Classic Italian Potato Frittata is the easiest meal you can make: eggs, potatoes and fresh herbs come together for a quick dinner the whole family will love!
Italian Potato Frittata is one of the most traditional Italian recipes. Incredibly easy to make, with very simple ingredients, it’s the go-to dish most Italian mums make on a busy weekday, and for loads of good reasons: it’s cheap, doesn’t take more than 30 min to make, and paired with a large green salad, it makes a great vegetarian and gluten-free meal on its own.
There are tons of different ways and ingredients you can use to make frittata, but the REAL Italian Potato Frittata only requires 5 simple ingredients: large potatoes, free-range eggs, parsley, Grana Padano or Parmesan cheese (which you can omit to make it dairy-free) and extra virgin olive oil.
I’ve made loads of frittatas over the years, but growing up with my mum’s tasty potato frittata (which she would make on a weekly basis), this is definitely my favourite.Like my mum, I love using potatoes as much as I can. They’re the most versatile wholesome ingredient I’ve got in my pantry. So, I immediately jumped on board when the AHDB Potatoes (the Agriculture and Horticulture Development Board) asked me to create a potato recipe for the campaign Potatoes: More than a bit on the side, to show you how incredible this spud is.
There are so many reasons to love potatoes: they’re a natural source of fiber and other great nutrients, conveniently inexpensive, virtually fat-free,and are locally grown in UK and Ireland. Potatoes are also one of the top sources of potassium. Did you know they have more potassium per serving than any other vegetable or fruit? Another great reason to fall in love with this vegetable.
As I said earlier, potatoes are such a versatile ingredient. You can make all sorts of recipes, from appetizers such as this Duchess Potatoes, to comforting main courses such as this classic Shepherd’s pie, but frittata is definitely my favourite. It’s the perfect fuss-free meal I could make over and over again.Making this italian Potato frittata couldn’t be easier. Once you have peeled and chopped the potatoes, boil them up for 5 min, until just tender.In the meantime, whisk the eggs with parsley and cheese (if using) until well combined. Whisk generously, because that will give your frittata a nice fluffly texture. Add in the potatoes and season generously with salt and pepper.The key for a great frittata is a very hot pan. Cook it for about 10 min, then flip on the other side and cook for a further 5 min.Et-voila’! I told you it was easy my friends. All it takes is 5 ingredients, 20 minutes and 3 simple steps to make an authentic Italian recipe the whole family will go crazy about!DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
**This post is sponsored by AHDB Potatoes. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!*
- 500gr medium-large potatoes
- 6 eggs
- handful of fresh parsley, finely chopped
- 60gr /6 tbsp Grana Padano or Parmesan Cheese, grated (optional)
- 3 tbsp extra virgin olive oil
- sea salt and freshly cracked black pepper, to taste
- 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 and lightly mix all ingredients.
- Heat a large pan with the olive oil over medium heat. Fold in the frittata mixture, making sure to distribute the potatoes evenly over the bottom of the pan.
- Cover with a lid and cook for 10 min, 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 5-7 min, this time without the lid.
- When the frittata is fully cooked, remove from the pan and serve on a large plate.
- Store leftovers in an airtight container and refrigerate for up to 2 days.