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Easy Frittata Recipe: Italian Potato Frittata

Vespa's recipes have appeared in "Midwest Living" and "Taste of Home". She belongs to Cook's Recipe Testers for "Cook's Illustrated".

fritatta-recipe-italian-potato-frittata

Quick & Easy Frittata

Frittata is an egg-based Italian dish that is easy to prepare and makes an elegant addition to any breakfast of brunch menu. Or whip on up for a quick and delicious lunch or dinner. Similar to an oven-baked omelette or a crustless quiche, you can be creative and use the ingredients you have on hand.

For me, Sunday is the perfect frittata day. I drag myself from the bed, rifle through the refrigerator and pull out anything that might be good in a frittata. I quickly sauté the ingredients in a little olive oil or butter and then add milk, eggs and some grated cheese. Pop it into a 350F oven and within 10 minutes you´ll have a hot frittata ready to serve with hot coffee or fresh squeezed orange juice. What could be easier than that?

You´ll need to use an oven-proof skillet. My cast iron skillet is the old standby for making frittatas. At the end of this page you´ll find a handy chart with ingredient ideas. Or, use up any leftovers still lingering in the refrigerator. This Italian potato frittata is one of our favorites, but I´m a sucker for any frittata flavored with fresh herbs. My husband loves leek, potato and thyme or bacon, tomato and Dijon mustard. You´re sure to find your own favorite flavor combination. Why not try a frittata this Sunday? Your family will thank you!


Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

8 portions

Ingredients

  • 2 Tablespoons olive oil
  • 1 small onion, diced
  • 10 large eggs, beaten
  • 1/2 cup milk or half-n-half
  • 1/2 cup parmesan cheese, grated
  • 1 lb. potatoes, chopped
  • 1 cup fresh spinach, chopped
  • 1 handful fresh basil, chopped
  • 1 large Roma tomato, seeded and diced
  • salt & freshly ground pepper, to taste
whisk the eggs

whisk the eggs

incorporate spinach and basil

incorporate spinach and basil

Instructions

  1. ¨Preheat oven to 350 Fahrenheit. In a medium oven-proof skillet, heat olive oil. Add chopped potatoes and onion and season to taste with salt and pepper.
  2. Saute over medium heat for 10-12 minutes, stirring occasionally, until potatoes are tender.
  3. In a large mixing bowl, combine milk, eggs and cheese. Whisk until all ingredients have been incorporated.
  4. Using a spatula, stir the spinach, tomato and basil into the egg mixture.
  5. Pour the egg mixture into the skillet and gently incorporate into the potato and onion.
  6. Slide skillet into the hot oven. Bake until egg mixture has set and top is golden, about 12 minutes.
  7. Serve hot with freshly squeezed orange juice or hot coffee and fresh fruit. Enjoy!
fritatta-recipe-italian-potato-frittata

Frittata Filling Ideas

MeatCheeseVegetables

chicken

brie

asparagus

turkey

parmesan

mushrooms

ham

Monterrey jack

garlic

chorizo

cheddar

onion

salame

goat´s cheese

leek

smoked salmon

cottage cheese

peas

tuna

ricotta

roasted red pepper

lobster

blue cheese

olives

shrimp

feta

artichoke

crab meat

smoked gouda

eggplant

steak

pepper jack

zucchini

shredded pork

montego

fresh herbs

Farm Fresh Eggs

We have the good fortune of living in an agricultural area where farm eggs can be readily found. We purchase eggs locally, from a farm where chickens are allowed to roam free and are fed a natural diet. Not only are farm raised eggs healthier, but they are also much more delicious than the commercial variety.

Does egg consumption lead to an increase in blood pressure or harmful cholesterol? Not according to recent studies. I found this information from Mercola to be very interesting:

  • Consuming more than 6 eggs per week does not increase risk of stroke.
  • Eating 2 eggs daily does not adversely affect endothelial function (an aggregate measure of cardiac risk) in healthy adults, which supports the view that dietary cholesterol maybe less detrimental to cardiovascular health than previously thought
  • Proteins in cooked eggs are converted by gastrointestinal enzymes, producing peptides that act as ACE inhibitors (thus lowering blood pressure)
  • A survey of South Carolina adults found no correlation of blood cholesterol levels with "bad" dietary habits, such as use of red meat, animal fats, butter, eggs, whole milk, bacon, sausage and cheese.

So eat your eggs and enjoy them!


More Delicious Breakfast Recipes:


Comments

Theblogchick from United States on June 22, 2020:

I must try your recipe Vespa. Thanks for sharing

Vespa Woolf (author) from Peru, South America on May 18, 2019:

Thank you for stopping by, Patricia Scott!

Patricia Scott from North Central Florida on May 17, 2019:

This looks yummy and I am always looking for something to take to church for our morning social hour. this will be a hit Thank you for sharing ps

Brian Dooling from Connecticut on April 26, 2015:

This looks so good! The pictures are great and the recipe is so simple to make, definitely have to try this soon! voted up!

Vespa Woolf (author) from Peru, South America on January 31, 2015:

Thanks pstraubie48!

Patricia Scott from North Central Florida on January 31, 2015:

This does resemble a quiche ...I will have to give it a try. I really like the versatility of ingredients. thanks for sharing. Angels are on the way to you today ps

Tanya Jones from Texas USA on January 03, 2015:

This sounds delish.

