Classic Potato Frittata Recipes

CLASSIC ITALIAN POTATO FRITTATA

Classic Italian Potato Frittata image

One of the most traditional Italian recipes loved by kids and grown-ups. Learn all the tips and tricks to make perfect potato frittata every single time!

Provided by Andrea Soranidis - The Petite Cook

Categories Main

Time 30m

Number Of Ingredients 6

Ingredients

500 g medium-large potatoes
6 eggs
handful of fresh parsley, finely chopped
60 g Grana Padano or Parmesan Cheese, grated ((optional))
3 tablespoon extra virgin olive oil
sea salt and freshly cracked black pepper (to taste)

Steps:

Peel and chop the potatoes into 1-inch large cubes.
In a large pot of lightly salted boiling water, boil the potatoes for about 5 min, until just tender.
In the meantime, in a large bowl whisk the eggs until well combined, add in chopped parsley and season with salt and pepper.
Drain well the potatoes and add them into the bowl with the eggs. Fold in the cheese (if using) and lightly mix all ingredients.
Heat a large non-stick skillet with the olive oil over medium-low heat. Pour in the frittata mixture, making sure to distribute the potatoes evenly over the bottom of the pan.
Cover with a lid and cook for about 5-10 minutes, gently shaking the pan every now and then. When the frittata is easily pulled off from the bottom, is ready to be turned. Using a plate with the same diameter of the frittata, carefully put it on top and flip the frittata on the other side.
Cook on the other side for a further 2-5 minutes, this time without the lid.
When the frittata is fully cooked, remove from the pan and slide it gently onto a serving plate, and serve
Store leftovers in an airtight container and refrigerate for up to 2 days.

Nutrition Facts : Carbohydrate 15 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 172 mg, Sodium 221 mg, Fiber 2 g, Sugar 1 g, Calories 232 kcal, ServingSize 1 serving

POTATO FRITTATA

Potato Frittata image

In 1975, I took a trip to Spain to visit my nephew who was in the Air Force. While touring the small towns and villages, we could always buy a fresh slice of potato frittata. It was so tasty and filling, I just had to make my own version of it when I returned home!

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 medium potatoes, peeled, quartered and sliced
1 cup chopped onion
1 medium green pepper, chopped
1 to 2 tablespoons canola oil
3/4 cup diced fully cooked ham or cooked bulk pork sausage
10 large eggs
1 teaspoon paprika
Salt and pepper to taste
3 slices Velveeta, cut diagonally

Steps:

In a 10- or 12-in. skillet, saute potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through. , In a large bowl, whisk the eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set. , Broil 6 in. from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand 5 minutes before serving.

Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 278mg cholesterol, Sodium 349mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

CLASSIC POTATO FRITTATA

Classic Potato Frittata image

All it takes is 6 ingredients. Frittatas can be a great go-along to a meal or even it's centerpiece!

Provided by Butch Fertic @fertic13

Categories Eggs

Number Of Ingredients 6

Ingredients

1/4 cup(s) vegetable oil
1 1/2 pound(s) refrigerated or frozen shredded potatoes, thawed if frozen
1 cup(s) chopped onion
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper
4 - eggs, beaten

Steps:

In a 10-inch nonstick skillet over medium-high heat, heat oil. Add potatoes, onion, salt, and pepper and cook 10 to 15 minutes, or until golden brown, stirring occasionally.
Pour eggs over potatoes, cover, and cook 10 to 12 more minutes, or until eggs are set. Cut into wedges and serve.
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