For an extra layer of flavor, consider adding some chopped fresh herbs, such as parsley, chives, or rosemary, to the egg mixture before cooking. A sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze would also be delicious additions. Be careful when flipping the frittata to avoid splattering hot oil.
Nan's Potato and Egg Frittata
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PREP TIME20 mins
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COOK TIME5 mins
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TOTAL TIME27 mins
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SERVING4 People
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VIEWS124
A rustic and comforting Potato and Egg Frittata, perfect for a light lunch or brunch. Tender potato slices are enveloped in a fluffy egg mixture, seasoned simply with salt and pepper, and cooked to golden perfection. Serve it warm or at room temperature, either plain or nestled between slices of crusty Italian bread with fresh tomato.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol279 mg
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Fiber2 g
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Protein11 g
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Saturated Fat3 g
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Sodium109 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Heat the olive oil in a large (10-inch) skillet or frying pan over medium-high heat. (2 minutes)
02
Step
9 mins
Arrange the potato slices in a single layer across the bottom of the pan. Cook, turning once, until golden brown and tender on both sides. This may need to be done in batches to avoid overcrowding the pan. Remove the cooked potato slices and set aside. (8-10 minutes)
03
Step
1 mins
Once all the potato slices are cooked, return them to the pan, arranging them evenly. Turn the heat to medium. (1 minute)
04
Step
1 mins
Pour the beaten eggs over the potatoes and season generously with salt and pepper. Tilt the pan so that the eggs evenly coat the bottom. (1 minute)
05
Step
1 mins
Reduce the heat to medium-low. Cover the pan with a large plate and carefully invert the frittata onto the plate. (1 minute)
06
Step
3 mins
Slide the frittata back into the pan, uncooked side down. Cover and cook for another 2-3 minutes, or until the eggs are set and the frittata is lightly golden on the bottom. (2-3 minutes)
07
StepRemove the frittata from the pan and drain briefly on paper towels to remove any excess oil before serving. Cut into wedges or rectangles.
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Dane Baumbach
Feb 15, 2025My kids loved this recipe!
Milan Wehner
Dec 17, 2024Served it between slices of Italian bread just like the recipe suggested. So good!
Rickey Ferry
Nov 29, 2024Next time, I'll try adding some chorizo for a bit of spice.
Calista Anderson
Nov 28, 2024I've made this frittata several times now, and it's always a crowd-pleaser.
Taurean Zemlak
Nov 3, 2024This recipe is so easy to follow! The frittata came out perfectly golden brown.
Candida Bartell
Oct 20, 2024Fantastic recipe, thank you!
Kiara Hillssimonis
Apr 6, 2024I added some chopped spinach and feta cheese – it was a huge hit!
Florence Bailey
Feb 21, 2024The tip about using an oven-safe skillet is genius. Makes it so much easier!