4.8 from 162 votes
Italian Potato Frittata
The Italian Potato Frittata features tender boiled potato cubes combined with eggs, fresh parsley, and optionally grated Grana Padano or Parmesan cheese. Cooked slowly in olive oil, this frittata develops a golden crust and soft interior. The mixture is flipped or finished in the oven to cook through evenly. It's a satisfying, rustic egg dish with a creamy texture and a subtle herb and cheese flavor.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
232 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 232
% 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.