Frittata di patate
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Serves:     people
Notes from Anna
  • Any leftovers are delicious cold the following day. Try them in a baguette with sliced tomatoes.


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  1. Peel the potatoes and chop into bite- sized chunks. Rinse under running water and dry thoroughly with kitchen paper.
  2. Heat the vegetable oil in a 23cm frying pan. Add the potatoes with the help of a slotted spoon. Shake the pan gently and fry the potatoes for about 8-10 minutes until they turn golden.
  4. Meanwhile, break the eggs into a large bowl. Add a pinch of salt and a generous grind of black pepper and beat lightly with a fork.
  5. Lift the potatoes out of the pan and place on kitchen paper to remove the excess oil. Sprinkle them lightly with salt.
  6. Discard most of the oil from the frying pan. Return the potatoes to the pan and pour the egg mixture over them. Cook over a medium heat for 3-4 minutes or until the base is set.
  7. Place the pan under the grill until the frittata is puffed and golden. It should take no more than 2-3 minutes.
  8. Cut into wedges to serve.

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