Pumpkin and potato frittata in the air fryer: the main course of the season that’s quick and tasty, also good baked or in a pan. Today we’ll prepare together a quick autumn recipe, one of those easy and tempting pumpkin recipes that save your dinner with little effort, just like the potato recipes and the egg recipes can do: let’s make a pumpkin and potato frittata in the air fryer! Of course, if you don’t have an air fryer, you can always make a baked pumpkin and potato frittata or a pan-fried version like the classic Grandma’s frittata and the result will always be delicious. If you don’t know what to put on the table for dinner, follow me — let’s see how to make this pumpkin and potato frittata, and first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also see:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make the pumpkin and potato frittata
To prepare this pumpkin recipe I usually use butternut or delica pumpkin, which keep a meaty, substantial texture after cooking; alternatively use the chestnut variety.
- 3 cups pumpkin (delica)
- 4 cups potatoes
- 4 oz onion (about 1 small onion)
- to taste seasoning for roasting (with salt)
- to taste extra virgin olive oil
- 1/3 cup grated Parmesan cheese
- 2 1/2 tbsp breadcrumbs
- 4 eggs
Tools
- Air fryer
- Bowl
Preparation of the pumpkin and potato frittata
To make the pumpkin and potato frittata, rinse the pumpkin, peel it and cut it into small cubes.
Do the same with the potatoes and chop the onion.
Gather everything in the air fryer basket (without the rack), season with the roast seasoning or with salt, pepper and rosemary, drizzle with a good amount of oil, toss and cook for 20 minutes at 392°F, taking care from time to time to pull out the basket and shake the contents so as to mix everything without crushing it.
When cooked, transfer everything to a bowl.
Add the eggs, the grated cheese, a level tablespoon of breadcrumbs and mix.
Place a sheet of parchment paper in the air fryer basket (without the rack) and pour in the mixture. Cook at 338°F for 20-25 minutes or until, when pierced in the center, no raw egg comes out.
Remove and serve hot or at room temperature. This frittata is also very good after a few hours of resting, so it can be prepared in advance.
Storage, notes, variations and tips
Baking in a convection oven is more or less the same as cooking in an air fryer. For pan cooking, brown the onion in olive oil, add the pumpkin and potatoes together with the herbs, stir and cover with a lid. Cook over low heat, stirring occasionally, until everything is cooked. Transfer everything to a bowl, add the rest of the ingredients and then continue cooking in a pan over very low heat for 15-20 minutes or until, when pierced in the center, no raw egg comes out. Flip halfway through cooking.
Store leftover frittata in the refrigerator and consume within 24 hours.
From here, you can return to the HOME and discover new recipes!
If you want to stay updated on my recipes, follow me on:
