Stovetop Egg Potato Frittata

Egg Potato Frittata is a simple, genuine and quick to prepare meal. A rustic dish typical of many cuisines, to be enjoyed also as a tasty appetizer, as a finger food at brunch time or as a breakfast dish, accompanied by a fresh salad or mixed vegetables. The basic recipe uses potatoes, eggs, parsley, parmesan, salt and pepper, but it can be enriched as you prefer, for example with onions, other aromatic herbs, spices, stretched curd cheeses or cured meats: it is in fact an excellent solution to empty the fridge.

The preparation is really easy: you just need to peel the potatoes and lightly blanch them in salted water; at this point add them to the eggs, beaten and flavored with herbs and parmesan, then cook the mixture in a pan with a drizzle of oil, until the surface is golden brown. Once ready, you can enjoy the potato fritatta hot or cold.

What is Egg Potato Frittata?

The potato frittata has deep roots in European culinary history, particularly in Italy and Spain, where it evolved from simple, peasant-style dishes that utilized inexpensive and readily available ingredients. Its origins can be traced back to the Spanish tortilla de patatas, a thick omelet made with eggs and potatoes, which became popular in Spain during the 18th century. This dish was likely influenced by earlier Middle Eastern and Mediterranean egg-based recipes. As potatoes became more widely cultivated in Europe after their introduction from the Americas in the 16th century, they became a staple ingredient for hearty and affordable meals.

In Italy, the frittata di patate emerged as a regional variation, often enriched with cheese, onions, herbs, and cured meats, reflecting local flavors and traditions. Over time, the dish spread across Europe and beyond, adapting to different culinary cultures. Italian immigrants brought it to the United States, Argentina, and other parts of the world, where it became a beloved comfort food. Today, the potato frittata remains a symbol of rustic, home-style cooking, cherished for its simplicity, versatility, and rich history.

Pro Tips for The Best Egg Potato Frittata

• Cut the potatoes into thin, uniform slices so they cook evenly. If slices are too thick, they may stay undercooked, while thin slices create a smoother texture.
• A non-stick or well-seasoned cast-iron pan is ideal to prevent sticking. Make sure the pan is properly heated before adding the egg mixture.
• Whisk the eggs thoroughly with a pinch of salt and pepper to create a light, fluffy texture. Some people add a splash of milk or cream for extra creaminess.
• Once you pour the egg mixture over the potatoes, let it cook undisturbed over low heat until the edges start to firm up. This prevents breaking when flipping.
• For a perfect flip, slide the frittata onto a plate, place the pan over it, and quickly flip it back into the pan. Alternatively, finish it under a broiler for an easier, mess-free option.
• Allow the frittata to sit for a few minutes after cooking. This helps the flavors develop and makes slicing easier.

What Are The Best Potatoes to Use For This Frittata?

Opt for waxy potatoes (like Yukon Gold or red potatoes) instead of starchy ones. They hold their shape better and provide a creamier texture inside the frittata.

Do I Have to Pre-Cook the Potatoes For This Frittata?

Yes, you should pre-cook the potatoes before adding them to the frittata. Adding raw potatoes directly to the egg mixture would result in uneven cooking and a crunchy texture. Cooking them first creates a soft, creamy interior and helps them blend well with the eggs for the perfect frittata.

What Else Can I Add to This Frittata?

You can customize it as you prefer! Adding onions or leeks brings a sweet, caramelized taste, while cheese like Parmesan, mozzarella, or goat cheese adds creaminess. Fresh herbs such as parsley, basil, or thyme provide a burst of freshness, and cured meats like pancetta, prosciutto, or chorizo give it a savory kick. For extra nutrition and color, you can also incorporate vegetables like spinach, bell peppers, or zucchini. Mix and match these ingredients to create a frittata that suits your taste!

Can I Bake This, Instead?

Of course! For a lighter version, you can bake the potato frittata in the oven: proceed as per the recipe and, when it is time to cook, pour the mixture into a pan, lined with baking paper, and bake at 360°F/180°C for about 20 minutes. Once cooked, remove from the oven, let it cool and enjoy.

What Can I Serve With This Egg Potato Frittata?

You can serve potato frittata with a variety of sides to create a balanced meal. Pair it with a fresh green salad for a light contrast, crusty bread or toasted baguette for added texture, and a dollop of sour cream or yogurt for extra creaminess. For a heartier option, serve it with grilled vegetables, cured meats, or a bowl of soup. It also pairs well with a glass of white wine or fresh juice for a complete and delicious meal!

Can This Egg Potato Frittata be Made in Advance?

Yes! Potato frittata can be made in advance and stored for later. Once cooked, let it cool completely, then refrigerate it in an airtight container for up to 3 days. You can serve it cold, at room temperature, or reheat it in a pan or oven for a few minutes. It’s perfect for meal prep, picnics, or quick breakfasts!

Does Egg Potato Frittata Freeze Well?

Yes, you can freeze potato frittata, but its texture may change slightly. To freeze, let it cool completely, then wrap it tightly in plastic wrap and foil or store it in an airtight container. It lasts up to 2 months in the freezer. To reheat, thaw in the fridge overnight and warm it in the oven or a pan for the best texture. Avoid microwaving, as it can make the eggs rubbery.

How to Store Egg Potato Frittata

To store leftover potato frittata, let it cool completely, then place it in an airtight container or wrap it tightly in plastic wrap. Keep it in the refrigerator for up to 3 days. Reheat in a pan or oven for the best texture, or enjoy it cold for a quick meal. Avoid microwaving for too long, as it can make the eggs rubbery.

How to Make Egg Potato Frittata

Peel the potatoes and slice them not too thick.

Cook the potatoes in a saucepan with plenty of water for 10 minutes.

In a large bowl, break the eggs.

Flavor with a tuft of fresh parsley, washed and chopped.

Add the parmesan and beat all the ingredients with a fork.

Pour the drained and cooled potatoes into the eggs and season with salt.

Season with a pinch of pepper.

Mix all the ingredients well.

Pour a drizzle of oil into a 24cm diameter non-stick pan and heat it on the stove.

Pour the potato and egg mixture into the pan.

Cover with the lid and cook for about 10 minutes.

Using the lid or a plate, turn the frittata upside down and continue cooking for another 10 minutes on the other side. Once golden brown, transfer the frittata to a serving dish and let it rest for a while.

Enjoy!