The pan-fried potato frittata with tomato is a simple and tasty recipe, just like those from the past.
A dish that never misses at my home and that we call the “grandma’s frittata,” because it encloses all the flavor of homemade cooking made with few ingredients and much love.
The soft potatoes join a rich sauce of onion and tomato, with a spicy note that makes this pan-fried potato frittata even more flavorful and irresistible.
The preparation is easy and quick: while the potatoes boil, prepare the sauce, then combine everything and cook in a pan until you get a delicious crust on the surface.
Perfect as a vegetarian main course, but also cut into squares for a tasty appetizer or a homemade aperitif, this tomato potato frittata is delicious both hot and at room temperature.
Also ideal to take with you for a lunch break or a day trip.
A rustic, versatile and always welcomed recipe, just like this pan-fried potato frittata passed down in the family.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
🧾 INGREDIENTS
To prepare the pan-fried potato frittata with tomato you need a few simple ingredients, the ones we often already have at home, for a tasty and flavorful result.
- 1 lb 5 oz lb/oz potatoes (boiled)
- extra virgin olive oil
- 1 onion
- chili pepper
- 1 1/2 cups crushed tomatoes
- salt
- 4 tbsp grated Parmesan cheese
🍳 TOOLS
To make this pan-fried potato frittata you only need a few kitchen utensils, ideal for an easy and quick preparation.
- 1 Potato masher
- 1 Pan
- 1 Lid
👩🍳 METHOD
Preparing the pan-fried potato frittata with tomato is simple and quick: just follow a few steps to get a rustic, tasty dish perfect for any occasion.
Let’s make the sauce
In a pan, sauté plenty of sliced onion with olive oil and chili pepper. When the onion is nicely golden, add the crushed tomatoes, season with salt and let cook for about 15-20 minutes until the sauce thickens.
Boil and mash the potatoes
Meanwhile, boil the potatoes, drain them and mash them while still hot with a fork or a potato masher.
Combine everything
Pour the sauce into the mashed potatoes and mix well until you obtain a homogeneous and well-seasoned mixture. Adjust salt if necessary.
Cook in the pan
Transfer the mixture into a well-oiled pan, level the surface and cook over medium-high heat until a crust forms on the bottom.
Flip the frittata
Using a lid or a plate, flip the frittata and put it back in the pan.
Add the Parmesan
Sprinkle a generous amount of grated Parmesan over the surface and continue cooking until it slightly melts.
Finish cooking
Let the other side cook as well until you get a golden crust. The frittata is ready!
🍽️ Final notes
The pan-fried potato frittata with tomato is one of those simple recipes that always manage to win everyone over. Rustic, tasty and versatile, it is perfect for any occasion: as a main course, for a tasty starter or cut into squares for a homemade aperitif.
You can enjoy it just made, when it’s still hot and fragrant, but it is also great at room temperature — its flavor even becomes more pronounced. For this reason it is also ideal to prepare in advance and take with you for an outdoor lunch or a trip.
A genuine, economical and easy-to-make recipe, just like grandma’s, that never goes out of style and is always worth making again and again.
Frequently Asked Questions about the pan-fried potato frittata
Can I prepare the pan-fried potato frittata in advance?
Yes, the pan-fried potato frittata with tomato is perfect also if prepared in advance. You can store it in the refrigerator and serve it at room temperature: it will be even more flavorful.
How can I avoid the frittata breaking when I flip it?
To easily flip the frittata, use a lid or a flat plate slightly larger than the pan. Place it on top, flip decisively and then slide the frittata back into the pan.
Can the frittata be frozen?
Yes, you can freeze it already cooked and cut into portions. When ready to eat, let it thaw in the refrigerator and reheat it in a pan or oven to bring the surface back to a slight golden crisp.
