Potato Frittata

The potato frittata is a simple and rustic dish, a classic of Italian cuisine that embraces versatility and comfort food. Here is the recipe:

Ingredients

• Potatoes: 300 g
• Eggs: 4
• Grated cheese (Parmesan or Pecorino): 50 g
• Salt: to taste
• Black pepper: to taste
• Chopped parsley: 2 tablespoons
• Extra virgin olive oil: to taste

Preparation

1. Start by peeling the potatoes and cutting them into cubes that are not too large.
2. Heat a drizzle of oil in a pan and sauté the potatoes until they are golden and tender inside. Adjust with salt and pepper during cooking.
3. In a bowl, beat the eggs with the grated cheese, chopped parsley, a pinch of salt, and a grind of pepper.
4. When the potatoes are ready, pour the egg mixture into the pan with the potatoes, making sure the batter is evenly distributed.
5. Cook the frittata over medium-low heat, covering the pan with a lid. After about 5-7 minutes, when the bottom is golden, flip the frittata using a plate and cook the other side as well.
6. Once the second side is also golden, the frittata is ready to be served.

Fun Facts

The potato frittata can be customized in many ways: by adding sautéed onion before the potatoes, enriching it with pieces of sausage or speck, or with aromatic herbs to your taste. It is also excellent both hot and cold, and can be a perfect idea for a picnic or a buffet.

If you don’t have one or more ingredients, tell me which one you’re missing and I’ll try to suggest a suitable alternative.