Description
This simple yet satisfying frittata features crispy sautéed potatoes and creamy eggs enriched with Parmigiano Reggiano. Perfect for brunch, lunch, or a light dinner, it’s an Italian-inspired dish that’s equally delicious warm or at room temperature.
Ingredients
Scale
- 5 large eggs
- 1 cup russet or Yukon gold potatoes, peeled and diced small
- 2 tablespoons Parmigiano Reggiano, grated
- 1.5 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Prepare the potatoes: Peel and dice the potatoes into small, uniform cubes. Optionally, soak in cold water for 10 minutes to remove starch, then pat dry.
- Cook the potatoes: Heat olive oil in a 10-inch nonstick or cast iron skillet over medium heat. Add potatoes, season with salt and pepper, and sauté for 8–10 minutes, until golden and slightly crispy.
- Make the egg mixture: In a bowl, whisk the eggs with Parmigiano Reggiano, salt, and pepper.
- Combine: Pour the egg mixture over the cooked potatoes in the skillet. Swirl to distribute evenly.
- Cook the first side: Cook over medium-low heat for about 10 minutes without stirring, until mostly set and golden underneath.
- Flip the frittata: Remove from heat. Place a large plate over the skillet, invert the frittata onto the plate, then slide it back into the skillet to cook the other side for 5 more minutes.
- Finish and serve: Slide the frittata onto a clean plate. Let it rest a few minutes, then slice and serve warm or at room temperature.
Notes
You can add fresh herbs like parsley or chives for extra flavor. For a shortcut, bake the frittata in the oven at 375°F (190°C) for 20–25 minutes instead of flipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch / Light Meal
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 frittata
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: undefined
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: undefined