The baked potato frittellona is an easy, quick and delicious recipe — somewhere between a giant crepe and a soft potato frittata, baked in the oven. I’ve made several frittellone, both sweet and savory; today I prepared a vegetarian version with potatoes that everyone loves. Soft, flavorful, very quick to make and with a crispy crust, this potato frittellona will win over both young and old. It’s perfect as an appetizer or main course, great on its own and ideal to accompany with cheese, other vegetables, cold cuts, salads or dips. Make the batter in 2 minutes and you won’t even have to pre-cook the potatoes!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 25 Minutes
- Portions: pan 13 3/4 x 13 3/4 in
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups milk
- 1 1/4 cups all-purpose flour (type 00)
- 3.5 oz scamorza cheese (grated)
- 1 2/3 tbsp extra virgin olive oil
- 2 potatoes
- 2 eggs
- to taste salt
- to taste black pepper
- to taste spices
Steps
The baked potato frittellona is very simple and extremely quick to prepare. First, place the milk, eggs, extra virgin olive oil, flour, salt, black pepper and any spices you like (I used parsley, garlic powder and rosemary) in a bowl and mix with a fork until you obtain a smooth, lump-free batter.
Transfer the mixture to a nonstick baking pan lightly oiled. Add the scamorza grated with a coarse grater (the one you use for large cheese flakes) and the potatoes sliced very thinly (about 1/16 in / 2 mm — if you have a mandoline, feel free to use it), lightly salted.
Bake the potato frittellona in a preheated oven at 392°F for 25–30 minutes until golden. When cooked, cut into slices and enjoy.
Tips:
The potato frittellona can be kept at room temperature for a few hours or refrigerated for a couple of days. To make it even more indulgent you can add speck, cooked ham or other cold cuts as desired. Use the spices you prefer. If you don’t want to use scamorza you can omit it or replace it with a little grated Parmesan.
Other frittellona recipes HERE
