Nan's Potato and Egg Frittata

Potatoes

Nan's Potato and Egg Frittata

Nan's Potato and Egg Frittata
  • PREP TIME
    20 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    27 mins
  • SERVING
    4 People
  • VIEWS
    124

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

  • Carbohydrate
    17 g
  • Cholesterol
    279 mg
  • Fiber
    2 g
  • Protein
    11 g
  • Saturated Fat
    3 g
  • Sodium
    109 mg
  • Sugar
    1 g
  • Fat
    14 g
  • Unsaturated Fat
    0 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

Step

Remove the frittata from the pan and drain briefly on paper towels to remove any excess oil before serving. Cut into wedges or rectangles.

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.

Coy Ohara

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 41 Ratings)
Total Reviews: (8)

  • Dane Baumbach

    Feb 15, 2025

    My kids loved this recipe!

  • Milan Wehner

    Dec 17, 2024

    Served it between slices of Italian bread just like the recipe suggested. So good!

  • Rickey Ferry

    Nov 29, 2024

    Next time, I'll try adding some chorizo for a bit of spice.

  • Calista Anderson

    Nov 28, 2024

    I've made this frittata several times now, and it's always a crowd-pleaser.

  • Taurean Zemlak

    Nov 3, 2024

    This recipe is so easy to follow! The frittata came out perfectly golden brown.

  • Candida Bartell

    Oct 20, 2024

    Fantastic recipe, thank you!

  • Kiara Hillssimonis

    Apr 6, 2024

    I added some chopped spinach and feta cheese – it was a huge hit!

  • Florence Bailey

    Feb 21, 2024

    The tip about using an oven-safe skillet is genius. Makes it so much easier!

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