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    Home » Recipes » Italian Recipes

    Authentic Italian Potato Frittata

    Published: Nov 6, 2019 · Modified: Jun 7, 2020 by Andrea

    Jump to Recipe

    One of the most traditional Italian recipes loved by kids and grown-ups. Learn all the tips and tricks to make perfect potato frittata every single time!

    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!

    This simple everyday dish is cheap, doesn't take more than 30 min to make, and paired with a large green salad, makes a great vegetarian and gluten-free meal on their own.

    *This post is sponsored by AHDB Potatoes. All opinions are my own*

    Classic Italian Potato Frittata on a grey serving plate and knife on green napkin on the side.

    What is a Frittata?

    There is not an exact translation for the Italian word frittata, but we could roughly translate it to "fried" in English.

    Frittata is a traditional Italian egg-based dish, similar to a french omelette, or scrambled eggs.

    Meats, cheese or vegetables are usually added into the mix, and is served often for lunch or dinner rather than breakfast.

    Frittata VS Quiche

    What’s the difference between a French quiche and an Italian frittata?

    One of the most obvious differences is that the quiche has a crust base, although it’s not always the case, frittata instead has no crust at all, ever.

    The filling is also different.

    French quiche has an egg custard filling, made with eggs and milk ( or heavy cream). On the other end, classic frittata has little milk, but usually, it doesn't have milk at all.

    Ingredients

    This easy and healthy 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 this recipe dairy-free and vegetarian)
    • extra virgin olive oil

    Classic Italian Potato Frittata in a cast iron skillet over a wood board with green napkin, potatoes and parsley on the background.

    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) contacted me.

    They 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. And I mean, I couldn't go wrong by sharing my favourite potato frittata recipe.

    Instructions

    There are two different techniques to cook the frittata. Some people prefer to cook frittata using the stovetop-to-oven skillet method.

    However, if you want to follow the Italian way, you should cook it entirely on the stovetop.

    This involves a little risk-taking, and flip the frittata in the skillet (that doesn’t always end well honestly).

    I use the two methods interchangeably, so I’ve added both below.

    I've cooked 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.

    Now, let's see how simple and pretty much straight forward is to make this favourite Italian recipe.

    recipe step 1: chopped potatoes, peeled potato and unpeeled potatoes on wood board

    • Start by peeling and cube all the potatoes, boil them up for 5 minutes, or until just tender.

    recipe step 2: whisked eggs and parsley in a bowl, next to egg shells and parsley leaves

    • 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.
    • Although the classic recipe doesn't call for it, you can also add some finely sliced stir-fried red onions into your frittata mixture.

    whisked eggs, parsley and chopped potatoes in a large bowl, next to egg shells parsley and potatoes

    The key for a great frittata is a very hot no stick frying pan.

    • Heat a 6-inch (16 cm) skillet over medium-low heat, and drizzle with extra-virgin olive oil.
    • Pour the mixture into the pan, and cook with the lid on for about 5 minutes, gently shaking the pan every now and then.

    recipe step 3: Italian Potato Frittata in a cast iron skillet over a wood board with green napkin, potatoes and parsley on the background.

    • When the surface of the frittata looks cooked through, the frittata is almost ready.
    • To finish it off, you can transfer the skillet (in this case, make sure you’re using a cast-iron skillet) into a hot oven and broil for 2 minutes.

    Alternatively, you can go the traditional route, and flip the frittata.

    • Slide a spatula beneath the frittata to separate it from the skillet, then place a plate with the same diameter of the frittata, on top of it, and flip it on to the plate.
    • Slide the frittata back into the skillet, and cook it without the lid, for a further 2 minutes.
    • Remove the pan from the heat and carefully slide the frittata onto a serving plate, ready to serve.

    You can also totally make mini frittata to serve for breakfast or to dinner parties.

    Simply pour the potato and egg mixture in a well-oiled muffin tin, and bake in a pre-heated oven to 180 C for about 20 minutes. 

    More traditional Italian recipes to try:

    • Water Cake: A Dairy-free, Egg-free, Magic Cake
    • Tuscan Panzanella Salad with Parma Ham
    • Italian Homemade Pizza Dough

     

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    4.74 from 49 votes

    Classic Italian Potato Frittata

    Prevent your screen from going dark
    One of the most traditional Italian recipes loved by kids and grown-ups. Learn all the tips and tricks to make perfect potato frittata every single time!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main
    Cuisine: Italian
    Serving: 6
    Calories: 232kcal
    Author: Andrea Soranidis

    Ingredients

    • 500 g medium-large potatoes
    • 6 eggs
    • handful of fresh parsley, finely chopped
    • 60 g Grana Padano or Parmesan Cheese, grated, (optional)
    • 3 tablespoon extra virgin olive oil
    • sea salt and freshly cracked black pepper, to taste

    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

    Flipping the frittata can be tricky, so if you want to be on the safe side, after cooking the frittata for the first 10 minutes, 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, or under the broil for 2 minutes.
    This recipe was originally published October 2017 and updated with new info.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 232kcal | Carbohydrates: 15g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 221mg | Potassium: 424mg | Fiber: 2g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 16mg | Calcium: 146mg | Iron: 2mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

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    Reader Interactions

    Comments

    1. Sally Poole says

      May 21, 2022 at 10:43 am

      Hello is this dish ok to freeze please?

