In this post, you’ll learn how to easily make an Italian potato frittata. There is no one correct way to make a frittata – ask 10 Italians and you’ll get 10 different answers.
This Italian recipe I find to be very simple and produced good results (you’ll see it in my video). It was actually given to me from my mother-in-law, or maybe it was my Aunt Gloria…. I don’t recall. 🙂
Calling this a frittata may seem rather intimidating but I promise it isn’t! As I like to say, if I can do it, so can you! So why not give it a try!
What are Frittatas?
Frittatas are like egg omelets, but open faced. They are more commonly made in Italy and other European countries than they are here in the Americas. They are perfect for breakfast, or a light lunch.
The beauty about any kind of recipe such as this Italian one is that you can use whatever you have on hand. My Aunt Gloria loves to make these and each time it’s different.
What Kind of Potato to Use in a Potato Frittata Italian Style
As you’ll see in my video below, I use two baking potatoes sliced thin. They worked great and I have no complaints! If you don’t have any baking potatoes on hand but have another variety like Yukon Gold or Reds, use those. You’ll be fine!
What Kind of Cheese to Use in an Italian Frittata?
This potato frittata also uses Italian Romano cheese as an ingredient, but when it comes down to it – just use what you have on hand. Throw in some mushrooms, tomatoes or some herbs. It will taste fantastic!
There are a zillion ways to make frittatas, such as my Spinach Frittata which uses frozen spinach. so you’ll either like this recipe or not. You may find by making your own adjustments you’ll perfect it the way you want it. Maybe you’ll like it just the way it is!
Feel free to experiment to suit your tastes!
Watch my video to see how to easily make my version of a potato frittata.
- 2 potatoes sliced thin
- 2 1/2 TBLE Romano cheese
- 2 cloves garlic chopped
- 3 eggs beaten
- 1 TBLE olive oil
- In a large frying pan heat the olive oil over medium heat.
- Add in the sliced potatoes and spread evenly over surface of pan.
- Cook until the potatoes until they are browned slightly. Do not let burn.
- Meanwhile whisk the eggs and add in the Romano cheese too.
- Flip the potatoes over when browned and add in the garlic cloves.
- Cook for about 2 minutes.
- Add the egg (whisk it again if need be) so it covers the potatoes.
- Let cook for about 5 minutes or until it begins to puff up nicely.
- Flip the frittata and cook for about 2 minutes or until the egg is fully cooked.
- Transfer to a plate and enjoy!
TIP #2: To cut back on cholesterol, try using just egg whites, but double the amount of eggs to compensate. You can really use your own measurements. But don’t add too many potatoes because it will be more of a potato with egg recipe.
TIP #3: Serve with some fresh espresso. Don’t have any? Try making some at home with a stovetop espresso maker.