The potato frittata is nothing more than a nonna’s recipe, especially in Southern Italy.
If you go to a grandma’s house you can smell the scent of eggs and potatoes that floods the whole house.
It could be an ideal appetizer or you can eat it just for lunch in the office; my daughter Clelia likes to bring a frittata sandwich to school.
I prepare it in the evening so the next morning it is ready to be put into the lunchbox.
It is prepared in a few minutes with a really tasty result.
- 3 potatoes the middle size
- 6 eggs
- chopped parsley
- 1/3 cup grated Parmigiano Reggiano
- salt and pepper
- fry oil
- 1 tbsp extra virgin olive oil
- After peeling and washing the potatoes, cut them into cubes.
- Heat the frying oil in a pan and as soon as it is hot, dip the potatoes and cook until they become golden.
- Meanwhile beat the eggs along with the salt, pepper, parsley, and cheese.
- As soon as the potatoes are golden, pour them into the egg mixture and remove the oil from the pan, drying the pan well.
- First of all, it is important to use a non-stick pan.
- Once the pan is put on the fire put the extra virgin oil and raise the heat.
- Pour the frittata mixture into the pan.
- Make sure that the mixture is distributed evenly over the entire surface of the pan.
- When a crust has formed at the edges you can lower the heat and cover the pan with a lid.
- In this way, the frittata will cook faster even in the upper part.
- My way to turn the frittata is to use a plate.
- Take a large and flat plate and place it on your pan, making sure it is firmly in place, then simply place one hand on the plate and the other on the handle and rotate the pan, so the frittata will settle on the dish.
- Put the pan back on the heat and slide the frittata down from the plate, making it come back inside the pan, so it will also cook on the other side.