Classic Italian Frittata di Patate Recipe (Potato Frittata)

If you’re looking for a comforting, rustic, and deeply satisfying Italian dish, the Classic Frittata di Patate—or Potato Frittata—is a must-try. This humble yet flavorful dish is a staple in many Italian homes, known for its simplicity and versatility. It’s made with just a few ingredients but delivers rich flavor and texture that make it ideal for breakfast, lunch, or a light dinner.

Rooted in cucina povera—Italy’s “peasant cooking” tradition—the potato frittata has stood the test of time. Historically, families used what was available in their pantries to create hearty meals. The result? Dishes like this one that celebrate frugality and flavor. Learn more about this approach to cooking on Slow Food Foundation, which explores the heart of cucina povera.

Unlike baked versions of frittata popular elsewhere, the traditional Italian version is made entirely on the stovetop. There’s no need for an oven—just a good non-stick or cast iron skillet and a bit of finesse when it comes to flipping. To explore more traditional techniques with eggs, check out La Cucina Italiana’s egg dish guide.

What Is a Frittata di Patate?

The word frittata comes from the Italian verb “friggere,” meaning “to fry.” A frittata di patate is essentially an egg and potato omelet that’s thick, golden, and crisped to perfection on both sides. It’s a cross between a Spanish tortilla and a crustless quiche, but with unmistakably Italian flavor.

Key traits of a traditional potato frittata:

• Entirely cooked on the stovetop
• No cream or milk added
• Uses simple pantry ingredients
• Satisfying and adaptable for any meal

Ingredients You’ll Need

The beauty of this dish lies in its simplicity. Here’s what you’ll need for a basic frittata di patate:

• 5 large eggs
• 1 cup of diced russet or Yukon gold potatoes
• 2 tablespoons Parmigiano Reggiano, grated
• 1.5 tablespoons extra virgin olive oil
• Salt and pepper to taste

These ingredients combine to form a rich, caramelized base that delivers both texture and flavor. To ensure that your dish reaches its full potential, it’s essential to use high-quality extra virgin olive oil. Not sure what kind to use? Olive Oil Times provides a great overview of the best oils for frying and flavor.

Tools You’ll Need

• 10-inch nonstick or cast iron skillet
• Spatula (for flipping)
• Mixing bowl and whisk or fork

Choosing the Right Potatoes

The best frittata uses potatoes that crisp up beautifully. Russet potatoes are ideal thanks to their starchy texture, but Yukon golds offer a creamier bite if preferred.

Preparation tips:

• Peel and dice potatoes evenly for uniform cooking.
• Soak diced potatoes in cold water for 10 minutes to remove excess starch.
• Dry thoroughly before frying to ensure browning.

Step-by-Step: How to Make Frittata di Patate

1. Prep the potatoes
   Peel and dice your potatoes into small cubes. Soak and dry if needed.
2. Cook the potatoes
   Heat olive oil in your skillet over medium heat. Add the potatoes and a pinch of salt and pepper. Sauté until golden brown and slightly crisp, about 8–10 minutes.
3. Prepare the egg mixture
   In a bowl, whisk the eggs with Parmigiano Reggiano, salt, and pepper.
4. Add eggs to the pan
   Pour the egg mixture evenly over the cooked potatoes. Swirl the pan gently to ensure the eggs coat everything.
5. Cook the first side
   Let the frittata cook on medium-low heat without disturbing it. It should start to set around the edges and firm up in the center (about 10 minutes).
6. Flip the frittata
   Remove from heat, place a large plate over the skillet, and flip the frittata onto the plate. Then slide it back into the skillet to cook the other side (about 5 more minutes).
7. Rest and serve
   Slide the cooked frittata onto a serving plate, let it cool slightly, then slice and serve.

Tips for Success

• Don’t overcrowd the pan – Potatoes need space to crisp.
• Use a swift motion when flipping – Confidence is key!
• Let it rest before slicing – This helps it set and cut cleanly.
• Optional: add chopped parsley before serving for color and flavor.

Serving Suggestions

The frittata is a flexible dish and can be enjoyed hot or cold.

Great pairings include:

• Arugula salad with lemon vinaigrette
• Crusty Italian bread or focaccia
• Tomato soup or minestrone
• White wine like Pinot Grigio or a light Chianti

Delicious Variations

One of the best things about a frittata di patate is how customizable it is. While the traditional version is pure and simple, feel free to experiment.

Popular add-ins:

• Vegetables: asparagus, peas, bell peppers, mushrooms
• Proteins: sausage, pancetta, ham
• Cheeses: mozzarella, provolone, goat cheese
• Herbs: basil, chives, oregano

Keep in mind that adding too many wet ingredients can prevent the eggs from setting properly—so go easy on moisture-heavy veggies like tomatoes or zucchini.

Storing and Reheating

This dish keeps wonderfully and can even be made ahead.

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Wrap slices in plastic and foil, then freeze for up to 3 months.
• Reheat: Warm in a nonstick pan over low heat or microwave in short bursts.

FAQs About Frittata di Patate

Q: What’s the difference between a Spanish tortilla and Italian frittata?
A: A Spanish tortilla is thicker and typically includes onions. The Italian version is lighter and uses Parmigiano for added depth.

Q: Can I bake this instead of flipping?
A: You can, but it won’t have the same stovetop crispiness. The classic method is flip-based.

Q: Why is my frittata rubbery?
A: Overcooking the eggs or using too high heat can result in a rubbery texture. Cook on medium-low heat.

Q: How many eggs do I need per person?
A: Roughly 2–3 eggs per person for a full portion.

Q: Can I make this in advance?
A: Absolutely! It keeps well and tastes even better the next day.

Q: What makes a frittata Italian?
A: Simplicity, stovetop preparation, and the inclusion of Italian staples like Parmigiano Reggiano and extra virgin olive oil.

This classic Italian frittata di patate is the embodiment of simple, honest cooking. Whether you’re feeding a family or just looking for a satisfying meatless dish, it’s a recipe you’ll come back to again and again.

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