The eggless potato frittata is a simple and wholesome recipe, ideal for those following a vegan diet or anyone seeking a versatile and flavorful dish. Made with boiled and mashed potatoes, onions sautéed in a pan, and a pinch of chili, salt, and oil, this frittata is perfect as a light main, a side dish, or even served in pieces on crostini for a delightful appetizer.
It’s one of those homey dishes: my mother often made it, and each time it was appreciated for its simplicity and goodness. Easy to transport, it’s also great for a work lunch break or a picnic. A humble recipe rich in taste, winning everyone over at first bite.
Before moving on to the recipe, here are other versatile and tasty ideas:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 126.35 (Kcal)
- Carbohydrates 24.21 (g) of which sugars 2.09 (g)
- Proteins 2.84 (g)
- Fat 2.47 (g) of which saturated 0.38 (g)of which unsaturated 0.06 (g)
- Fibers 3.06 (g)
- Sodium 396.10 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.65 lbs potatoes
- 1 onion (medium/large)
- salt
- chili
- 1 drizzle extra virgin olive oil
Tools
- 1 Potato Masher
- 1 Pan
Preparation
First, wash the potatoes well and boil them. I prefer cooking them on the stovetop, letting them simmer until soft and easily pierced with a fork. Alternatively, you can boil them in the microwave if you’re short on time. Once ready, let them cool slightly, then peel and mash them with the potato masher into a large bowl.
When the potatoes are ready, we start with the sauté. Heat a drizzle of oil with chili in a pan and add the thinly sliced onion. Let it cook on low heat until soft and golden.
While the onion is sautéing, season the mashed potatoes with salt to taste. Once the onion is well golden, add the potatoes to the pan and slightly compact them with the back of a spoon. Cover with a lid and cook on medium heat for about 3 minutes, until a golden crust forms on the bottom. At this point, using the lid, gently flip the frittata and let it brown on the other side for a few minutes. Our eggless potato frittata is ready to be served.
NOTES
The eggless potato frittata is truly a little kitchen joker: simple, quick, and versatile. You can enjoy it warm right after making, or let it cool and take it with you for a delightful lunch break. It’s also perfect cut into cubes on crostini, ideal for appetizers or aperitifs with friends.
A small trick to make it even tastier is to play with spices: a bit of paprika or a drizzle of flavored oil can give it an extra edge.
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FAQ (Questions and Answers)
Can I make the eggless potato frittata in advance?
Yes! The potato frittata keeps well in the fridge for 1-2 days. You can enjoy it cold or lightly reheat it in a pan before serving. Perfect to bring to work or for a picnic.
Can I add other ingredients to the frittata?
Absolutely! You can enrich it with seasonal vegetables, aromatic herbs, or spices like paprika or turmeric. It remains vegan and versatile, ready to be served as a main, side, or appetizer.
