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You are here: Home / Recipes / Appetisers / POTATO FRITTATA – FRITTATA CON LE PATATE

POTATO FRITTATA – FRITTATA CON LE PATATE

March 31, 2011 By Manu 28 Comments

Potato Frittata

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.

Potato Frittata

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.

Potato Frittata

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  • Low Fodmap Masala Omelette
  • Ham and Cheese Frittata Roll
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  • FRITTATINE ALLA PARMIGIANA

Filed Under: Appetisers, Finger food, Mains Tagged With: eggs, frittata, potatoes

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Comments

  1. Hester Casey - Alchemy says

    March 31, 2011 at 8:42 pm

    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.

    Reply
    • Manu says

      March 31, 2011 at 8:45 pm

      You are so right… I actually prefer it cold and often serve it cubed as finger food before a meal! 😉

      Reply
  2. Lorraine @ Not Quite Nigella says

    March 31, 2011 at 8:49 pm

    Manu that looks so delicious! Eggs and frittatas are my go to quick weekday dinner favourite! 😀

    Reply
  3. Medeja says

    March 31, 2011 at 9:40 pm

    I saved it, it looks very delicious, sometimes I really have mood for such kind of dishes 🙂 thanks

    Reply
  4. Nuts about food says

    March 31, 2011 at 10:47 pm

    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!

    Reply
    • Manu says

      April 1, 2011 at 10:43 pm

      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. 😉

      Reply
  5. Jill Colonna says

    April 1, 2011 at 12:16 am

    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

    Reply
  6. Sandra's Easy Cooking says

    April 1, 2011 at 12:43 am

    Manu this is perfect frittata..I love the color of the crust, golden and baked to the perfection. Beautiful photos too!!!

    Reply
  7. Eugene @ Food and Scent says

    April 1, 2011 at 12:55 am

    I love frittata! In Singapore we make it with onion, scallions, char siew pork, prawns and call it foo yong egg.

    Reply
    • Manu says

      April 1, 2011 at 10:45 pm

      That sounds so yummy Eugene!!!

      Reply
  8. Miz Helen says

    April 1, 2011 at 2:53 am

    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!

    Reply
    • Manu says

      April 1, 2011 at 10:46 pm

      Thank you for hosting, Miz Helen! I’ll surely be back! 🙂

      Reply
  9. Lark says

    April 1, 2011 at 3:06 am

    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 🙂

    Reply
    • Manu says

      April 1, 2011 at 10:52 pm

      Thanks Lark! I’ve linked up this very recipe for this week! 🙂

      Reply
  10. Dinner With Denise says

    April 1, 2011 at 3:25 am

    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!

    Reply
  11. Kankana says

    April 1, 2011 at 8:02 am

    how did you manage to flip that ??? I love this recipe .. and love the way you shared the pics .. step by step .. GORGEOUS!

    Reply
  12. [email protected] says

    April 1, 2011 at 9:27 am

    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.

    Reply
  13. Liz says

    April 1, 2011 at 10:45 am

    Wow, this would be a spectacular meatless entree…it will make our dinner table one Friday this Lent. How yummy!

    Reply
  14. Paolo - quatrofromaggio says

    April 1, 2011 at 3:36 pm

    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.

    Reply
  15. Berrie Knight says

    April 1, 2011 at 9:25 pm

    I am so making that..so simple too..thank you yet again for a great dish to make

    Reply
    • Manu says

      April 1, 2011 at 11:16 pm

      Thank you so much Berrie! <3

      Reply
  16. Lark says

    April 2, 2011 at 4:05 am

    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.

    Reply
  17. Chef Dennis says

    April 2, 2011 at 12:16 pm

    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

    Reply
  18. amy says

    April 2, 2011 at 7:30 pm

    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

    Reply
  19. Tiffany says

    April 3, 2011 at 9:57 am

    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!

    Reply

Trackbacks

  1. Potato Frittata « Food Frenzy says:
    December 19, 2011 at 12:05 pm

    […] http://www.manusmenu.com Pin It (function() { var s = document.createElement("SCRIPT"), s1 = document.getElementsByTagName("SCRIPT")[0]; s.type = "text/javascript"; s.async = true; s.src = "http://widgets.digg.com/buttons.js&quot;; s1.parentNode.insertBefore(s, s1); })(); reddit_url='http://blogstew.net/foodfrenzy/appetizers-and-snacks/3291/&#039; reddit_title='Potato+Frittata' 8 | Food Type: .Recipe, Appetizers & Snacks, Main Dish | Tags: egg, eggs, frittata, italian, italy, potato, potatoes Previous Post: The Enchanting Au Jardin Homemade Peanut Butter :Next Post .nrelate .nr_sponsored{ left:0px !important; } // .nrelate .nr_sponsored{ left:0px !important; } // No Comments – Leave a comment […]

    Reply
  2. POTATO FRITTATA « i FinD Recipes Online says:
    January 12, 2012 at 1:27 am

    […] Recipe Link Share this:ShareFacebookTwitterDiggEmailPrintLike this:LikeBe the first to like this post. […]

    Reply
  3. Ham and Cheese Frittata Roll says:
    July 30, 2017 at 6:00 pm

    […] turn it into a completely new dish every time. The one I used to like the most while growing up was with fried potatoes, but this Ham and Cheese Frittata Roll has quickly taken its place at the top of the list. I […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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