Potato & Vegetable Frittata

The Potato & Vegetable Frittata is a rustic, one-pan marvel that turns simple ingredients—potatoes, eggs, onions, peppers, and leafy greens—into a satisfying, protein-packed meal. Featuring tender, golden potato cubes spiced with chili or paprika, sautéed with crisp vegetables, then bound together with fluffy eggs and optional cheese, this frittata is effortlessly versatile. Serve it for breakfast, brunch, lunch, or a light dinner; enjoy it hot from the skillet or at room temperature. With its minimal cleanup, customizable add-ins, and balanced nutrition, the frittata embodies home-cooked comfort without fuss.

Cooking Time

• Preparation: 15 minutes

• Stovetop Cooking: 12–15 minutes

• Broiling: 5–7 minutes

• Total Time: 32–37 minutes

Ingredients

• Potatoes & Seasoning:

  • 430 g (2 medium) potatoes, scrubbed and cubed (skins on)

  • 14 g (2 Tbsp) olive oil or melted butter

  • 2 g (½ tsp) salt, plus extra to taste

  • 2 g (1 tsp) chili powder or paprika (optional)

  • 50 g (5 Tbsp) potato starch or plain flour/cornstarch (for light crisp)

• Vegetables:

  • 1 medium onion, chopped

  • 1 bell pepper (any color), chopped

  • ½ cup spinach or kale, roughly chopped (optional)

• Egg Mixture:

  • 6 large eggs

  • ¼ cup (60 ml) milk or cream (optional, for extra creaminess)

  • 0.5 g (½ tsp) dried oregano (optional)

  • 10 g (2 Tbsp) grated Parmesan cheese (optional)

  • Freshly ground black pepper, to taste

• Garnish:

  • Fresh parsley, chopped

Step-by-Step Cooking Directions

1. Prep the Potatoes:

   • In a bowl, toss cubed potatoes with oil, salt, chili/paprika, and potato starch until evenly coated.

2. Sauté Potatoes:

   • Heat a large, ovenproof skillet over medium heat. Add the potatoes in a single layer and cook 10–12 minutes, stirring every 3 minutes, until golden and tender.

3. Add Aromatics & Veggies:

   • Stir in chopped onion and bell pepper. Sauté 5 minutes until softened. If using, add spinach or kale and cook 1–2 minutes until wilted. Remove skillet from heat.

4. Mix the Eggs:

   • In a bowl, whisk eggs, milk or cream, oregano, Parmesan, pepper, and a pinch of salt until pale and frothy.

5. Combine & Cook:

   • Pour the egg mixture evenly over potatoes and vegetables. Gently shake the pan so the eggs settle. Return to stovetop over low heat. Cook 5–7 minutes, without stirring, until edges start to set and the center is slightly loose.

6. Broil for Finish:

   • Preheat the oven broiler. Slide the skillet under the broiler 5–7 minutes, watching closely, until the top is golden and fully set.

7. Rest & Serve:

   • Remove from oven; let rest 3–5 minutes. Garnish with parsley, slice into wedges, and serve warm or at room temperature.

Nutritional Information

(Per serving; 8 servings)

• Calories: 165 kcal

• Protein: 9 g

• Total Fat: 8 g

• Saturated Fat: 2 g

• Carbohydrates: 15 g

• Dietary Fiber: 2 g

• Sugars: 2 g

• Sodium: 230 mg

The Origins and Popularity of the Recipe

Frittatas hail from Italy, where “frittata” means “fried.” Unlike omelets folded around fillings, a frittata is cooked slowly in a skillet and finished under heat, resulting in a thick, sliceable egg cake. Historically, frittatas were a way to stretch eggs and seasonal produce into a filling meal. Potatoes, onions, and greens became common in rustic versions across Europe. Today, the frittata’s ease, adaptability, and one-pan convenience have made it a global favorite in home kitchens and brunch menus.

Reasons Why You’ll Love the Recipe

• One-Pan Wonder: Minimal cleanup—cook and serve from the same skillet.

• Customizable: Swap in mushrooms, tomatoes, zucchini, or leftover meats.

• Meal-Prep Friendly: Slice and refrigerate for quick breakfasts or lunches.

• Balanced Nutrition: Combines protein, healthy carbs, and fiber-rich vegetables.

• Crowd-Pleaser: Perfect for family gatherings or casual brunch buffets.

Health Benefits

• High in Protein: Eggs provide complete protein for muscle maintenance.

• Complex Carbs: Potatoes deliver sustaining energy and potassium.