      Reply
    2. AzDevil says

      May 01, 2022 at 2:46 pm

      5 stars
      When I was little, my Nonna would make this for me, but we called it Potato Pie. When I went looking for a similar recipe, I found this one. It was amazing…Just like hers! It reminded me of her and the breakfasts we had together. Thank you so much for posting this! My son asks me to make it all the time now. I used Potatoes O’Brien and a little heavy cream in the eggs mixture. It was magnificent! Thank you again! 🤗

      Reply
    3. Ginny says

      December 20, 2021 at 10:12 pm

      Would I be able to add sautéed kale? I’m always trying to sneak in veggies whenever possible.

      Reply
      • Andrea says

        December 23, 2021 at 9:31 am

        Absolutely! Sauteed kale or spinach make a great and nutritious addition!

        Reply
    4. Andy says

      November 21, 2021 at 2:26 am

      Another way odd flipping this would be to cover the pan with a plate, turn pan over while holding the plate down to the pan, then slide off the plate into the pan.

      Reply
    5. Carla @ Foodie Digital says

      May 22, 2021 at 4:17 pm

      5 stars
      Fantastic recipe and instructions Andrea. Love that you provided a less-risky option for those of us whose flipping skills are hit and miss 😉 I'm often nervous that the center won't set, but I made this recipe with confidence the morning of a big family brunch and it was perfect!

      Reply
    6. Kris Lamont says

      May 07, 2021 at 12:11 am

      5 stars
      I made mine Greek by adding chunks of my homemade gyro meat in cubes the same size as the potato, slices of grape tomatoes, red onion diced & precooked separately, & chiffonded spinach. I served w titzlichi sauce on the side, avalémonos soup & garlic bread. Perfect dinner. Love this easy prep frittata. Thank you!!

      Reply
    7. Valentina says

      March 08, 2021 at 9:52 pm

      5 stars
      Made this frittata according to recipe using Texas muffin pan, so I cut the potato cubes slightly smaller. Had 6 perfect and tasty individually-portioned frittatas. NOTE though, there are some discrepancies between the intro instructions versus the recipe instructions: a) medium-low heat versus medium, b) 5 minutes covered vs 10 minutes, c) 2 min uncovered vs 5-7 min, and finally d) 2 minutes on broil in oven, vs 10-15 min at 375F. Regardless, great recipe. Thank you!

      Reply
      • Andrea says

        March 10, 2021 at 12:48 pm

        Hi Valentina, I'm so happy to hear you like the frittata! Thank you for your feedback, you're right, there were some discrepancies so I made sure to update the recipe 🙂

        Reply
    8. Sue says

      April 02, 2019 at 1:03 am

      I’m looking for frittata recipes and I picked this one as the best. I would probably bake it instead because I don’t have that iron pan. How long and what temperature you think is good? Can I use these nonstick pan instead of iron pan? Appreciate your advice thank you.

      Reply
      • Andrea says

        April 03, 2019 at 8:57 am

        Hi Sue, I'm so glad you picked this recipe, and I can guarantee it's my absolute favourite (and I'm Italian, so I grew up eating frittatas!). Non-stick pans unless specifically made for oven uses, cannot go in the oven, so you have two options: either make it the Italian way and use a non-stick pan over the hob, then place a plate to turn the frittata and put it back in the pan half-way through cooking time, or you can place the frittata mixture in a cake pan and bake it in the oven at 180C/360F for about 30 minutes (but check every 10 minutes to be sure). If you need any help or you have any questions, please send me a message on my Instagram so I can get back to you straight away!

        Reply
    9. Traci says

      August 17, 2018 at 3:52 pm

      Love to make these easy, 6 ingredient dishes! This one is gorgeous and I'm wishing I had it in front of me for breakfast right now! Just pinned...great recipe 🙂

      Reply
    10. binkysculinarycarnival says

      August 17, 2018 at 3:45 pm

      I love frittatas! We often have them dinner too! It is really comfort food at it's finest! I didn't know that originally they had parmesan in them.

