Italian Potato Frittata
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
232 kcal
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Course
Main Course
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Cuisine
Italian
Italian Potato Frittata
Description
Italian Potato Frittata consists of medium-large potato cubes that are parboiled until just tender, then combined with whisked eggs, chopped parsley, and optionally grated Grana Padano or Parmesan cheese. The combined mixture is gently cooked in olive oil over medium-low heat in a non-stick skillet. Covered during cooking, the frittata sets slowly to ensure the potatoes and eggs cook evenly without burning. After the bottom firms and can easily lift, it is carefully flipped using a plate or finished in the oven for a delicate golden crust on the other side.
The resulting frittata is tender inside with a slightly crisp, golden exterior. The mild flavors of potato and egg are enhanced by the fresh parsley and the savory note from the cheese. It serves as a hearty breakfast, lunch, or light dinner.
Flipping the frittata may be challenging; alternatively, the top can be cooked by finishing it in a preheated oven at 180°C (375°F) until golden and set. This method avoids flipping while achieving a similar texture and crust.
Ingredients
- 500 g potato medium-large
- 6 egg
- parsley handful, fresh, finely chopped
- 60 g Grana Padano cheese optional, or Parmesan Cheese, grated
- 3 tablespoon extra virgin olive oil
- sea salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
Instructions
- Peel and chop the potatoes into 1-inch large cubes.
- In a large pot of lightly salted boiling water, boil the potatoes for about 5 min, until just tender.
- In the meantime, in a large bowl whisk the eggs until well combined, add in chopped parsley and season with salt and pepper.
- Drain well the potatoes and add them into the bowl with the eggs. Fold in the cheese (if using) and lightly mix all ingredients.
- Heat a large non-stick skillet with the olive oil over medium-low heat. Pour in the frittata mixture, making sure to distribute the potatoes evenly over the bottom of the pan.
- Cover with a lid and cook for about 5-10 minutes, gently shaking the pan every now and then. When the frittata is easily pulled off from the bottom, is ready to be turned. Using a plate with the same diameter of the frittata, carefully put it on top and flip the frittata on the other side.
- Cook on the other side for a further 2-5 minutes, this time without the lid.
- When the frittata is fully cooked, remove from the pan and slide it gently onto a serving plate, and serve
- Store leftovers in an airtight container and refrigerate for up to 2 days.
Notes
- Boil the potatoes just until tender to avoid overcooking when combined with eggs.
- Use a non-stick skillet and moderate heat to prevent sticking and burning during cooking.
- If flipping the frittata is difficult, finish it in a preheated 180°C/375°F oven for 10-15 minutes until firm and golden.
- This frittata can be served warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 172mg | 57% |
| Sodium | 221mg | 9% |
| Potassium | 424mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 16mg | 18% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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