A frittata is a versatile Italian dish that can be enjoyed for breakfast, lunch, or dinner. This Potato and Vegetable Frittata is packed with flavor, featuring a mix of tender potatoes, savory vegetables, and a rich, fluffy egg base. It’s a great way to use up leftover ingredients, and it’s easy to make with simple ingredients like potatoes, olive oil, and a selection of your favorite vegetables. This frittata can be served hot or at room temperature, making it perfect for a family meal, brunch, or even a packed lunch. Its simplicity and deliciousness will surely make it a new favorite in your recipe rotation.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
Ingredients
- 430 g (2 medium) potatoes (weight including peel)
- 50 g (5 Tbsp) potato starch (or plain flour, corn starch)
- 0.5 g (0.5 tsp) oregano (optional)
- 2 g (0.5 tsp) salt
- 2 g (1 tsp) chili powder (or paprika powder, optional)
- 14 g (2 Tbsp) olive oil (or melted butter)
- 10 g (2 Tbsp) Parmesan cheese (optional)
- 6 large eggs
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1/2 cup spinach or kale (optional)
- 1/4 cup milk or cream (optional)
- Fresh parsley for garnish
Directions
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Prepare the Potatoes:
- Wash and scrub the potatoes, leaving the skin on for extra texture. Cut them into small cubes or slices.
- Heat the olive oil (or melted butter) in a large ovenproof skillet over medium heat. Add the chopped potatoes, salt, and chili powder (or paprika), and cook for about 10-12 minutes, stirring occasionally until the potatoes are tender and lightly golden brown.
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Add the Vegetables:
- Once the potatoes are cooked, add the chopped onion and bell pepper to the pan. Continue to sauté for another 5 minutes until the vegetables are softened.
- If using spinach or kale, add it to the pan at this point and cook until wilted. Remove the pan from the heat.
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Make the Egg Mixture:
- In a bowl, whisk together the eggs, milk or cream (if using), oregano, and Parmesan cheese (if using). Season with salt and pepper to taste.
- Pour the egg mixture over the cooked potatoes and vegetables in the pan, making sure it’s evenly distributed.
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Cook the Frittata:
- Return the skillet to the heat and cook the frittata on the stovetop over low heat for 5-7 minutes, allowing the edges to set.
- Preheat your oven’s broiler. Place the skillet under the broiler for 5-7 minutes or until the top is golden brown and fully set.
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Serve:
- Remove the frittata from the oven and let it cool for a few minutes. Garnish with fresh parsley and cut into wedges to serve.
- Enjoy this frittata warm or at room temperature, perfect for any time of the day.
Nutritional Facts (Per serving, assuming 4 servings)
- Calories: 250
- Protein: 10g
- Carbohydrates: 20g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 180mg
- Sodium: 350mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 10%
- Vitamin C: 20%
- Calcium: 6%
- Iron: 10%
Why You’ll Love This Recipe
This Potato and Vegetable Frittata is a satisfying, one-pan dish that can be enjoyed any time of day. It’s easy to make, packed with flavor, and fully customizable based on the vegetables and herbs you have on hand. The soft potatoes and tender vegetables pair perfectly with the rich, fluffy eggs, and the optional cheese adds a delicious layer of flavor. Whether you’re serving it for brunch, dinner, or as leftovers for lunch, this frittata will surely become a household favorite.
Simple and Versatile
The beauty of this frittata lies in its versatility. You can add or substitute ingredients based on your preferences. Use different vegetables such as mushrooms, zucchini, or tomatoes, or experiment with different cheeses like feta, cheddar, or goat cheese. It’s a great way to use up leftover ingredients or clean out your fridge.
Tips for a Perfect Frittata
- Use an ovenproof skillet: To ensure the frittata cooks evenly and you can easily finish it under the broiler, use a skillet that is safe for oven use.
- Don’t overcook the eggs: Cook the frittata on low heat and avoid overcooking it, as it will make the eggs dry. The eggs should be just set in the center when you remove the frittata from the broiler.
- Add herbs for extra flavor: Fresh or dried herbs like basil, thyme, or rosemary can be added to the egg mixture for additional depth of flavor.
- Don’t overcrowd the pan: Make sure the ingredients are spread out evenly in the pan for even cooking and a beautiful frittata.
Serving Suggestions
- For Brunch or Breakfast: Serve with a side of fresh fruit, toast, or a simple green salad.
- As a Light Lunch or Dinner: Pair with a side of roasted vegetables or a fresh cucumber and tomato salad for a light, healthy meal.
- With Dips: Serve with salsa, sour cream, or hot sauce for extra flavor.
Variations to Try
- Meat Lovers Frittata: Add cooked sausage, bacon, or ham to the frittata for a heartier version.
- Cheese Lover’s Frittata: Use a combination of your favorite cheeses like cheddar, mozzarella, or feta for a cheesy, savory treat.
- Vegan Frittata: Substitute eggs with chickpea flour or tofu, and use dairy-free milk and cheese for a plant-based version of this dish.
Conclusion
This Potato and Vegetable Frittata is a versatile, easy-to-make dish that’s perfect for any occasion. With tender potatoes, sautéed vegetables, and a fluffy egg base, this frittata is both filling and delicious. Customize it with your favorite vegetables or cheese, and enjoy it as a light meal, brunch, or snack. It’s a great way to use up leftovers, and it’s sure to become a go-to recipe in your kitchen.
Frequently Asked Questions
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Can I make this frittata ahead of time? Yes, you can make the frittata ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it in the oven or microwave before serving.
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Can I use a different type of potato? Yes, you can use any type of potato, but waxy potatoes like Yukon Gold work best for holding their shape.
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Can I cook the frittata in a non-ovenproof pan? If you don’t have an ovenproof pan, you can transfer the frittata to a baking dish after cooking it on the stovetop to finish it under the broiler.
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Can I freeze this frittata? Yes, you can freeze the frittata for up to a month. Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. Reheat in the oven when ready to serve.