Potato Frittata (Frittata di Patate)
A fluffy, pan‑cooked Italian omelette packed with thinly sliced potatoes and fresh herbs, perfect for a leisurely weekend breakfast or a quick weekday start.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 5
Heat the olive oil in a non‑stick 24 cm (9‑inch) skillet over medium heat and add the potatoes, spreading them in an even layer; cook 5‑7 minutes, stirring gently, until just tender and lightly golden.
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Step 2 of 5
Add the onion, season with salt and pepper, and sauté another 3‑4 minutes until translucent; stir the mixture to distribute evenly.
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Step 3 of 5
In a bowl whisk together the eggs, milk, grated Parmigiano, parsley, and a pinch of salt and pepper; pour the custard over the potatoes and onion, tilting the pan so it settles uniformly.
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Step 4 of 5
Reduce the heat to low, cover, and cook 8‑10 minutes until the edges are set but the centre still jiggles slightly; then place the skillet under the grill (broiler) for 2‑3 minutes until the top is puffed and golden.
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Step 5 of 5
Slide the frittata onto a serving plate, let rest a minute, cut into wedges and serve warm or at room temperature.
Notes from the kitchen
If you cannot find Parmigiano‑Reggiano, a good-quality grated Pecorino works as a substitute. The frittata keeps refrigerated for up to two days; reheat gently in a skillet.
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