Name: Make-Ahead Frittata
Cook time: 15 minutes
Total time: 1 hour 15 minutes
Yield: 6–8 servings
Ingredients: 2 lb. Yukon Gold potatoes, unpeeled, cut into 1/2" pieces; 4 shallots, thinly sliced crosswise; 1/2 tsp. smoked Spanish paprika; 1/4 cup extra-virgin olive oil, plus more for pan; 2 3/4 tsp. kosher salt, divided; 12 large eggs; 1 cup sour cream; 2 tsp. Dijon mustard

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Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.

Recipe notes

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