Skillet potato frittata cooked with eggs, cheese, and raw grated potatoes. The recipe for a quick and easy potato main course. Few ingredients, short cooking time, and you can also add this frittata alongside the potato carbonara to your emergency recipes.
The dish my husband adores, for its simplicity, taste, and because we are not always in the mood for grand meals. Often, when I’m out of ideas and the fridge is almost empty, the simple egg and potato frittata recipe always saves me and pleases everyone.
Why is it that the less elaborate dishes are the ones the whole family loves, both young and old? I prepare this recipe by slicing the potatoes into thin slices, browning them in a skillet, and then adding beaten eggs with a bit of cheese. Once cooked, you can serve it right away.
Simple, quick, and delicious, let’s see how to prepare my potato frittata!
TRY ALSO:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 325.81 (Kcal)
- Carbohydrates 26.71 (g) of which sugars 1.23 (g)
- Proteins 14.02 (g)
- Fat 18.66 (g) of which saturated 6.06 (g)of which unsaturated 12.34 (g)
- Fibers 3.34 (g)
- Sodium 837.97 (mg)
Indicative values for a portion of 215 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
- 1.3 lbs potatoes
- 4 eggs
- 1/3 cup grated Parmesan cheese
- 4 tbsps olive oil
- to taste salt
- to taste pepper
Tools
- Skillet
- Grater vegetable slicer
- Peeler
Recipe
Frittata, simple, quick, a lifesaver!
Using a peeler, remove the skin from the potatoes, then slice them thinly using the 4-sided grater on the appropriate side.
In a plate, beat the eggs well and add the cheese.
Add salt and pepper, and mix again vigorously.
Put some olive oil in a skillet, add the freshly sliced potatoes, and brown them on all sides for about 10 minutes.
Pour the beaten egg mixture over the potatoes and rotate the skillet to distribute the sauce evenly over the entire surface. Adjust the salt and continue cooking over low heat for another 10 minutes or until the frittata begins to brown. There’s no need to flip it.
Now your skillet potato frittata is really ready, serve it hot and enjoy its flavor, despite the simplicity of the recipe. Bon appétit!
Storage and Tips
Storage: The frittata can be stored in the fridge for 1 day in an airtight container.
Tips: You can flavor the frittata by adding a finely chopped bunch of parsley to the beaten eggs. You can adjust the amount of potatoes and eggs to your taste. If you prefer, you can replace the oil with butter.
