A classic Italian dish, Frittata di Patate is simple, comforting, and wonderfully flavorful. With crispy potatoes and tender eggs cooked together into a golden, satisfying frittata, this recipe is perfect for breakfast, brunch, lunch, or even a light dinner. Served warm or at room temperature, it’s a versatile dish that fits beautifully into any meal of the day.
Why You’ll Love This Recipe
This Italian Frittata di Patate is loved for its simplicity, versatility, and rich flavor. Thinly sliced potatoes cook until beautifully golden, while the eggs turn light and tender with the help of a little Parmesan cheese. It comes together quickly, uses simple everyday ingredients, and tastes delicious whether freshly made or eaten as leftovers.
You can easily customize it with herbs or vegetables, and it works wonderfully for meal prep. It’s a wholesome, budget-friendly, and deeply satisfying Italian classic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3–4 medium potatoes (about 1 lb), peeled and thinly sliced
6 large eggs
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt and pepper to taste
1 small onion, thinly sliced (optional)
Directions
Peel the potatoes and slice them into thin rounds, about 1/8 inch thick.
Heat the olive oil in a large non-stick or cast iron pan over medium heat.
Add the potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until golden and tender. If using onion, add it after 5 minutes.
In a bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
Reduce the heat to low and pour the egg mixture evenly over the potatoes.
Cook for 8–10 minutes until the edges are mostly set and the center is slightly soft.
Flip the frittata using a plate or spatula, then cook the second side for about 5 minutes, or until fully set.
Allow it to cool slightly, slice into wedges, and serve warm or at room temperature.
Add fresh herbs like parsley, basil, or thyme for extra aroma.
Mix in vegetables such as spinach, zucchini, or mushrooms.
Replace Parmesan with Pecorino Romano or a blend of cheeses.
Add a touch of butter to the olive oil for a richer flavor.
Finish under the broiler if you prefer not to flip the frittata.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in a pan over low heat or warm briefly in the microwave.
Freeze individual slices for up to 1 month. Thaw in the refrigerator before reheating.
FAQs
Can I add other vegetables to the frittata?
Yes, vegetables like spinach, zucchini, or bell peppers work well. Sauté them lightly before adding them to the eggs.
Can I bake the frittata instead of cooking it on the stove?
Yes, you can bake it at 350°F (175°C) for about 20–25 minutes or until fully set.
How thin should the potatoes be sliced?
Slice them around 1/8 inch thick so they cook evenly and become tender.
Can I use a different cheese?
Yes, cheeses such as Pecorino Romano, mozzarella, or a mild melting cheese are great options.
Why did my frittata stick to the pan?
Using a high-quality non-stick or well-seasoned cast iron pan and enough oil prevents sticking.
Can I make this frittata ahead of time?
Yes, it stores beautifully and can be made in advance for up to 3 days.
Can I serve frittata cold?
Absolutely. It tastes wonderful warm, cold, or at room temperature.
How do I flip the frittata safely?
Place a large plate over the pan, invert the pan to flip the frittata onto the plate, then slide it back into the pan.
What potatoes work best?
Waxy potatoes like Yukon Gold hold their shape well, but any potato will work.
Can I double the recipe?
Yes, but use a larger pan or bake it to ensure even cooking.
Conclusion
This Italian Frittata di Patate is a timeless dish that brings together simple ingredients to create a comforting and flavorful meal. Whether enjoyed fresh from the pan or saved for later, it’s versatile, satisfying, and wonderfully easy to prepare. This recipe is ideal for busy days, leisurely brunches, or whenever you crave a wholesome Italian classic. Enjoy every slice!
A simple and classic Italian dish made with thinly sliced potatoes and eggs, this Frittata di Patate is golden, flavorful, and perfect for any meal of the day. It’s easy to prepare, budget-friendly, and delicious warm or cold.
Author:Sophia
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4–6 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
3–4 medium potatoes (about 1 lb), peeled and thinly sliced
6 large eggs
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt and pepper to taste
1 small onion, thinly sliced (optional)
Instructions
Peel and slice the potatoes into 1/8-inch thick rounds.
Heat olive oil in a large non-stick or cast iron skillet over medium heat.
Add potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until golden and tender. If using onion, add it after 5 minutes.
In a bowl, whisk together eggs, Parmesan, salt, and pepper.
Reduce heat to low and pour the egg mixture evenly over the potatoes.
Cook for 8–10 minutes until mostly set with a slightly soft center.
Flip the frittata using a plate or spatula and cook the other side for about 5 minutes until fully set.
Let it cool slightly, then slice and serve warm or at room temperature.
Notes
Use waxy potatoes like Yukon Gold for best texture.
Add fresh herbs or sautéed vegetables for variety.
Use a well-oiled non-stick or cast iron skillet to prevent sticking.
To avoid flipping, finish cooking under a broiler until set and golden.
Frittata tastes great cold, making it ideal for meal prep or leftovers.
