Potato Frittata

Eggs and potatoes, a delicious breakfast combination. Eggs, potatoes, parsley and romano cheese? Even better. This is one of two frittatas I grew up with.  Most often eaten for lunch rather than breakfast. I can clearly remember walking into the kitchen of my grandmother’s house and seeing this frittata waiting for me with fresh Italian bread.


Potato frittata is wonderful on Italian bread and makes for a fabulous breakfast, lunch or dinner.  However, it’s equally delicious served all by it’s lonesome. At this point in my life, I usually skip the bread and just eat the frittata, reserving the extra carb calories for pasta or dessert. If you add a salad, It becomes an excellent option for entertaining. Naturally gluten-free and vegetarian, it appeals to many. Love that!

Of course, there wasn’t a written recipe for her potato frittata. Nonetheless, I was fed by her countless times and the flavors for this frittata and all of her recipes were imprinted on my taste buds. It took me a couple of tries, adjusting the proportions of ingredients, but I’m now satisfied! My technique for cooking the frittata varies slightly from my grandmother’s, making it a little easier for novice cooks. I begin by cooking the frittata in a skillet on the stove and place it under the broiler of the oven to finish out the last few minutes of cooking time. My grandmother would cook the frittata entirely on the stove, flipping it out onto a plate, then back into the pan to cook the other side.

It brings me so much joy to recreate her recipes. They not only nourished us, but also educated us on eating right, taught us the importance of serving others, and expanded our horizons regarding flavors and ingredients. As I was testing this recipe one more time this morning (making sure it’s perfect just for you), my daughter walked into the kitchen and asked, “what are you making?” I knew by the tone of her voice that the aroma had drawn her in and she was waiting to sample. One bite and she was hooked, asking to have it again tomorrow. proud mama? yes! I know your friends and family will love this frittata as much as my sweet girl does. Give it a try. It’s simple, easy on the wallet, and delicious.

Serves: 2-4.  The recipe is easily doubled, but a larger skillet is required.


  • 1 large russet potato, peeled and sliced into just under 1/4″ thickness
  • 5 tablespoons extra-virgin olive oil, divided
  • 4 large eggs
  • 1/4 cup whole milk
  • 1/2 cup freshly grated Pecorino Romano cheese
  • 2 (heaping) tablespoons Italian flat leaf parsley, finely chopped
  • 1/4-1/2 teaspoon sea salt (I use 1/2 teaspoon salt, but with the saltiness of the pecorino, you may want to go with 1/4 teaspoon)
  • freshly ground black pepper to taste



Preheat the broiler.

Over medium-high heat, heat 3 tablespoons olive oil in a 10-inch skillet until shimmering. Fry potato slices in hot oil working in batches, turning when deep golden brown. When cooked, potatoes should be crisp on the outside, deep golden brown on both sides, and tender on the inside. Remove cooked potatoes to a dish lined with paper towels to absorb extra oil. When frying is complete, discard the used oil. I have tried using the oil for frying the potatoes to cook the frittata, but it doesn’t work, its best to start with fresh oil and not compromise the flavor of the frittata.

In a medium mixing bowl whisk the eggs, milk, cheese, parsley, salt, and pepper together until well combined. Over medium heat, heat the remaining 2 tablespoons of oil in the now clean 10-inch skillet. When hot, but not smoking, add the egg mixture. Allow to set up for about 30 seconds, then begin pulling the egg from the sides of the skillet in towards the center With a rubber spatula, redistributing the uncooked egg to the outer part of the skillet. Continue doing this until the frittata is about 75% cooked. At this point, add the cooked potato slices to the top and place the skillet under the broiler. It will only take a few minutes to finish cooking. Be sure to keep an eye on it and check frequently. For me, 4 minutes was the magic number but could be anywhere from 3-6 minutes. The frittata will be puffed and golden when ready and then fall as it cools. Turn the frittata out onto a serving platter and you’re ready to eat. As I mentioned above, this makes for a great sandwich but is also perfect on its own or with a salad.


4 thoughts on “Potato Frittata

  1. Great looking recipe, and one that seems well suited to help clean out the fridge.

    1. Thank you! Yes, I always have the ingredients for this frittata on hand. It’s one of my favorites!

  2. Looks delicious! I can’t wait to try it. Is it still good if you were to make ahead of time?

    1. I don’t mind eating it at room temp at all. It’s very dramatic if you bring it to the table hot out of the oven because it’s puffed and beautiful, but still excellent if made ahead of time.

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