Potato Frittata - Classic Italian Recipe!
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!
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
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In a nonstick pan, heat the olive oil over medium heat.
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Add the potatoes, season with salt and pepper, and let them cook until soft and slightly browned/caramelized, about 8-10 minutes.
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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.
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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.
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Once the bottom of the frittata is browned (about 10 minutes), loosen the frittata from the pan with a spatula.
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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.
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Place the pan back on to the heat, and slide the frittata back into the pan so the uncooked side can finish cooking.
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Continue cooking the frittata for about 5 minutes.
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Slide the frittata on to a plate. Let cool slightly, slice and enjoy!
Recipe Notes
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- Ensure to get the potatoes slightly browned/caramelized. This will add tons of flavor to the dish!
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- 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)