Thank you for swinging by HungryHappens! If you create this recipe or any other from our site, we would really appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!
Home Fries + Feta Frittata
Equipment
Ingredients
- ⅓ cup (80 ml) olive oil
- 1½ lbs (0.68 kg) gold potatoes, peeled and cubed, (2 medium-large)
- 8 eggs
- ¼ cup (60 ml) heavy cream or whole milk, (optional)
- ¼ cup (10 g) minced chives, plus more for garnish
- ½ tsp salt
- ¼ tsp chili pepper flakes, plus more for garnish
- 4 oz (115 g) feta, crumbled, (about 1 cup)
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in a wide, oven-safe skillet on medium high. Once hot, add the potatoes. Cook, turning them periodically, until golden brown all over and fork tender, which will take 20 to 30 minutes. Adjust the heat to medium or medium-low, as needed, so that the oil is gently sizzling and the potatoes turn golden brown without burning.
- While the potatoes cook, beat together the eggs, cream, chives, salt, and chili flakes.
- Once the potatoes are tender, pour the eggs over them. Gently nudge the potatoes so that they’re in an even layer. Crumble the feta cheese over the top.
- Transfer the pan to the oven and bake until the frittata is just set in the center, 15 to 20 minutes. Cool for about 10 minutes in the pan, then slide onto a cutting board, cut into wedges, and serve, garnished with additional chives and chili flakes.
Notes
- Substitute about 3 cups roasted or air-fried potatoes for the home fries, if you wish.
- If using leftover potatoes, an oven-safe nonstick pan works great. Otherwise, a heavy skillet, such as a cast-iron or stainless steel one works best for frying the potatoes.
- Leftover wedges of frittata will keep for up to 3 days in an airtight container in the refrigerator.