Frittata di Patate Recipe Guide

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Frittata di Patate

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Course Appetizer

Cuisine Italian

Equipment

• Equipment Needed
• Non-stick skillet (10-12 inches)
• Mixing bowl
• Spatula
• Knife and cutting board

Ingredients

  

• Ingredients:
• 4 medium potatoes Yukon Gold or Russet, thinly sliced
• 6 large eggs beaten
• ½ cup grated Pecorino Romano cheese or Parmesan
• 2 tablespoons olive oil
• 2 cloves garlic minced
• Salt and black pepper to taste
• Optional: Fresh herbs parsley, basil, or chives

Instructions

 

• Method:
• Prepare the Potatoes:
• Peel and thinly slice the potatoes into even rounds. Pat them dry with a paper towel to remove excess moisture.
• Cook the Potatoes:
• Heat the olive oil in a non-stick skillet over medium heat. Add the potato slices in a single layer, sprinkle with salt, and cook for about 5–7 minutes, flipping occasionally, until they turn golden and slightly crispy. Add the garlic in the last minute of cooking.
• Whisk the Eggs:
• In a mixing bowl, whisk the eggs with cheese, a pinch of salt, and black pepper. If using herbs, add them here.
• Combine and Cook:
• Reduce the heat to low, evenly distribute the potatoes in the skillet, and pour the egg mixture over them. Gently tilt the pan to spread the eggs.
• Set the Frittata:
• Cover the skillet with a lid and cook for 7–10 minutes until the eggs are mostly set and puffed up.
• Flip (Optional):
• For an evenly cooked top, carefully slide the frittata onto a plate, invert the skillet over it, and flip it back into the pan. Cook for another 2–3 minutes.
• Serve:
• Slide the frittata onto a serving plate and let it rest for 2–3 minutes before slicing. Serve warm or at room temperature.
• Variations and Tips:
• Add-ins: Enhance the flavor with cooked bacon, sautéed onions, or roasted vegetables.
• Cheese Substitutions: Use mozzarella, feta, or Gruyère for different flavor profiles.
• Dietary Adjustments: Substitute egg whites for a lighter version or use plant-based egg alternatives for a vegan option.

Keyword Frittata di Patate

Frittata di Patate, or potato frittata, is a simple yet delicious Italian dish commonly enjoyed across the country. While it’s beloved in many regions, it’s particularly popular in the southern part of Italy, where ingredients like eggs, potatoes, and olive oil are pantry staples. This versatile dish can serve as a satisfying breakfast, lunch, or even dinner. From my own personal experience, the magic lies in the crispy potatoes paired with the creamy texture of eggs. Let me show you how I make this classic dish, ensuring it’s approachable for beginners and easily adaptable to your preferences.

Notes on What to Expect:

This frittata has a beautiful golden crust on the outside and a creamy, custard-like texture inside. The potatoes provide a satisfying bite, while the cheese adds richness. Perfectly versatile, it pairs wonderfully with a fresh salad or a slice of crusty bread.

Recipe Details:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories per Serving: ~220 kcal
• Cost of Ingredients: Budget-friendly (~$5)
• Cuisine: Italian
• Course: Breakfast, Lunch, or Light Dinner

Ingredients:

• 4 medium potatoes (Yukon Gold or Russet), thinly sliced
• 6 large eggs, beaten
• ½ cup grated Pecorino Romano cheese (or Parmesan)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Optional: Fresh herbs (parsley, basil, or chives)
• > Go get the must-have equipment and ingredients for creating a Savory  #Frittata di Patate  now.

Equipment Needed:

• Non-stick skillet (10–12 inches)
• Mixing bowl
• Spatula
• Knife and cutting board
• > Go get the must-have equipment and ingredients for creating a Savory  #Frittata di Patate  now.

Method:

1. Prepare the Potatoes:
   Peel and thinly slice the potatoes into even rounds. Pat them dry with a paper towel to remove excess moisture.
2. Cook the Potatoes:
   Heat the olive oil in a non-stick skillet over medium heat. Add the potato slices in a single layer, sprinkle with salt, and cook for about 5–7 minutes, flipping occasionally, until they turn golden and slightly crispy. Add the garlic in the last minute of cooking.
3. Whisk the Eggs:
   In a mixing bowl, whisk the eggs with cheese, a pinch of salt, and black pepper. If using herbs, add them here.
4. Combine and Cook:
   Reduce the heat to low, evenly distribute the potatoes in the skillet, and pour the egg mixture over them. Gently tilt the pan to spread the eggs.
5. Set the Frittata:
   Cover the skillet with a lid and cook for 7–10 minutes until the eggs are mostly set and puffed up.
6. Flip (Optional):
   For an evenly cooked top, carefully slide the frittata onto a plate, invert the skillet over it, and flip it back into the pan. Cook for another 2–3 minutes.
7. Serve:
   Slide the frittata onto a serving plate and let it rest for 2–3 minutes before slicing. Serve warm or at room temperature.

Variations and Tips:

• Add-ins: Enhance the flavor with cooked bacon, sautéed onions, or roasted vegetables.
• Cheese Substitutions: Use mozzarella, feta, or Gruyère for different flavor profiles.
• Dietary Adjustments: Substitute egg whites for a lighter version or use plant-based egg alternatives for a vegan option.
• > Go get the must-have equipment and ingredients for creating a Savory  #Frittata di Patate  now.

Nutritional Information (Per Serving):

• Calories: ~220
• Protein: ~11g
• Carbohydrates: ~20g
• Fat: ~11g

Closing :

I hope this guide has made preparing Frittata di Patate seem a little less daunting. Have you tried making it before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so don’t hesitate to leave your thoughts or share your experience.