Description
This simple potato frittata is a soft, delicious, and easy-to-make dish using everyday ingredients. It’s a no-frills, budget-friendly meal packed with protein, perfect for brunch, breakfast, or lunch. The combination of tender pan-fried potatoes and fluffy, baked eggs with parmesan and fresh herbs makes it a crowd-pleaser that everyone will love.
Ingredients
Potatoes
- 2 tablespoon olive oil
- 16 oz (450 grams) Potatoes, peeled and cut into 1-inch cubes (2 large potatoes)
- ½ teaspoon fine salt
- ⅛ teaspoon black pepper
Egg Mixture
- 6 eggs
- ¼ cup cream or full-fat milk
- ¼ cup grated parmesan cheese (or your favorite hard grated cheese)
- ¼ heaped teaspoon salt
- A few cracks of black pepper
- 2 tablespoon chopped parsley (or ½ teaspoon dried herbs)
- 1 tablespoon chopped chives (or ½ teaspoon dried herbs)
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into 1-inch cubes, or ½-inch slices if the potatoes are small, aiming to keep the pieces uniform for even cooking.
- Pan-Fry the Potatoes: Heat olive oil in a 10-inch oven-proof nonstick or cast iron skillet over medium-high heat. Add potatoes, salt, and pepper. Gently pan-fry while stirring frequently for 13-15 minutes, or until the potatoes are tender when pierced with a fork.
- Preheat Oven & Whisk Egg Mixture: While potatoes cook, preheat the oven to 375 ℉ (190 ℃). In a large bowl, whisk together eggs, cream or milk, parmesan cheese, salt, pepper, parsley, and chives until well combined. Adjust seasoning if necessary.
- Add Egg Mixture to Potatoes: Pour the egg mixture evenly over the cooked potatoes in the pan. Reduce heat and cook gently until the egg edges begin to set, about 3 minutes.
- Bake the Frittata: Transfer the skillet to the preheated oven. Bake for approximately 6 minutes, or until the center is set and has a firm, jiggle-free texture.
- Cool and Serve: Remove from oven and let the frittata cool for 5 minutes. Cut into wedges and serve warm, perfect for brunch or a light meal.
Notes
- Use a heavy oven-proof skillet like cast iron for best heat retention and even cooking.
- You can substitute cream with full-fat milk for a lighter frittata.
- If you don’t have fresh herbs, dried parsley and chives work fine; adjust quantity to taste.
- Season the egg mixture to taste, especially if omitting or substituting the parmesan cheese.
- This frittata can be served hot or at room temperature and pairs well with a fresh salad.