• Antioxidant-Rich: Peppers and greens supply vitamins A and C.

• Healthy Fats: Olive oil contributes heart-healthy monounsaturated fats.

• Low Calorie: A light yet satisfying option for any meal.

Serving Suggestions

• Serve wedges with a side salad of arugula and lemon vinaigrette.

• Top with a dollop of Greek yogurt or sour cream for creaminess.

• Pair with crusty bread or garlic toast for a hearty meal.

• Offer alongside fresh fruit and yogurt for a balanced brunch spread.

Common Mistakes to Avoid

• Skipping the Starch: Potato starch helps crisp; omitting it yields soggy cubes.

• Crowding the Pan: Cook potatoes in a single layer for even browning.

• High Heat: Searing too hot burns edges before eggs set—use low-medium.

• Rushing the Rest: Cutting too soon yields a runny center; allow a brief rest.

• Uneven Veg Cuts: Uniform vegetable sizes ensure even cooking.

Pairing Recommendations

• Wines: A crisp Sauvignon Blanc or light Pinot Grigio complements flavors.

• Beers: A Belgian wheat ale or pale ale balances the dish’s richness.

• Non-Alcoholic: Sparkling water with lemon or iced herbal tea refreshes the palate.

• Sauces: Serve with pesto, salsa verde, or a simple tomato chutney.

Cooking Tips

• Even Potato Cubes: Cut potatoes into uniform 1 cm pieces for consistent cooking.

• Preheat Pan: Ensure skillet is hot before adding potatoes to achieve a golden crust.

• Egg Temperature: Use room-temperature eggs for better volume and uniform set.

• Broiler Vigilance: Watch closely under the broiler to prevent burning the top.

• Herb Variations: Stir in fresh thyme, basil, or chives for aromatic notes.

Similar Recipes to Try

• Spanish Tortilla: A traditional tortilla española with potatoes and onions only.

• Crustless Quiche Lorraine: A bacon and cheese quiche without the pastry.

• Vegetable Hash with Poached Eggs: Sautéed potatoes and veggies topped with runny eggs.

• Potato Pancakes: Shredded potato patties with onion and herbs.

Variations to Try

• Cheesy Frittata: Add ½ cup shredded cheddar or feta for melty pockets.

• Meaty Twist: Stir in cooked chorizo, sausage, or ham for added protein.

• Southwestern Style: Use cumin, corn, black beans, and cilantro for Tex-Mex flair.

• Mediterranean: Incorporate sun-dried tomatoes, olives, and spinach.

• Green Goddess: Mix in broccoli florets and fresh parsley with a dollop of green herb sauce.

Ingredient Spotlight

Potato Starch
Potato starch is a fine, white powder extracted from potatoes. It crisps potato edges when sautéed and helps bind ingredients in egg dishes. Its neutral flavor and high thickening power make it ideal for achieving that coveted golden crust without added gluten.

Conclusion

The Potato & Vegetable Frittata is a timeless, adaptable dish that brings together humble ingredients into a vibrant, satisfying meal. Whether enjoyed hot from the skillet or at room temperature, its golden potatoes, sautéed vegetables, and tender egg base never disappoint. With endless variation possibilities, this frittata will become a staple in your recipe repertoire—perfect for any meal of the day.

10 Comprehensive FAQ

1. Can I make the frittata ahead of time?
   Yes—cook completely, cool, cover, and refrigerate for up to 2 days. Reheat in a low oven or serve cold.

2. Is a broiler really necessary?
   Broiling gives a golden top; if unavailable, finish under a hot oven at 200 °C for 5 minutes.

3. How do I prevent soggy potatoes?
   Toss with starch and cook in a single layer without overcrowding the pan.

4. Can I use sweet potatoes?
   Absolutely—swap regular potatoes for sweet, adjusting cook time until tender.

5. What skillet is best?
   A 25–28 cm ovenproof nonstick or well-seasoned cast-iron skillet works perfectly.

6. Why did my frittata sink?
   Overmixing eggs or opening the oven/broiler early can cause collapse. Handle gently and avoid sudden temperature changes.

7. Can I make it dairy-free?
   Omit cheese and milk; use plant-based milk or butter alternative.

8. How do I add more protein?
   Stir in cooked chicken, turkey, or smoked salmon before baking.

9. What if I don’t have a broiler?
   Bake at 200 °C for an extra 5–7 minutes until the top is set and lightly browned.

10. How thick should the frittata be?
    Aim for 3–4 cm thickness: use a skillet that holds all ingredients in one shallow layer.