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Frittata con le patate served on a plate with a lightly crisp golden surface and parsley on top.

Potato Frittata Recipe (Frittata Di Patate)

Crisp potatoes, eggs, and Parmigiano come together in this Potato Frittata. Cooked slowly in a pan and turned for a golden finish.

Course: Appetiser, Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

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

  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.

  2. Fry the potatoes in vegetable oil.
  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.
  4. In another bowl, whisk the eggs and milk until well combined.
  5. Add the Parmigiano Reggiano and mix well.
  6. Season with salt and pepper, then add the parsley and fried potatoes. Mix until evenly combined.
  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.
  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.
  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.