One of the most traditional Italian recipes loved by kids 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!
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.
How To Make A Frittata
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.
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 it dairy-free)
- extra virgin olive oil
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.
Now, let’s see how simple and pretty much straight forward is to make this favourite Italian recipe.
Start by peeling and cube 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 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.
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.
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.
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. All opinions are my own*
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.