Potato frittata



Potato frittata is an even richer version of the classic frittata and is a quick and nutritious dish par excellence! To make it more appetizing, we have added slices of potatoes that will enrich the dish with taste and add softness. This dish with simple flavors is perfect for the whole family thanks to its genuineness and heartiness. Excellent served hot, the potato frittata can also become an appetizer to be enjoyed cold in small squares and is also a practical idea for picnics!

Ingredients for a 9 ½” ( 24 cm ) frittata
Eggs 6
Potatoes 1.1 lbs (500 g)
Parmigiano Reggiano PDO cheese 1 cup (100 g)
Parsley to taste
Fine salt to taste
Black pepper to taste
Vegetable oil to taste

How to prepare Potato frittata

To make the potato frittata, first finely chop the parsley with a knife 1. Then peel the potatoes and cut them into slices 2/5 inch (1 cm) thick 2. Bring a pot full of water to a boil and then blanch the sliced potatoes for 4-5 minutes 3.

Now pour the eggs into a bowl, add the grated cheese 4, chopped parsley then salt 5 and pepper 6.

Mix the ingredients 7. Drain the potatoes that have finished cooking 8, let them cool and then add them to the egg mixture 9.

In a pan heat a drizzle of seed oil, and once it is hot, pour in the mixture 10. Cover with the lid 11 and cook over medium heat for 15 minutes, turning the pan occasionally. When the surface is not very soft but still moist, carefully flip the frittata onto the lid by turning the pan with a firm and rapid movement 12.

Slide the frittata back into the pan so that the other side is also cooked, cover again with the lid 13 and continue cooking for another 5 minutes. After this, the frittata will be ready 14, you can serve it hot or cold 15.


You can refrigerate the potato frittata in an airtight container for up to a day.

Freezing is not recommended.


Instead of blanching the potatoes, you can sauté them in a pan with a little oil to make the dish more appetizing.