Potato frittata (frittata di patate) is a classic Italian recipe that home cooks turn to time and time again. Perfect for lunch or dinner, with only four ingredients, and it takes only 20 minutes to make!
This is the authentic way to make an Italian frittata - it does not go in the oven believe it or not! It cooks completely on the stove, and needs to be flipped so that both sides cook evenly.
By the way, if you're looking for more easy Italian recipes using eggs, definitely try this eggs in purgatory, and this authentic carbonara recipe.
Ingredients
Russet Potatoes - one of the main ingredients in the frittata. They get a little caramelized when cooking, adding beautiful flavor to the dish
Eggs - it wouldn't be a frittata without eggs! They become golden when cooked and mix in nicely with the potatoes
Parmigiano reggiano - Adds a punch of flavor to the eggs
Olive oil - The potatoes get cooked in the olive oil
Salt and pepper
How to make it - step by step
Cook the potatoes in a pan.
Add the egg mixture
Cook the bottom portion of the frittata, and then flip it so the other side can cook.
Place on a plate and enjoy!
Recipe Tips
- Ensure to get the potatoes slightly browned/caramelized. This will add tons of flavor to the dish!
- Try to flip the frittata in one swift motion - this will help to avoid any spills!
- You can also add chopped parsley to this dish
- This recipe uses a 10 inch skillet
- If you'd like the frittata slightly thicker, you can add an additional egg to the recipe (6 eggs total)
Variations
Frittata variations are endless! The beauty is that you can put pretty much any ingredient to them, depending what you have on hand and what you need to use up.
Here are a few ideas/combinations:
- Asparagus and peas
- Peppers and mushrooms
- Sausage and potatoes
- Ham and cheese
Storing, Freezing and Reheating
This frittata with potatoes will keep well in an airtight container in the fridge for up to 3 days. You can eat it cold, heat it up in the microwave or in a pan on the stove with a bit of olive oil.
You can freeze frittata in a ziploc bag or an airtight container for up to 3 months. Defrost by placing in the fridge, and warming up as stated above.
More easy Italian recipes
- Eggs in Purgatory - Easy 20 Minute Recipe!
- 5-Ingredient Italian Pesto Chicken - Easy and Delicious!
- Penne Pomodoro - Italian Tomato Pasta
If you’ve tried making this Potato Frittata, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, PINTEREST, and TIKTOK to see more delicious food and what I’ve been up to.
Recipe
Potato Frittata - Classic Italian Recipe!
Ingredients
- 1.5 tablespoon olive oil extra virgin
- 1 cup russet potatoes peeled, small dice
- 5 eggs large
- 2 tablespoon parmigiano reggiano grated
- salt and pepper to taste
Instructions
- In a nonstick pan, heat the olive oil over medium heat.
- Add the potatoes, season with salt and pepper, and let them cook until soft and slightly browned/caramelized, about 8-10 minutes.
- While potatoes are cooking, prepare egg mixture - add the eggs to a bowl, along with the parmigiano, salt and pepper. Whisk with a fork until ingredients are combined. Set aside.
- Add the eggs to the pan with the potatoes. Let the eggs cook, and swirl them around to the edge of the pan once in awhile - this will help to distribute the eggs evenly.
- Once the bottom of the frittata is browned (about 10 minutes), loosen the frittata from the pan with a spatula.
- Flip the frittata on to a plate by removing the pan from the heat, placing the plate on top of the pan, and flipping the frittata on to the plate so that the browned portion of the frittata is facing up on the plate.
- Place the pan back on to the heat, and slide the frittata back into the pan so the uncooked side can finish cooking.
- Continue cooking the frittata for about 5 minutes.
- Slide the frittata on to a plate. Let cool slightly, slice and enjoy!
Recipe Video
Recipe Notes
-
- Ensure to get the potatoes slightly browned/caramelized. This will add tons of flavor to the dish!
-
- Try to flip the frittata in one swift motion - this will help to avoid any spills!
- You can also add chopped parsley to this dish
- This recipe uses a 10 inch skillet
- If you'd like the frittata slightly thicker, you can add an additional egg to the recipe (6 eggs total)
Jock says
Hmmm! This bears a striking resemblance to a Spanish tortilla (Tortilla de Patatas). What would you serve this with?
Pina says
Hi Jock! I would serve it with a side dish of vegetables, like broccoli rabe or salad, as well as bread. Hope that helps!
-Pina