Bookmark
Potato frittata brings together creamy potatoes, fluffy eggs, and a handful of bright ingredients for a satisfying and nourishing meal any time of day. Whether you want a simple breakfast or a light dinner, this Italian classic promises comforting flavors and just the right touch of elegance. Potato frittata became a staple in my kitchen when I needed a filling brunch that would impress friends but was easy enough to throw together on a busy morning.
My family often asks for this frittata after chilly bike rides it is warming and comforting yet does not weigh you down you will love how the potatoes turn so creamy inside
Ingredients
- Potatoes: Choose thin skinned Yukon Gold or waxy potatoes for a creamy texture Slice them evenly so they cook at the same rate
- Eggs: Large eggs work best giving the frittata its signature lift and richness Look for bright yolks for best flavor
- Onions: Sauté until deeply golden The sweetness brings a lovely contrast to the other flavors
- Cheese: Select anything from sharp cheddar to crumbled feta to tangy goat cheese Good cheese melts well and adds important richness
- Fresh herbs: Parsley chives or basil brighten up the frittata Add just before serving for the best color and aroma
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit Let it heat fully so the frittata bakes evenly
- Cook the Potatoes:
- Pour a tablespoon of olive oil into a large oven safe skillet over medium heat Add thinly sliced potatoes Cook for eight to ten minutes stirring but not breaking them until they are golden and just tender Season with salt and pepper
- Sauté Aromatics:
- Drizzle in a little more olive oil Add sliced onions and red bell pepper Sauté for about five minutes until the vegetables soften and onions take on a golden color
- Combine Ingredients:
- In a large bowl beat the eggs vigorously Blend in the cooked potatoes sautéed vegetables and a big handful of shredded cheddar cheese Sprinkle in salt and pepper to season the whole mixture
- Pour and Set the Frittata:
- Pour the egg and vegetable mix into your skillet Spread the ingredients out evenly Cook on the stovetop over medium heat for about five minutes Let the edges begin to set firm up a bit but the center will still be loose
- Finish in the Oven:
- Transfer the skillet to your preheated oven Bake for ten to twelve minutes until the frittata puffs up feels firm and the top turns golden
- Garnish and Serve:
- Allow the frittata to cool for several minutes Top with fresh basil leaves for an irresistible finish Cut and enjoy either warm or at room temperature
Bookmark
Red bell pepper is what makes this frittata pop with color and a little sweetness I remember a rainy Sunday picnic when we packed this dish and ate it with our hands under a big oak tree We all fought for the piece with extra cheese on the edges
Storage Tips
Let the frittata cool completely before storing Slice into wedges and layer with parchment in an airtight container It keeps fresh for up to three days in the refrigerator Warm gently in a skillet or microwave for best results and to keep the texture creamy
Ingredient Substitutions
If you are out of potatoes try thinly sliced sweet potatoes or even zucchini Goat cheese or parmesan can stand in for cheddar and any leafy greens like spinach or arugula will bring more depth Play around with what you have on hand that is the beauty of frittata
Bookmark
Serving Suggestions
Serve with a crisp side salad and a slice of rustic bread for lunch Or pair with fruit and yogurt for breakfast It also makes a wonderful picnic addition since it is so travel friendly
Cultural context
Potato frittata takes inspiration from Italian home kitchens and is closely related to the Spanish tortilla Every Italian family seems to have their own secret frittata formula I love how it brings everyone together at the table without fuss
Frequently Asked Questions About Recipes
- → How do I prevent my frittata from sticking to the pan?
Use a well-seasoned oven-safe skillet and coat it generously with olive oil to help prevent sticking. Allow the skillet to preheat before adding ingredients.
- → Can I add different vegetables or cheese?
Absolutely! You can use spinach, mushrooms, zucchini, or any favorite vegetables. Try cheddar, feta, or goat cheese for varied flavors.
- → What potatoes work best for a frittata?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and offer a creamy texture, but any potato can work in a pinch.
- → Can I serve frittata cold?
Yes, frittata tastes great at room temperature or even chilled, making it perfect for make-ahead meals and picnics.
- → How do I know when the frittata is cooked through?
The frittata is done when it is set in the center and lightly golden on top. A gentle touch should feel firm, not wobbly.
- → What herbs pair well with frittata?
Fresh basil, parsley, chives, or dill add brightness and complement the savory flavors beautifully.