The Calabrian potato frittata without eggs is a tasty side dish, easy to make and very appetizing.
A rich dish perfect for adults, but also for children (omitting the chili pepper, which is optional in the recipe), crispy and very flavorful. Perfect to accompany any type of main dish, of meat, fish, or vegetables, it is cooked in a pan.
Read how to make the Calabrian potato frittata with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 28 oz potatoes
- 1/2 cup flour
- oregano
- chili pepper flakes (optional)
- extra virgin olive oil
- salt
Preparation of the Calabrian Potato Frittata
Peel the potatoes and cut them into slices about a quarter inch thick.
Gather them in a bowl and season with oil, salt, chili pepper flakes (if using), and oregano, mixing thoroughly.
Then add the flour and mix again.Heat a generous amount of extra virgin olive oil in a non-stick pan.
Pour in the potato mixture, leveling it.
Cover the pan with a lid, lower the heat, and let it cook for about twenty minutes.Cover the pan with a lid, lower the heat, and let it cook for about twenty minutes.
After this time, with the help of the lid and trying to recover the cooking oil (if you place a small bowl on the surface and slightly tilt the pan before flipping the frittata, it will be easier), flip the preparation.
Add the recovered oil and return the pan to the heat, without covering it.Let it cook for another ten minutes.
Turn off the heat and transfer your Calabrian potato frittata to a plate.
Serve it immediately, piping hot, cut into slices.
Notes
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