Potato Frittata Recipe
Category: Main Dishes | Servings: 6
This classic Italian Potato Frittata is a comforting and versatile dish that can be enjoyed hot or cold. Whether for brunch, a light dinner, or a picnic, its combination of tender potatoes, creamy eggs, and aromatic parsley creates a deliciously satisfying meal. The perfect balance of flavors and textures will have everyone asking for seconds!
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 6 |
| Potatoes | 500g |
| Parmigiano Reggiano DOP | 100g |
| Fresh Parsley | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Vegetable Oil (for frying) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | 12g |
| Carbohydrates | 30g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | ~250 mg |
Instructions
-
Prepare the Ingredients:
Start by finely chopping the fresh parsley with a sharp knife. Peel the potatoes and slice them into 1 cm thick rounds. This will ensure they cook evenly and provide a hearty texture to the frittata. -
Blanch the Potatoes:
Bring a pot of water to a boil, then add the potato slices. Blanch the potatoes for 4 to 5 minutes, just enough to soften them slightly but not fully cook. Once done, drain the potatoes and set them aside to cool for a few minutes. -
Prepare the Egg Mixture:
In a large mixing bowl, crack the 6 eggs and beat them gently with a fork or whisk. Grate the Parmigiano Reggiano DOP and add it to the eggs. Stir in the freshly chopped parsley and season with salt and black pepper to taste. Mix everything thoroughly until all the ingredients are well incorporated. -
Combine Potatoes and Egg Mixture:
Once the potatoes have cooled slightly, add them to the egg mixture. Gently fold the potatoes into the eggs, making sure the potatoes are evenly coated with the egg and cheese mixture. This will create the perfect texture once cooked. -
Cooking the Frittata:
Heat a drizzle of vegetable oil in a large, non-stick skillet over medium heat. Once the oil is hot, pour the egg and potato mixture into the pan. Spread it out evenly with a spatula. Cover the pan with a lid and cook for about 15 minutes, turning the pan occasionally to ensure even cooking. The frittata should be mostly set, with just the surface still slightly moist. -
Flip the Frittata:
When the frittata is nearly cooked through, it’s time to flip it. Place a large plate or the lid of the pan over the frittata, and with a swift motion, invert the pan so the frittata lands on the plate. Carefully slide the frittata back into the pan, uncooked side down, to finish cooking for another 5 minutes or so. Cover the pan again and cook until the frittata is golden and firm. -
Serving:
Once both sides are beautifully browned, your frittata is ready to serve. You can either serve it immediately while it’s still warm, or let it cool to room temperature for a more relaxed, cold version. It’s equally delicious either way!
Enjoy this delectable frittata as a main dish, a side, or even as a cold picnic snack. You can customize the recipe by adding sautéed onions, bell peppers, or your favorite herbs and spices. The simplicity and heartiness of this dish make it a timeless favorite.
This potato frittata can be prepared in advance and stored in the refrigerator for up to 3 days, making it an excellent make-ahead meal. Enjoy your culinary creation from “Love With Recipes!”