Vespa Woolf (author) from Peru, South America on January 03, 2015:

Thanks for your comment and and votes Phyllis Doyle!

Vespa Woolf (author) from Peru, South America on January 03, 2015:

Thanks BWD316!

Vespa Woolf (author) from Peru, South America on January 03, 2015:

Enjoy the frittata vocalcoach!

Vespa Woolf (author) from Peru, South America on January 03, 2015:

Thanks for your support Peggy W!

Phyllis Doyle Burns from High desert of Nevada. on January 03, 2015:

OMGosh! I am going shopping today and for sure picking up ingredients for this recipe. Thanks for sharing it and thanks a lot for the information on eggs and the new study.

V: Up, U, A, I and H+

Brian Dooling from Connecticut on January 03, 2015:

Simple, quick and delicious! Great recipe!

Audrey Hunt from Pahrump NV on January 03, 2015:

I love the look of this frittata. This will be my first time trying this. Your instructions are so easy to follow. Thanks!

Peggy Woods from Houston, Texas on January 03, 2015:

We had a frittata for breakfast this morning...or rather I should say brunch. Yours looks delicious! The information about consumption of eggs and cholesterol is interesting. Thanks! Sharing this!

Vespa Woolf (author) from Peru, South America on December 16, 2014:

pstraubie48, thanks for your comment!

Patricia Scott from North Central Florida on December 15, 2014:

This looks sooo good. I know that I will enjoy this and I do appreciate the explicit instructions.

Angels are on the way to you ps

Rose Clearfield from Milwaukee, Wisconsin on December 14, 2014:

It looks delicious and filling! Thanks for sharing!

Vespa Woolf (author) from Peru, South America on December 06, 2014:

Au fait, I'm glad you survived the move! Thanks for taking the time to comment, despite your busy schedule.

C E Clark from North Texas on December 04, 2014:

This looks delicious, and I'm hungry right now. This frittata has ingredients I love, plus it's quick and easy. Perfect when a person is in a hurry.

Sorry I've been away for several days, but I was moving and it took every minute of my time. Nope, didn't even eat of sleep for a couple of the last days. Hope your Christmas plans are going smoothly . . .

Vespa Woolf (author) from Peru, South America on November 28, 2014:

Thanks for your comment skperdon!

Vespa Woolf (author) from Peru, South America on November 28, 2014:

Thanks lindacee! Yes, our Spanish friends do "tortilla de patata" for tapas and we love it! Frittatas are very versatile.

skperdon from Canada on November 28, 2014:

Mmmm! got to make this! Thanks for sharing vespawoolf.

Cynthia Zirkwitz from Vancouver Island, Canada on November 28, 2014:

Rich and yummy and almost irresistible (were I not such a disciplined vegan hahahha).

Linda Chechar from Arizona on November 28, 2014:

This is a fabulous idea for a quick and easy breakfast for holiday guests. The combinations are limitless and you can feed a crowd for little $$. I would also do this for impromptu appetizers. Thanks for sharing the recipe.

Vespa Woolf (author) from Peru, South America on November 28, 2014:

ChitirangadaSharan, I´m glad you´re going to make this for your family. And thank you for pointing out the nutritional content, too!

Vespa Woolf (author) from Peru, South America on November 28, 2014:

DDE, I´m so glad you´re going to try this frittata! Enjoy.

Vespa Woolf (author) from Peru, South America on November 28, 2014:

Thanks AliciaC!

Chitrangada Sharan from New Delhi, India on November 28, 2014:

This is quite innovative and combines lot of nutrition as well! I am sure it is delicious and would be loved by all age groups. The instructions and pictures are very helpful. Voted up!

Thanks for suggesting my Sunday recipe!

Devika Primić from Dubrovnik, Croatia on November 28, 2014:

Sounds a lovely idea and looks so delicious. The ingredients are easy to find and will have to try this simple recipe.

Linda Crampton from British Columbia, Canada on November 27, 2014:

This frittata sounds very tasty. Eating it certainly would be a great way to start a Sunday! Thank you for sharing the recipe.

Vespa Woolf (author) from Peru, South America on November 27, 2014:

I'm glad you're going to try this Suzanne Day!

monia ben saad from In my Dream on November 27, 2014:

it's great and look like pizza hhhh

Suzanne Day from Melbourne, Victoria, Australia on November 27, 2014:

Wow this really is an easy looking recipe and I'm going to try it out for my kids. Thank you so much for posting this frittata recipe, voted awesome!

Vespa Woolf (author) from Peru, South America on November 27, 2014:

GetitScene, it´s nice to know that you also enjoy frittatas!

Vespa Woolf (author) from Peru, South America on November 27, 2014:

Susan Recipes, I hope you have the chance to try a potato frittata soon!

Vespa Woolf (author) from Peru, South America on November 27, 2014:

Ericdierker, thank you for your kind words!

Dale Anderson from The High Seas on November 27, 2014:

I make frittata all the time and it's one of the best breakfasts ever! Bravo!

Susan from India on November 27, 2014:

I have never tried a Potato Frittata before. It looks simply amazing and very delicious. Thanks for sharing the recipe.

Eric Dierker from Spring Valley, CA. U.S.A. on November 27, 2014:

It is just great how you weave in life into your recipes. This one is definite for this Sunday. Thank you

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