Authentic 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 you can recreate. 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.
How Do You Make Potato Frittata?
There are tons of different ways and ingredients to choose from when making frittata, but the REAL Italian Potato Frittata is made in a large skillet (preferably cast iron) and 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.
Why Are Potatoes Good For You?
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.
Steps & Tips For The Perfect Potato Frittata
Making this Italian potato frittata couldn’t be easier. Once you have peeled and chopped 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 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 potato frittata 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!*
Classic Italian Potato Frittata
- 500 gr medium-large potatoes
- 6 eggs
- handful of fresh parsley, finely chopped
- 60 gr 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.
Flipping the frittata can be tricky, so if you want to be on the safe side, after cooking the frittata for the first 10 min, you can continue to cook the topside in a preheated oven to 180C/375F for a further 10-15 min, until crispy and golden on top.
This recipe was originally published October 2017 and updated with new info.