Baked Frittata with Potatoes and Onions: a rich, carefree recipe
There are dishes that are a true comfort in the kitchen, and the frittata is one of them.
Simple, versatile and incredibly satisfying, it’s the perfect solution for an impromptu dinner or a quick lunch, turning a few ingredients into a true delight.
But why fry it when you can bake it in the oven and make it even lighter and healthier? The Baked Frittata with Potatoes and Onions proves that tradition can be revisited with equally delicious results.
This recipe will win you over for its practicality. While the frittata bakes by itself, browning perfectly and puffing up irresistibly, you can attend to other things.
The result is a rich, flavorful main dish: the interior stays soft and moist thanks to the boiled potatoes and melting provola, while the exterior develops an inviting golden crust.
The scent of rosemary and the sweet taste of the onion combine for a perfect match that you will fall in love with.
It’s true comfort food, perfect served hot straight from the oven or cold for a picnic or packed lunch.
- Difficulty: Very easy
- Cost: Very inexpensive
- Cooking methods: Oven
- Cuisine: Italian
- Energy 302.08 (Kcal)
- Carbohydrates 36.23 (g) of which sugars 1.76 (g)
- Proteins 15.48 (g)
- Fat 11.01 (g) of which saturated 6.47 (g)of which unsaturated 3.91 (g)
- Fibers 2.96 (g)
- Sodium 376.28 (mg)
Indicative values for a portion of 200 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 — POTATO FRITTATA
- 1 lb 12 oz potatoes, peeled, cooked (boiled)
- 6 eggs
- 1 onion
- 1/2 cup grated Parmesan cheese
- 2.5 oz provola cheese, diced
- 1 drizzle extra virgin olive oil
- to taste salt
- rosemary (OPTIONAL)
- breadcrumbs (to line the baking dish)
Tools
- Kitchen scale
- Frying pan
- Bowl
- Casserole / Dutch oven
Preparation — POTATO FRITTATA
First, preheat the oven: 180 °C (356 °F) for a conventional oven or 170 °C (338 °F) for a fan-assisted oven. Peel the onion and chop it into small pieces. Have your boiled potatoes ready and cut them into cubes.
Heat a drizzle of olive oil in a pan and add the rosemary and onion. Sauté for about 10 minutes, stirring often. Add the boiled potato cubes and brown for another ten minutes, taking care not to break them too much so they absorb the flavors and gain color.
Meanwhile, in a large bowl, beat the eggs with a fork. Add salt and the grated cheese and mix to combine everything.
Add the sautéed potatoes and onions and the diced provola to the egg mixture. Mix gently. Take a 20 cm (about 8 in) diameter baking dish, brush it with oil and sprinkle with breadcrumbs. Pour the mixture into the dish and bake in a conventional oven at 180 °C (356 °F) for 25 minutes (or in a fan-assisted oven at 170 °C / 338 °F for the same time).
Notes on ingredients and possible substitutions
POTATOES For the potatoes, starchy varieties like Russet are ideal as they absorb flavors well.
BREADCRUMBS Using breadcrumbs on the bottom of the dish is essential to prevent the frittata from sticking and to create a delightful crust.
PROVOLA If you don’t have provola, you can use scamorza or well-drained mozzarella.
Storage
The frittata keeps perfectly in the refrigerator, in an airtight container, for 2–3 days. It’s a great option for the next day’s lunch or for a packed meal. It’s also delicious when eaten cold.
Alternatives and variations
1) With vegetables: add other ingredients such as grated zucchini, diced bell peppers or peas.
2) With cured meats: for a stronger flavor, add about 50 g (≈2 oz) of diced pancetta or cooked ham strips.
3) With different cheese: you can use smoked provola for an extra note or Pecorino Romano instead of Parmesan.
Serving suggestions and pairings
This frittata is a true all-in-one dish. Serve it as a main course accompanied by a fresh green salad dressed with oil and vinegar, or cut into cubes as finger food for an appetizer. It pairs perfectly with a slice of rustic bread.
Origins and history of the recipe
The frittata is a humble dish from Italian tradition, born to reuse leftovers and simple ingredients and turn them into a complete meal. It was often prepared with seasonal vegetables, cheeses and a touch of creativity. The baked version, in particular, is a more modern and healthier take compared to the classic pan-fried version.
The secret to softness: the importance of provola
Provola, cut into cubes and added to the mixture, not only adds flavor but makes the frittata incredibly soft and stringy. As it melts during cooking, it creates little pockets of creaminess that contrast with the texture of the potatoes.
FAQ (Questions & Answers)
1. Can I use raw potatoes instead of boiled ones?
No, for this recipe it is essential to use already-boiled potatoes, because baking alone would not be enough to cook them through.
Can I prepare the ingredients in advance?
Yes, you can cook the potatoes and the onion the day before and store them in the refrigerator. This will make preparing the frittata even faster.
3. Does the baking dish have to be round?
No, you can use a rectangular or square dish. The result will be a little lower, but the taste will remain the same.
