Italian breakfast frittata recipe

Learn how to make an authentic potato frittata, one of the most traditional Italian recipes you can recreate.

breakfast fritatta

by Ellen Kinsey |
Updated on

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

  1. Peel and chop the potatoes into 1-inch large cubes.
  1. In a large pot of lightly salted boiling water, boil the potatoes for about 5 min, until just tender.
  1. In the meantime, in a large bowl whisk the eggs until well combined, add in chopped parsley and season with salt and pepper.
  1. Drain well the potatoes and add them into the bowl with the eggs. Fold in the cheese and lightly mix all ingredients.
  1. 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.
  1. 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.
  1. Cook on the other side for a further 5-7 min, this time without the lid.
  1. When the frittata is fully cooked, remove from the pan and serve on a large plate.
  1. Store leftovers in an airtight container and refrigerate for up to 2 days.

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