As sweet foods are usually eaten for breakfast in Italy, a frittata is eaten usually as a brunch or lunch. This egg and potato-based dish is a traditional, yet simple recipe that is perfect for the whole family.
A frittata can be compared to an open-face omelette with toppings such as meat, cheese, vegetables and potatoes cooked inside it. It is delicious served hot or cold.
Recipe from The Petite Cook
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6
Ingredients
500g medium-large potatoes
6 eggs
handful of fresh parsley, finely chopped
60g Grana Padano or Parmesan Cheese, grated (optional)
3 tbsp extra virgin olive oil
sea salt and freshly cracked black pepper to taste
Instructions
- 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 and lightly mix all ingredients.
- Heat a large pan with the olive oil over medium heat. Fold in the frittata mixture, making sure to distribute the potatoes evenly over the bottom of the pan.
- Cover with a lid and cook for 10 min, 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 5-7 min, this time without the lid.
- When the frittata is fully cooked, remove from the pan and serve on a large plate.
- Store leftovers in an airtight container and refrigerate for up to 2 days.
Popular articles to read next
20 Italian Breakfasts: The ultimate guide to breakfast in Italy