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Italian Potato Frittata Recipe

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4.2 from 15 reviews

  • Author: Eliza
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Italian Potato Frittata is a simple yet flavorful dish perfect for breakfast, brunch, or a light dinner. Made with tender boiled potatoes, fresh eggs, parsley, and optional Grana Padano or Parmesan cheese, this frittata is cooked gently on the stovetop to achieve a tender and golden finish. It’s an easy, comforting meal that highlights humble ingredients with classic Italian flair.

Ingredients

Vegetables

  • 500 g medium-large potatoes
  • handful of fresh parsley, finely chopped

Egg Mixture

  • 6 eggs
  • sea salt and freshly cracked black pepper (to taste)
  • 60 g Grana Padano or Parmesan cheese, grated (optional)

Cooking Fat

  • 3 tablespoon extra virgin olive oil

Instructions

  1. Prepare the Potatoes: Peel and chop the potatoes into 1-inch cubes to ensure even cooking and a tender texture inside the frittata.
  2. Boil the Potatoes: Place the potato cubes into a large pot of lightly salted boiling water and boil for about 5 minutes until they are just tender, then drain well to remove excess moisture.
  3. Mix the Egg Base: While the potatoes boil, whisk the eggs in a large bowl until well combined, then add the finely chopped parsley and season with salt and black pepper to taste.
  4. Combine Ingredients: Add the drained potatoes into the egg mixture bowl. If using, fold in the grated Grana Padano or Parmesan cheese, mixing lightly to maintain the texture of the potatoes.
  5. Heat the Pan: Warm a large non-stick skillet over medium-low heat and add the extra virgin olive oil, coating the surface evenly.
  6. Cook the Frittata First Side: Pour the frittata mixture into the pan, making sure the potatoes are evenly spread. Cover with a lid and cook for 5-10 minutes, occasionally shaking the pan gently to prevent sticking and encourage even cooking. The frittata is ready to flip when it easily releases from the pan bottom.
  7. Flip the Frittata: Use a plate of the same diameter as the skillet to carefully flip the frittata onto the other side, then slide it back into the pan.
  8. Cook the Other Side: Cook the flipped frittata uncovered for an additional 2-5 minutes until fully set and golden.
  9. Serve: Remove the frittata from the pan and gently slide it onto a serving plate. Serve warm or at room temperature.
  10. Storage: Store any leftovers in an airtight container and refrigerate for up to 2 days for best freshness.

Notes

  • Using medium-low heat is key to cooking the frittata gently without burning the bottom before the eggs are set.
  • If flipping the frittata feels challenging, try cooking it a bit longer covered on the first side for more firmness.
  • Grana Padano or Parmesan cheese adds a nutty flavor, but can be omitted for a simpler or dairy-free version.
  • Leftover frittata can be enjoyed cold or reheated gently on the stovetop or microwave.
  • Fresh parsley can be substituted with basil, chives, or other herbs according to preference.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipekind.com/italian-potato-frittata-recipe/