This delicious Potato Frittata has sharp cheddar cheese, thinly sliced potato, and scallions for a flavorful savory breakfast dish. It can feed a crowd, and leftovers keep beautifully. Make this easy recipe in less than 30 minutes!
Once you know how to make a frittata, you can make a thousand different frittatas, and its versatility is only one of its many merits.
A frittata is an egg-based blank canvas for so many different flavor combinations, either ones you want to dream up and try, or frittatas that use up leftover ingredients you have in the fridge. Sometimes using up what you’ve got in the fridge is the best way to find new favorite renditions!
Just like how eggs and Hash Browns go together, the potato here is hearty and delicious in this setting.
Often times I’ll take little bits of leftovers, like grilled peppers from dinner or a half-used package of goat cheese, and throw them together into this dish. You can use the ratios in this recipe to make other kinds of frittatas, and I do that all the time with different vegetables and ingredients.
For a classic Spanish-style frittata (sometimes called a Spanish Tortilla), omit all ingredients other than the eggs, potatoes, and spices. Sauté 1 diced, yellow onion first, then brown the potatoes. Whisk the eggs and spices together. Pour the eggs into the skillet with the veggies, and bake as directed.
Tips for Best Results
Use a cast-iron pan if possible – While any oven-safe nonstick skillet will do, what I like about cast-iron is how well it retains heat. Because this starts on the stove, when you transfer the potato frittata to the oven to finish cooking, the pan will already be hot, and cooking will be more even. Make sure the pan is well-seasoned.
Give the potatoes a head start on cooking – You will want to cook the potatoes before you add the frittata filling, so that they are tender by the time everything’s finished in the oven.
Keep your eye on the frittata while it’s in the oven – Even though I’ve determined a consistent bake time from my recipe testing process, it’s important to check on the frittata toward the end of cooking. Sometimes ovens heat differently and temperatures can fluctuate. You don’t want to overcook this.
Step by Step Guide:
Heat a large oven-proof non-stick pan over medium heat with some olive oil, then layer thinly sliced potatoes in the pan, and sprinkle with salt:
Italian Frittata With Potatoes | Simple Egg Recipe (3 Ingredients only)
FAQ
What does frittata contain?
What is the difference between a frittata and a quiche?
What is the difference between an omelet and a frittata?
What makes a frittata rise?
How do you make a potato frittata?
Start by peeling and cube all the potatoes, boil them up for 5 minutes, or until just tender. In the meantime, whisk the eggs with parsley and cheese (if using) until well combined. Whisk generously, because this will give your frittata a nice fluffy texture. Add in the potatoes and season the whole mixture generously with salt and pepper.
What is a potato frittata?
Log in here. Potato frittata is simple comfort food at its finest: lightly crispy sautéed potatoes, your protein of choice, and gooey cheese, baked together in a tender egg dish. A frittata is like a thick, unfolded omelet.
What makes a good potato frittata?
Whether it’s a family brunch or a potluck, potato frittata is a crowd-pleaser. Its delightful flavors and filling nature make it a dish that everyone enjoys. Eggs: Eggs make the frittata soft and hold all the ingredients together. They mix the tastes well, making each bite delicious and smooth. Potatoes: Potatoes make the frittata hearty.
What does potato frittata taste like?
Please read our disclosure policy. Potato Frittata is fluffy, delicate and brimming with classic Italian flavors: layers of tender, sliced potato, prosciutto, parmesan cheese and earthy fresh rosemary. It’s delicious at any temperature, hot, warm, or cold and welcome for any meal of the day.