A traditional Italian potato frittata is super quick, tasty and cheap, it makes a delicious vegetarian meal for the whole family, and it really couldn’t be easier.
This delicious and comfort recipe with 5 ingredients is just perfect for when your fridge is empty, it’s really a no brainer and makes everyone happy. Plus, it’s soft and packed with flavor since the golden potatoes shine alongside rosemary and some grated parmesan cheese or cheddar.
If you have some roasted potatoes to hand, you can use them here, but cooking them from scratch doesn’t take long.
And there’s no need to boil them first (life is too short!) or fry them to perfection until crispy.
A last-minute potato frittata must be EASY, right?
WHAT YOU NEED FOR THIS RECIPE:
- Cheese (parmesan or cheddar)
- Olive oil
- Salt & pepper
and a non-stick pan…
HOW TO COOK A POTATO FRITTATA:
Gently pan-fry potatoes, rosemary, and seasoning in a non-stick pan with a small amount of olive oil.
It takes about 10-12 minutes on medium heat, the potatoes cook nicely and pack plenty of flavor without the greasy smell and the calories that come with fried potatoes.
- While the potato cooks, whisk the eggs with salt, pepper, and grated cheese
- Pour the egg mixture into the pan over the potatoes
- Reduce heat to low, cover, and cook until eggs are set (about 5 minutes)
- Flip on the other side and cook for a couple of minutes. Done.
Cooking method: you can either bake or pan-fry a potato frittata or, if your skillet is not nonstick, you can finish cooking the eggs in the oven. Preheat the broiler, then place skillet under the broiler until the top of the frittata is browned.
Flavor: potato and rosemary frittata was a staple in my house when I was a kid, but frittata is actually a blank canvas for many different ingredients. Herbs like rosemary, thyme or parsley work well and you can add also your favorite cheese to the egg mixture. The possibilities are endless.
You can serve it warm or cold, it keeps well in the fridge in an airtight container (up to 3 days) and you can reheat leftovers in the microwave!
Plus, frittata is super versatile, it makes a great party food recipe and feeds a crowd: whip up a big batch, cut it into slices or cubes for everyone.
If you make this potato frittata, pls let me know. Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Potato frittata with cheese and rosemary
- 1 lb potatoes, peeled and cut into cubes (450 grams)
- 3 eggs
- 1/4 cup parmesan cheese, grated
- 1 Tbsp fresh rosemary, chopped
- 1/2 Tbsp olive oil
- 3/4 tsp fine salt
- 1/8 tsp black pepper
- Peel and cut the potatoes into 1-inch cubes.
- Heat a non-stick pan (I use a 9-inch pan) and add 1/2 Tbsp of olive oil.
- Add potatoes, rosemary, 1/4 tsp of fine salt and gently pan fry over medium heat, stirring frequently, for about 10-12 minutes or until the potatoes are soft and brown.
- While the potatoes cook, whisk the eggs, cheese, 1/2 tsp of salt and pepper.
- Pour the egg mixture evenly over the potatoes, reduce the heat, cover and cook until the eggs are just set (this will take about 5 minutes). At this point the frittata is ready to be turned.
- Now place a large plate (or a large lid) face-down on top of the pan and flip the two, so that the frittata falls onto the plate upside down. Then, carefully slide the frittata off of the plate and back into the pan.
- Keep cooking the frittata on the other side for a couple of minutes.
- Serve warm or cold.