I know, if it’s not cooked in oil, it can’t be called a frittata, but I call it a frittata anyway, oven-baked potato frittata. A rich and tasty main course, easy to prepare. In fact, even when cut into small cubes, it becomes a special appetizer. If you love oven-baked frittatas, try the oven frittata with ricotta and zucchini! I enriched it with asiago cheese, but you can use any cheese you have in the fridge, the one that’s left over, the one you like the most.
Let’s get to work and prepare the oven-baked potato frittata together.
OTHER FRITTATA RECIPES
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of oven-baked potato frittata
- 6 eggs
- 14 oz potatoes
- 3.5 oz asiago cheese
- to taste salt
- 1 tbsp chives
- Half lemon zest (grated)
- 2 tsp vegetable oil (for the baking dish)
- 2 tbsp breadcrumbs
- 0.7 oz grated pecorino cheese
Tools
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- Steaming Basket
- Pressure Cooker
- Baking Dish
Steps
Peel and wash the potatoes. Steam them until they are soft.
In a bowl, break the eggs. Enrich them with salt, chopped chives, and work them quickly with a fork. Add the boiled potatoes, grated lemon zest, and mix. Finish with the cheese cut into cubes.
Brush the baking dish with oil. Sprinkle with breadcrumbs. Pour the egg and potato mixture. Grate the cheese on the surface and bake in a ventilated oven at 356°F for about 30 minutes.
Storage
You can store the frittata in the fridge for one day.
