Potato Frittata Recipe

11 Jun

To the self-sufficient family, eggs and potatoes abound.  And what garden or yard would not be complete without the fresh herb garden?  Combine the eggs, potatoes and fresh herbs and you have a wonderful meal, no matter the time of day.

One of the benefits in cooking a frittata is that it can be cooked in just one skillet, this reduces the dishes you need to wash, saving precious water at the same time.  Besides, we all know we have more important things to do than to wash dishes.  A frittata is left open and sets up slowly.  Because it sets up slower and not folded over like an omelet, it can accommodate much heavier fillings.  They are versatile and over time you will learn the many, many combinations and flavors you can achieve with this wonderful basic frittata recipe.

While the recipe is written for the average kitchen, which does not have a large old-fashioned cast iron skillet, it can be fully cooked in one.  This is what I do because I don’t like the extra dishes and baking sheets when I can do it in a single cast iron skillet.

Also, many have been searching for “single serving” frittata recipes.  This recipe is larger, but to make a single serving all you need to know is 1 ounce of potato to 1 egg and use your imagination from there.


  • 8 ounces red potatoes
  • 1/2 cup sliced onion
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 tablespoons olive oil (you will reserve some, read through the recipe to understand how much)
  • 8 large eggs
  • 1 tablespoon minced fresh parsley
  • 1/2 tablespoon minced fresh rosemary
  • 1/2 tablespoon minced fresh thyme


Preheat the oven to 425 degrees F.

Wash the potatoes, and slice them to about 1/8 inch thick.  Toss the potatoes, onion, salt and pepper in a bowl with two tablespoons of olive oil.  Mix thoroughly.

Spread the mixture in a single layer on a heavy cast-iron skillet or heavy baking sheet and cook for 10 to 15 minutes depending upon how thickly you sliced the potatoes.  Remove from the oven and allow to cool slightly.

Reduce the oven heat to 400 degrees F.

Whisk the eggs and fresh herbs together in an earthenware or glass bowl.  Stir in the roasted potato mixture.  Heat the remaining two tablespoons of olive oil into the heavy cast iron skillet or ovenproof skillet.  Pour in the mixture and cook over a medium-low heat.  Cover the pan for about 10 minutes.  Slide a spatula under the eggs every few minutes to keep the bottom from sticking.

When the eggs have become almost fully set, uncover the skillet and place the skillet into the oven.  Bake for a few more minutes until the top sets and is a light brown.  Run a spatula under the eggs and then slip your frittata onto a serving plate.

Cut into wedges, garnish with fresh herbs or a bit of sour cream or cream cheese and serve.

As you can see, it’s a little like an omelet in a pan.  Experiment with fillings you would add to an omelet, such as tomatoes (sun-dried tomatoes are best as they do not bring with them too much liquid, but any sliced tomato will work).  Mushrooms, chilis, bacon, ham, most meat chunks will work, steamed vegetables.  Work with what you have on hand.  Just keep in mind if you add items such as squash or other high water containing vegetables, you may want to add a tablespoon or two of flour to the egg mixture to set this extra liquid up firmly.

It really is hard to go wrong with the wonderful frittata.

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Posted by on June 11, 2011 in Eggs, The Kitchen


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