The POTATO FRITTATA is an economical yet very hearty second course. It has a delicious flavor and is perfect as a main dish.
The potatoes, with their soft texture and slightly sweet taste, blend perfectly with the eggs, creating a delightful harmony of flavors and a creamy texture.
Making a potato frittata is a great solution for using leftover boiled or roasted potatoes, making the dish even more practical and sustainable.
Its versatility and simplicity make this dish an ideal solution for any occasion.
If you enjoyed this recipe and are a fan of frittatas, don’t miss the following links:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs
- 3.5 oz grated Parmesan cheese
- 3 potatoes
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
Tools
- Pan
- Lid
- Peeler
- Knife
- Cutting board
- Bowl
- Fork
Steps
Peel the potatoes, wash them, and cut them into cubes.
In a non-stick pan, heat a little extra virgin olive oil.
Add the potatoes and cook until they are golden and tender.
Meanwhile, in a bowl, beat the eggs with the grated cheese.
Add salt, parsley to taste, and mix well.
Once the potatoes are cooked, distribute them evenly in the pan and pour the beaten eggs over them.
Slightly lower the heat and cover the pan with a lid.
Let the frittata cook over medium-low heat for about 8/10 minutes or until the bottom is golden brown and the eggs have set.
At this point, flip the frittata with the help of a plate or using a “frittata flipper”
Continue cooking for 4/5 minutes then transfer it to a serving plate.
Serve it sliced into wedges as a main dish or accompanied by a fresh green salad.
Storage and Tips …
Store in the fridge covered with aluminum foil.
Consume within 2 days.
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