COOK Dairy-Free (Lactose) Entree Gluten Free One-Pot Vegetarian

Potato Frittata

potato frittata 7

A standard in Spanish and Italian cuisine, a Potato Frittata is an egg-staple that should be added to your recipe repertoire.

Every cuisine has it’s egg dishes. From quiche to shakshuka, eggs are a staple the world round. Made in a cast iron skillet or in a non-stick pan, a potato frittata can be cooked on the stovetop and finished in the oven (or finished on the stove as well, but oven is a bit easier). The skill comes in when it has to be flipped to make the crust on both sides form. Potatoes are cooked in oil until they are soft and creamy, the oil is drained, and beaten eggs are poured into the pan.

What is a Frittata?

Frittata means fried. Frittatas are frequently found in Spanish, Italian and Sicilian cuisines. Potato Frittatas are found primarily throughout Spain. Think of it like a cross between an omelette and a quiche. It has a filling, is cooked/baked until firm, and is set to the shape of the pan. An omelette is cooked, filled and rolled. When researching the origins of frittatas, I came across recipes that had a creamy custard base. I tried to go more traditional and stay away from dairy, but many recipes called for it. The choice is yours, but I will leave the custard base to the world of quiche. 

Cast Iron or Non-stick

This is a personal preference. When you have a well-seasoned cast iron skillet, it will act as a non-stick pan. The advantages of using the cast iron for a potato frittata is that there is no risk of scraping the coating when stirring the potatoes and ultimately when releasing the frittata from the skillet. Non-stick skillets are great in many ways – no residue is left behind, but the teflon can be scratched therefor lessening the durability. And for many years there has been a debate about the safety of using non-stick pans. According to a Good Housekeeping article, when used correctly and carefully, non-stick pans are fine. 

Potatoes – a great winter vegetable.

If you live in a northern climate, as we do, then finding new recipes for winter vegetables is imperative to keeping one sane during the long winter months. Six months of the year we see green, green, and green. In August in Maine, it all starts to change. Suddenly the tomatoes are in, summer squash abounds, and squash and pumpkin season is not far off. Potatoes are grown in Maine, and something that we can get “fresh” all winter long. Potato Frittata is a welcome addition to the dinner table. It’s one pot cooking makes it easier than a multi-pot meal, and cleanup is a breeze.  A few other potato faves for the dark days ahead that grace our dinner table are: 

How healthy are eggs? 

Eggs are about the most perfectly self-contained, nutrition-packed, individually wrapped foods available. How is that for a plug? The egg board would be proud. From protein to antioxidants, you really cannot go wrong with an egg:

  • Protein
  • Siboflavin
  • Selenium
  • Vitamin D
  • Choline
  • Lutein
  • Zeaxanthin

Can other ingredients be added to a frittata

Yes. Sliced onions and sliced peppers make great additions.  Experiment with different herbs and spices. If you want to add mushrooms or broccoli, or other vegetables that are high in water content, I would suggest cooking them in a separate pan. The potatoes for this recipe are cooked in oil.  If you add high-water content vegetables to the oil it will change the texture of the potatoes from creamy to overly soft. A basic frittata is elegant in its simplicity.  

Why are potatoes cooked in so much oil?

Quite simply, it makes the potatoes creamy and luscious.  When I created this recipe, I tried to keep it as authentic as possible. There are ways to get around cooking the potatoes in oil. They can be roasted in the oven, cooled and added to a pan with the eggs and baked. Potatoes can be sliced and boiled. But the real way is to cook them in a lot of oil, drain the oil, add the eggs, make a crust on the stove, flip it back into the pan or finish it off in the oven and then flip it back onto a plate and serve. Here are a few other recipes to try:

Potato Frittata - Oven Finish Method

Serves: 6
Cooking Time: 50-60 min


  • 12 eggs, beaten
  • 16oz/500ml olive oil
  • 16oz/500g thinly sliced potatoes (new potatoes, fingerlings, or Yukon's work well)
  • 1 large onion, thinly sliced
  • salt and pepper
  • fresh chopped herbs, if desired for garnish



Preheat oven to 350°F/175°F


Beat the eggs in a large bowl and set aside.


Clean and slice potatoes.


Slice onions.


Add oil to a large, ovenproof non-stick or cast iron skillet.


Begin to warm oil, but not to smoking point.


Add potatoes. Add salt and pepper. Move potatoes in the oil so that they do not stick to one another and the pan.


Cook for 20-25 minutes until the potatoes are softened. Use the tip of a knife or fork prongs to pierce to determine softness.


Add onions, cook until softened.


Drain onions and potatoes in a colander.


Do not wipe out pan.


Put back on stove to heat remaining oil back up.


Add the eggs. Allow them to make a bit of a firm base.


Put the drained potatoes and onions back into the pan with the eggs.


Make sure that the potatoes and onions are spread out into a fairly even layer in the eggs.


Stir gently, to get the eggs to set a bit.


Transfer the pan to the oven to finish cooking the frittata , 10-12 minutes.


Remove from oven when the top is golden.


Loosen the edges with a small metal spatula and flip over onto a large serving platter. Cut into wedges and serve.


A green salad is the perfect side to this hearty dish.

Potato, patata, either way you say it, it is scrumptiously delicious. Click To Tweet

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