sauerkraut frittata in a cast iron pan
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5 from 1 vote

Sauerkraut Fritatta

Tangy, crunchy sauerkraut cuts the richness of eggs and potato in this simple brunch favorite.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast, brunch
Keyword: baked potato soup, eggs, fritatta, sauerkraut
Servings: 4
Author: Marisa McClellan


  • 2 tablespoons extra-virgin olive oil
  • ½ yellow onion finely diced
  • 1 cup diced white potato
  • 1 cup water plus more as needed
  • 1 cup drained sauerkraut
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 6 large eggs beaten


  • Preheat the oven to 375°F
  • Heat the olive oil in a 10-inch nonstick, oven-safe skillet over medium-high heat until it begins to shimmer. Add the onion and cook, stirring, for 3 to 4 minutes, or until they begin to brown. Add the potato and water. Lower the heat to medium, cover the pan, and let the potato cook for 8 to 10 minutes, checking occasionally, until the potato is tender and the water has evaporated. If there’s some residual water, uncover the pan and let it boil off. If the water boils off before the potato is tender, add a splash more.
  • Once the potato is soft, add the sauerkraut, salt, and pepper and stir to combine. Evenly spread out the ingredients in the pan and add the eggs. Using a silicone spatula, work the beaten eggs into the vegetable mixture and give the pan a gentle wiggle to help it settle.
  • Transfer the pan to the oven and bake for 8 to 10 minutes, or until the top puffs and turns light brown. Switch your oven to the BROIL setting and broil for 1 to 2 minutes, to brown the top of the frittata.
  • Remove the pan from the oven and let the frittata cool for a minute or two. Slide a silicone spatula around the edges of the pan to loosen the eggs. Transfer the frittata onto a large cutting board and slice into wedges.


Reprinted with permission from THE FOOD IN JARS KITCHEN © 2019 by Marisa McClellan, Running Press. Photography by Steve Lagto.