      Reply
    11. Bintu (@recipespantry) says

      August 17, 2018 at 3:26 pm

      This looks absolutely delicious. Perfect for breakfast, lunch or tea and something the whole family would love!

      Reply
    12. Annissa says

      August 17, 2018 at 3:53 pm

      5 stars
      Love that this is an easy recipe! Great photos btw!

      Reply
    13. Garlic + Zest says

      August 17, 2018 at 2:56 pm

      5 stars
      Frittatas are always a hit in our house and this one looks so hearty and delicious. I love the idea of pairing it with a green salad and maybe a glass of chilled wine! Perfection.

      Reply
    14. Albert Bevia - Spain on a Fork says

      May 03, 2018 at 3:19 pm

      This frittata is very similar to a Spanish potato omelette, this does sound incredible, and like you said the perfect midweek dinner, easy to make and cheap

      Reply
    15. Theresa says

      February 14, 2018 at 6:31 pm

      So how many potatoes is 500 gr?
      I want t9 make this tonight for the first night of Lent...

      Reply
      • Andrea says

        February 20, 2018 at 5:34 pm

        Hi Theresa, 500gr of potatoes are roughly 3 large potatoes, but make sure to weight them first 🙂

        Reply
    16. Emma says

      November 03, 2017 at 12:09 am

      I’m a total chicken, I would need to finish this off under a grill. If I attempted to flip, it would be all over the kitchen floor!

      Reply
    17. rakibrohan says

      November 01, 2017 at 3:40 pm

      I Love Potetos! So I think It's the perfect for me!

      Reply
    18. Eat Cook Explore Food and Travel Blog says

      October 31, 2017 at 7:12 pm

      Love the simplicity of this recipe.

      Reply
    19. swathi says

      October 29, 2017 at 10:12 pm

      Great and easy filling breakfast with goodness of eggs and potatoes Love it any day. brings this simple classic dish make start of the day great

      Reply
    20. Sandhya Ramakrishnan says

      October 29, 2017 at 8:33 pm

      This is such a comforting meal and it need ingredients that are available in every pantry. Looks wonderful!

      Reply
    21. Veena Azmanov says

      October 29, 2017 at 4:12 pm

      I love frittata.. and potato is always a great addition. I love how simple and quick this is to make. We a big potato eaters in our house so this would be awesome for our weekend breakfast.

      Reply
    22. debi says

      October 29, 2017 at 1:41 pm

      I love frittatas. So easy & comforting, and they can be eaten any time of the day. Yours looks delicious!

      Reply
    23. Marisa Franca @ All Our Way says

      October 29, 2017 at 9:59 am

      Beautiful frittata. An easy meal that does well for breakfast, lunch, or even dinner. My mamma and papà loved meals like this and so did I. I just don't make it often enough! That is about to change.

      Reply
    24. Tina | The Worktop (@TheWorktop) says

      October 28, 2017 at 5:11 pm

      Aah, I want this dish so bad right now! I love potatoes and I love frittatas. I'll definitely be making this recipe soon! Beautiful photos too!

      Reply
    25. Calleigh Keibler - TheForkBite says

      October 28, 2017 at 4:26 pm

      I love the simplicity of this recipe. I cant wait to try this dish on Sunday's breakfast.

      Reply
    26. Noel Lizotte says

      October 28, 2017 at 1:07 pm

      Potatoes and eggs are a classic combination. I think every culture has a traditional dish or meal made with these two items. Your recipe seems easy enough to make even on a busy morning.

      Reply
    27. Marlynn Jayme Schotland says

      October 28, 2017 at 6:14 am

      Such a beautiful dish! Looks hearty and satisfying - perfect for a family weekend breakfast or brunch!

      Reply
    28. Adriana Martin (@ABRecipes) says

      October 28, 2017 at 3:53 am

      Very nice twist to a frittata, I grew up enjoying Spanish Tortilla a la Espanola which is made with eggs and potatoes too. Perfect to eat as a meal or for appetizers and tapas. Yummy!

      Reply
    29. Gloria Duggan says

      October 28, 2017 at 2:00 am

      What a great dish. Perfect for brunch or dinner. I am a potato lover, and we often have eggs for dinner. This is a win win all the way around.

      Reply
    30. Catherine says

      October 27, 2017 at 7:56 pm

      I love those big golden chunks of potatoes in there...this looks wonderful!

      Reply
    31. Joanna @ Everyday Made Fresh says

      October 27, 2017 at 3:05 pm

      Cheap and fast, my kind of meal! We love potatoes, and my husband and daughters love eggs, so this is the perfect dish for our family.

      Reply

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    Andrea Soranidis, founder of The Petite Cook.


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