Description
A traditional Italian Frittata di Patate made with tender potatoes, eggs, Parmesan cheese, and fresh parsley. This rustic and satisfying dish is perfect for breakfast, brunch, lunch, or dinner.
Ingredients
4 medium potatoes, peeled and thinly sliced
6 large eggs
1 small onion, finely chopped
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the sliced potatoes and chopped onion. Cook for 12 to 15 minutes, stirring occasionally, until the potatoes are tender.
- In a mixing bowl, whisk together the eggs, Parmesan cheese, parsley, salt, and black pepper.
- Pour the egg mixture evenly over the cooked potatoes in the skillet.
- Reduce the heat to low and cook for 8 to 10 minutes until the edges are set and the center is nearly firm.
- Carefully flip the frittata or place the skillet under a broiler for 2 to 3 minutes until the top is golden and fully cooked.
- Let the frittata rest for a few minutes before slicing and serving warm or at room temperature.
Notes
Add diced bell peppers for extra color and sweetness.
Cooked mushrooms or sautéed spinach can be added for additional flavor.
Substitute Parmesan with mozzarella, Pecorino Romano, or sharp cheddar if desired.
Fresh basil, chives, or oregano make excellent herb additions.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze individual slices for up to 2 months.
Reheat in a skillet, oven, or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 285 mg
