Grandma’s Potato Frittata.
Simple, hearty, flavorful.
Grandma’s Potato Frittata is a main or single dish very simple to prepare, economical but with very little always brings joy to both adults and kids, in fact even though it is a ‘poor’ dish it is uniquely delicious 🙂
This is the recipe for Neapolitan potato frittata and more precisely my grandma’s version, which unlike many does not fry the potatoes, but stews them on low heat in a pan to then brown them, this does not reduce flavor but adds lightness, plus she adds onion which gives it even more flavor, now you just have to try it and see how delicious it is 🙂
If you like frittatas, try also:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs potatoes
- 8 eggs
- 1 onion
- 1 cup grated Parmesan cheese
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste parsley
Tools
- 1 Pan
- 1 Bowl
- 1 Peeler
- 1 Knife
- 1 Hand Whisk
Steps
Thoroughly rinse the potatoes under running water, peel them and dice them, rinse again and drain.
In a 10-inch non-stick pan (be sure it is not a pan that usually causes food to stick), add a drizzle of oil, add the potatoes, salt, cover with a lid, and start cooking on low heat, shaking the pan occasionally.
While the potatoes start to cook, peel and chop the onion.
After the potatoes have cooked for 10 minutes, add the onion, mix, always cover with the lid, and continue cooking, shaking the pan occasionally (do not stir much with a spatula to avoid crumbling the potatoes).
While the potatoes continue cooking, break the eggs into a bowl and beat them with a fork or hand whisk.
Once well beaten, add finely chopped parsley (you can also omit it), a dash of pepper, and the grated cheese.
Mix again.
Check the potatoes; they should be almost cooked, so remove the lid, increase the heat and let them brown, check the salt, and add a dash of pepper.
Once the potatoes are browned, place them briefly in a bowl, grease the pan with a tiny bit of oil, heat it for a moment, and put the potatoes back in, distribute the beaten eggs over the potatoes evenly, cover with a lid and cook on low heat.
Once the frittata is nicely browned (check by lifting a corner with a spatula), flip it to the other side by turning it into a pan of the same size, slightly oiled and continue to cook it in this one; Or let it slide onto a large serving plate then flip it back into the pan; You can do the same with the help of a flat lid.
Cook and brown the frittata on this other side as well.
Grandma’s potato frittata is ready to be enjoyed, it is excellent, both hot and warm, but also cold.
Enjoy your meal!
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