Classic Italian Potato Frittata
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!
- 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.
CFlipping 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.
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