Crisp potatoes, eggs, and Parmigiano come together in this Potato Frittata. Cooked slowly in a pan and turned for a golden finish.
I guess this could be regarded as the Italian “sister” of the Spanish tortilla. We make all kinds of frittata in Italy, but this has always been one of my favourites. It’s very easy to make and uses simple, inexpensive ingredients. Parmigiano Reggiano gives it that extra flavour which makes it special.
My mum used to make this frittata almost every Saturday for lunch. In Italy, Saturday was a school day for me, yes, I know that sounds terrible.
I would come home exhausted after a whole week of school and, you guessed it, I was starving. Needless to say, I would devour this frittata in seconds.
I make it for my family, and they love it. I hope you enjoy it too.
Sharing this recipe with Full Plate Thursday by Miz Helen, It’s a Keeper Thursday by Christina, and Made it on Monday by Lark.
Why We Love Potato Frittata
- Keeps well in the fridge, so you can cook once and still have something ready for the next day.
- Easy to adjust with whatever you have at home without needing a trip to the shop.
- Serve with a simple salad and roasted vegetables for a more complete brunch.
Key Ingredients for Potato Frittata
Potatoes
Potatoes bring a soft centre with slightly firm edges, giving contrast in texture. Waxy varieties like Yukon Gold hold their shape well, while Russet potatoes give a softer finish.
Eggs
Eggs hold all the ingredients together and set into a firm yet tender texture. Their richness gives the frittata its characteristic consistency.
Milk
Milk lightens the eggs and creates a smoother consistency. It helps keep the final texture from becoming too dense.
Parmigiano Reggiano
Parmigiano adds savoury depth and a gentle saltiness. Freshly grated Parmigiano gives better flavour and melts more evenly than pre-grated versions.
Find the complete list with measurements in the recipe card below.
How to Make Potato Frittata
Step 1: Peel, wash, and cut the potatoes in half. Slice each half into 2–3 strips, then cut crosswise into 1 cm – ½ inch pieces.
Step 2: Fry the potatoes in vegetable oil.
Step 3: Stir regularly, occasionally mashing them with a wooden spoon to help create a crisp texture. When golden brown, drain and transfer to a bowl. Season with salt and set aside.
Step 4: In another bowl, whisk the eggs and milk until well combined.
Step 5: Add the Parmigiano Reggiano and mix well.
Step 6: Season with salt and pepper, then add the parsley and fried potatoes. Mix until evenly combined.
Step 7: Heat 1 tablespoon of vegetable oil in a non-stick frying pan. You can use the same pan used for the potatoes. When hot, pour in the egg and potato mixture and cook on low heat until golden on one side.
Step 8: Flip the frittata by placing a plate over the pan and turning it upside down. Slide it back into the pan and cook the other side until fully set. Transfer to a serving plate.
Step 9: Serve warm as a main dish or at room temperature as an appetiser. Cut into small cubes to serve as an aperitivo with wine before a meal.
Frequently Asked Questions
The centre should feel set when lightly pressed and no longer look wet. The surface should hold its shape when you move the pan.
Fresh parsley adds colour, and an extra sprinkle of Parmigiano works well before serving. A light drizzle of extra virgin olive oil can also bring everything together.
Yes, Pecorino Romano is the closest alternative and gives a slightly saltier flavour. Grana Padano also works if you want something milder.
Use a small amount of cream for a richer texture, a tablespoon of water for a lighter result, or skip it for a firmer, more compact frittata.
More Ways to Cook Frittatas
Oven-Baked – Pour the mixture into a lightly oiled baking dish and bake at 180°C – 350°F until set in the centre and lightly golden on top. No flipping needed.
Air Fryer – Pour the mixture into a lined or greased air fryer-safe pan and cook at 170°C – 340°F until set and lightly golden. Cooking time may vary depending on thickness.
Grill Finish – Cook the frittata in a pan until almost set, then place under a grill to finish the top without flipping. This gives a lightly golden surface.
Extra Help from the Kitchen
Control Potato Starch – Rinse the diced potatoes briefly, then pat them dry before cooking. This removes excess starch and helps them cook more evenly with cleaner edges.
Season in Layers – Add a small pinch of salt to the eggs, then adjust again after combining with the potatoes. This prevents uneven seasoning, since potatoes absorb salt differently.
Use the Right Pan Size – A skillet around 20–24 cm – 8–9.5 inches gives the best thickness. A larger skillet makes the frittata thinner and more likely to dry out.
Check Oil Temperature First – Add a small drop of the egg mixture to the pan before pouring everything in. If it sizzles lightly, the pan is ready, and the frittata will cook evenly from the start.
Rest Before Slicing – Let the frittata sit for 5 minutes after cooking. This allows the eggs to settle and makes slicing cleaner without breaking.
Variations and Twists
Cook Onions with the Potatoes – Finely sliced onions cook until soft and slightly sweet, giving more depth to the eggs and potatoes.
Stir in Bell Peppers – Diced peppers cook until tender and bring light sweetness and added colour to each slice.
Use Pecorino Instead of Parmigiano – Pecorino Romano adds a slightly sharper and saltier flavour compared to Parmigiano.
Fold in Fresh Spinach – Cooked spinach adds colour and a lighter vegetable note; it should be well-drained before combining with the eggs.
Add Cherry Tomatoes – Add halved cherry tomatoes and cook until they break down slightly and add a light sweetness to the dish.
Storage and Shelf Life
Store the potato frittata in an airtight container in the refrigerator for up to 3–4 days. It can sit at room temperature for up to 2 hours before storing.
For longer storage, freeze in portions for up to 2–3 months. Thaw in the fridge overnight, then reheat gently in a pan over low heat to keep the texture soft.
