Skillet potato frittata: a classic dinner-saver that wins everyone over!
The skillet potato frittata was one of those dishes I kept putting off, even though I adore potatoes in every way!
Then one evening I finally decided to make it and, even if it was my first time, the result was surprising: it turned out delicious and I was officially promoted with top marks by my family.
We often look for complicated recipes when happiness at the table can be found in a simple dish, prepared with love and the right care.
This version immediately became one of my go-to recipes because it solves dinner with a few ingredients we always have in the pantry, guaranteeing incredible success with both adults and kids.
The secret to a perfect result is cutting the potatoes all to the same thickness and respecting the cooking time during boiling.
It is essential that they remain firm: if they overcook, they risk falling apart when drained and, even if they would stay very soft and tasty, they would break in the frittata and ruin the appearance of the dish.
Once in the pan, you just need a bit of patience to get that golden, crispy crust that makes it irresistible. It is that contrast between the soft potato center and the well-browned exterior that makes every bite unique and super appetizing.
So, did I make you want to prepare this delight for dinner?
I’m sure I did!
If you’re looking for an original and tasty idea to accompany this dish or for an appetizer that will amaze everyone, I absolutely recommend trying my Beetroot Focaccia, with its incredible natural fuchsia color!
As always, I’m waiting for your emails to know how it turned out, if you added any special ingredient, or just to chat and swap tips about my recipes.
Let’s make it together and let me know if your loved ones promoted you in the kitchen too!
Calories 242 approx per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 5 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Skillet Potato Frittata
- 7 Large eggs
- 14 oz Potatoes (peeled weight (about 0.88 lb))
- to taste Parsley
- to taste Salt
- to taste Black pepper
- 3 tbsp Milk
- 3 tbsp Extra virgin olive oil for cooking
Preparation of the Skillet Potato Frittata
First, peel the potatoes, wash them and slice them to a thickness of about 1/16–1/8 inch and place them in a pot with cold water. Bring to a boil and, from the moment the water starts boiling, count 3 minutes and then drain them.
Sprinkle the potatoes with a little salt and leave them like this until ready to use.
Prepare a mixture by beating the eggs well, then add salt, pepper, parsley, milk and mix well.
For cooking use two pans or a double-sided pan that closes onto itself, as I did.
Put the oil in the pan and heat it, then pour in half of the egg mixture over low heat, arrange the sliced potatoes covering the entire surface and then pour the remaining egg mixture on top.
Close the pan and cook over medium heat for at least 10–12 minutes, then flip the frittata onto the other pan while keeping it closed and continue cooking.
The frittata will be ready in about half an hour.Follow me on Facebook Pinterest Twitter Instagram YouTubeTelegram
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