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Potato Frittata Recipe - Frittata di Patate


Some frittate are summer dishes -- light and refreshing. However, chickens continue to lay eggs in other seasons, and this potato frittata will be quite nice when the air has a chill to it.

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes


  • 6 Potatoes
  • 8-10 eggs
  • A small bunch of parsley
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste


Steam or boil six fairly large potatoes, peel them, and rice them with a potato ricer. While they are cooling, separate 8-10 eggs, keeping three of the whites and setting the rest aside (whites are great for angel cake). Mince a small bunch of parsley (you'll want a couple of tablespoons). Whip the three whites to soft peaks, and mix the yolks into the cooled potatoes to make a paste. Carefully fold in the whites, together with the parsley and a pinch of powdered cinnamon (if you like it).

Heat a tablespoon or two of butter in a skillet until it begins to crackle and add the potato mixture, spreading it to an even thickness with a spatula. Cook until the underside is done and it begins to firm up, then flip it with care to keep it from breaking (see procedure) and cook the other side as well. Season the frittata with a little salt and pepper and serve it hot, with a tossed salad or the greens of your choice. It should serve 4-5, and will go quite nicely with a rosato or a robust white wine.

Yield: 4-5 servings potato frittata.

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