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 is very easy to make and uses simple and inexpensive ingredients. Parmigiano Reggiano gives it that extra flavour that makes it special. My mom used to make this frittata almost every Saturday for lunch. In Italy Saturday was a school day for me (yeah I know that sucks!), so I would come home dead tired after a whole week of school and… you guessed it right… I was STARVING. Needless to say that I would devour this frittata in seconds! Now I make if 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.
Ingredients for 4 persons:
4 medium potatoes, diced
4 eggs
1/4 cup milk
5 tbsp Parmigiano Reggiano, finely grated
1 tbsp continental parsley, finely chopped
Salt
Pepper
Vegetable oil
Peel, wash and cut the potatoes in half. Then cut them in 2 or 3 strips and again perpendicularly in 1 cm slices, like in the pictures.
Fry them in vegetable oil.
Stir them regularly and occasionally mash them with a wooden spoon. This will make them crunchier. When golden brown, drain them from the oil and put them in a bowl. Sprinkle salt to taste and keep them aside.
In the meantime, put the eggs and milk in another bowl and whisk well.
Add Parmigiano Reggiano and mix.
Season with salt and pepper to your liking and add the parsley and fried potatoes. Mix well.
Put a tbsp of vegetable oil in a non stick frying pan (you can use the same pan you used to fry the potatoes) and when hot pour the egg and potato mix in it. Cook on a low fire until golden on one side.
Flip it over carefully by putting a plate on top of the frying pan and turning the pan upside down. When the frittata is on the plate carefully slide it back into the frying pan and finish cooking. When ready, slide the frittata on a serving plate.
You can serve it either warm as a main dish or at room temperature as an appetizer. You can also cut it up in small cubes and serve it as an “aperitivo”/finger food with some wine before your meal.
Hester Casey - Alchemy says
March 31, 2011 at 8:42 pmIsn’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.
Manu says
March 31, 2011 at 8:45 pmYou are so right… I actually prefer it cold and often serve it cubed as finger food before a meal! 😉
Lorraine @ Not Quite Nigella says
March 31, 2011 at 8:49 pmManu that looks so delicious! Eggs and frittatas are my go to quick weekday dinner favourite! 😀
Medeja says
March 31, 2011 at 9:40 pmI saved it, it looks very delicious, sometimes I really have mood for such kind of dishes 🙂 thanks
Nuts about food says
March 31, 2011 at 10:47 pmI 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!
Manu says
April 1, 2011 at 10:43 pmI 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. 😉
Jill Colonna says
April 1, 2011 at 12:16 amManu, 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
Sandra's Easy Cooking says
April 1, 2011 at 12:43 amManu this is perfect frittata..I love the color of the crust, golden and baked to the perfection. Beautiful photos too!!!
Eugene @ Food and Scent says
April 1, 2011 at 12:55 amI love frittata! In Singapore we make it with onion, scallions, char siew pork, prawns and call it foo yong egg.
Manu says
April 1, 2011 at 10:45 pmThat sounds so yummy Eugene!!!
Miz Helen says
April 1, 2011 at 2:53 amHi 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!
Manu says
April 1, 2011 at 10:46 pmThank you for hosting, Miz Helen! I’ll surely be back! 🙂
Lark says
April 1, 2011 at 3:06 amAnything 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 🙂
Manu says
April 1, 2011 at 10:52 pmThanks Lark! I’ve linked up this very recipe for this week! 🙂
Dinner With Denise says
April 1, 2011 at 3:25 amI 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!
Kankana says
April 1, 2011 at 8:02 amhow did you manage to flip that ??? I love this recipe .. and love the way you shared the pics .. step by step .. GORGEOUS!
[email protected] says
April 1, 2011 at 9:27 amThis 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.
Liz says
April 1, 2011 at 10:45 amWow, this would be a spectacular meatless entree…it will make our dinner table one Friday this Lent. How yummy!
Paolo - quatrofromaggio says
April 1, 2011 at 3:36 pmAmazing 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.
Berrie Knight says
April 1, 2011 at 9:25 pmI am so making that..so simple too..thank you yet again for a great dish to make
Manu says
April 1, 2011 at 11:16 pmThank you so much Berrie! <3
Lark says
April 2, 2011 at 4:05 amOh 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.
Chef Dennis says
April 2, 2011 at 12:16 pmwhat 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
amy says
April 2, 2011 at 7:30 pmWhat 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
Tiffany says
April 3, 2011 at 9:57 amOh 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!