More Frittata and Potato Recipes
- Ham and Cheese Frittata Roll
- Artichoke Frittata
- Frittatine alla Parmigiana
- Baked Potatoes with Garlic and Rosemary
Potato Frittata Recipe (Frittata Di Patate)
Equipment
Ingredients
- 4 medium potatoes – diced
- 4 large eggs
- ¼ cup – 60 ml milk
- 5 tablespoons Parmigiano Reggiano – finely grated
- 1 tbsp continental parsley – finely chopped
- salt
- pepper
- vegetable oil
Instructions
- Peel, wash, and cut the potatoes in half. Slice each half into 2–3 strips, then cut crosswise into 1 cm – ½ inch pieces.
- Fry the potatoes in vegetable oil.
- Stir regularly, occasionally mashing them with a wooden spoon to help create a crisp texture. When golden brown, drain and transfer to a bowl. Season with salt and set aside.
- In another bowl, whisk the eggs and milk until well combined.
- Add the Parmigiano Reggiano and mix well.
- Season with salt and pepper, then add the parsley and fried potatoes. Mix until evenly combined.
- Heat 1 tablespoon of vegetable oil in a non-stick frying pan. You can use the same pan used for the potatoes. When hot, pour in the egg and potato mixture and cook on low heat until golden on one side.
- Flip the frittata by placing a plate over the pan and turning it upside down. Slide it back into the pan and cook the other side until fully set. Transfer to a serving plate.
- Serve warm as a main dish or at room temperature as an appetiser. Cut into small cubes to serve as an aperitivo with wine before a meal.
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Oh Manu, this looks wonderful. It’s funny, I looked at the picture before I saw the title of the post and yelled out–TORTILLA! Hahaha… No, Frittata! And a beautiful frittata it is! I love classic dishes like this! Thanks for sharing and I hope you’re having a great weekend!
What a comforting and delicious dish!
I’m hosting a wonderful tea sampler GIVEAWAY! Come check it out when you have time.
http://utry.it/2011/04/two-leaves-and-bud-tea-company-product.html
Amy
http://utry.it
what a gorgeous frittata!! don’t forget to call me the next time you make it! If you need any help navigating foodbuzz, don’t hesitate to ask!
Cheers
Dennis
Oh I am so happy to see that you linked up to “Made it on Monday” 🙂
And I am sooooo making this recipe!
CUTE blog!
Come join in on Lark’s Country Heart as often as you can….something is always going on.
I am so making that..so simple too..thank you yet again for a great dish to make
Thank you so much Berrie! <3
Amazing pictures and great testimony to a very important dish. I’m finding that in North America eggs are just for breakfast… Sure you can have a frittata for breakfast, but in Italy it’s a common lunch or dinner option.
Wow, this would be a spectacular meatless entree…it will make our dinner table one Friday this Lent. How yummy!
This recipe reminds me of what I love about the cuisines of so many countries – that ability to take a few simple ingredients and create something stunning. Amazing. I make Tortilla de Patatas all the time and it never fails to satisfy. It really looks gorgeous the way you’ve photographed it, Manu.
how did you manage to flip that ??? I love this recipe .. and love the way you shared the pics .. step by step .. GORGEOUS!
I love Fritattas and this one looks wonderful. The potatoes are cookes so perfectly. I will have to make it soon! I look forward to trying more recipes from your blog. Keep up the good work!
Anything that has potato’s in it….calls my name! 🙂
I would love for you to add some of your recipes to my
WEEKLY RECIPE LINK PARTY on my blog.
http://larkscountryheart.blogspot.com/
Made it on Monday is open for your recipe link up’s every Wed.-Sat.
I hope you will come join in on the fun 🙂
Thanks Lark! I’ve linked up this very recipe for this week! 🙂
Hi Manu,
What a beautiful photo tutorial for your Potato Frittata. This looks like a delicious recipe, that I wish were in front of me to enjoy. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
Thank you for hosting, Miz Helen! I’ll surely be back! 🙂
I love frittata! In Singapore we make it with onion, scallions, char siew pork, prawns and call it foo yong egg.
That sounds so yummy Eugene!!!
Manu this is perfect frittata..I love the color of the crust, golden and baked to the perfection. Beautiful photos too!!!
Manu, you have this knack of making everything just so utterly stunning. Even a simple frittata is taken to new heights with the reggiano and these perfect fried potatoes. Chapeau, my friend! xo
I love tortilla and frittata di patate. But I admit it, I am not good at making frittate, so I never attempted it. My problem, like most of the people I know is the flipping over. Not the action in itself, but when to do it. I never seem to be able to get the top part cooked enough and when I flip it over, the wet sloppy part goes all over the place. So I have resorted to finishing them off in the oven…I know, I cheat. Also, is non stick the only solution? I use a very good and heavy pan, but unless you use tons of oil, it sticks. Then again, that is what they must have used in the old days. Help!
I usually cook it on a very low fire, so I can get it to solidify as much as possible (it never solidifies completely though) without burning it. Only then I flip it. Sometimes I make small ones (individual servings) in a small frying pan… smaller frittate are easier to flip. I have always used a non stick pan for them… I find it easier to flip them and they never stick. Before moving here I had seen a double frying pan for frittate in Italy, but I am not sure whether it works or not as I have never used one. 😉
I saved it, it looks very delicious, sometimes I really have mood for such kind of dishes 🙂 thanks
Manu that looks so delicious! Eggs and frittatas are my go to quick weekday dinner favourite! 😀
Isn’t it amazing that so few simple ingredients can make such an outstanding dish like this. I love potato fritata and it is even good cold. Great picnic food too.
You are so right… I actually prefer it cold and often serve it cubed as finger food before a meal! 😉