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Potato Frittata is fluffy, delicate and brimming with classic Italian flavors – layers of tender, sliced potato, prosciutto, fresh rosemary and plenty of Parmesan. I make it all year long, serving it hot from the oven for brunch with some fresh fruit or at room temperature for dinner with a simple green salad. The leftovers even make a perfect lunch straight from the refrigerator. It’s one of those dishes that works in every season and any time of day.
Until the 1950s, frittata was mostly seen as nothing more than a humble omelet outside of Italy, but the world has taken note of how much the dish has to offer. It’s more than worthy of having its own name, method, and recipe. I’ve found that pre-roasting the potatoes and shallots makes all the difference. The extra step means tender, flavorful potatoes that blend perfectly with the eggs as they bake. When you pull it from the oven, the eggs have puffed up around the fillings to create distinct layers in every slice.
Table of Contents
Ingredients for Potato Frittata
- Yukon Gold Potatoes: I choose these for their buttery texture and thin skins. Any waxy potato works well.
- Shallots: Their mild, sweet flavor works beautifully here. Slice them thinly so they caramelize on the potatoes.
- Olive Oil: I recommend extra-virgin olive oil for its richer flavor.
- Eggs: Fresh, large eggs are ideal.
- Milk: Regular milk works well, but half and half makes a richer frittata.
- Fresh Rosemary: The piney aroma intensifies as it roasts. Dried rosemary isn’t a good substitute here, but you can swap in fresh thyme or half the amount of dried thyme.
- Parmesan: Use quality Parmesan cheese here (ideally Parmigiana Reggiano or Grana Padano). The salty, nutty flavor is essential.
- Prosciutto: Look for thin, even slices – they’ll distribute better through the frittata.
- Salt and Pepper: As with most egg dishes, fresh cracked pepper makes a difference.
The Art of Frittata
What sets a great frittata apart from a basic omelet is patience. Instead of rushing eggs over high heat, a frittata takes its time. You whip the eggs until frothy, fold in the ingredients, and let everything cook slowly together. The Italian name itself – from friggere, meaning ‘fried’ – barely hints at what this dish has become. I love how the eggs puff up in the oven, creating perfect layers of potato, prosciutto and cheese. It’s the kind of relaxed cooking that lets you enjoy the process as much as the result.
Recipe Options
There are endless options for frittata fillings, the key is to swap in similar amounts of related ingredients. For example:
- Cheese Swaps: Replace Parmesan with Pecorino Romano, or try melting cheeses like Monterey jack, cheddar, or Italian favorites like Taleggio or Fontina.
- Veggie Base: Trade potatoes for sweet potato slices, sautéed mushrooms, or leftover roasted vegetables – anything similar in size works well.
- Onion Options: Swap shallots for thinly sliced yellow or sweet onions, green onions, or if you have time, caramelized onions add amazing flavor.
- Meat Choices: Instead of prosciutto, try crispy pancetta, bacon, or crumbled Italian sausage.
- Leafy Add-ins: A handful of baby spinach or arugula adds nice color, but don’t go overboard – you could end up with a watery frittata.
4 Key Recipe Tips
- Use the Right Pan: Keep in mind you’ll need an oven-safe skillet. Once you add the raw egg to the cooked filling ingredients on the stovetop, you’ll transfer the skillet to the oven for the majority of the cooking time.
- Pre-Cook Your Fillings: Remember that you’ll need to cook whatever fillings you choose before adding them to the egg mixture (except for cheese and meats that don’t require cooking, like prosciutto).
- Why Oven Finishing: Some versions of frittata spend more time (or cook completely) on the stovetop. With this recipe, you’re already using the oven to evenly cook the potatoes and shallots, so it makes sense to finish the frittata there as well. As a bonus, you’ll avoid the mess of flipping it and spend less time at the stove.
- About Temperature: Some recipes recommend baking frittata at a temperature of 400˚F (or higher), but in my experience, this is too hot. Slower cooking results in a more tender texture; 350˚F is ideal.
This potato frittata is a snapshot of what makes classic Italian cooking so right – a few good ingredients, simple technique, and patience. I still peek through the oven door every time, watching the eggs puff up around those rosemary-roasted potatoes. It’s impossible to mess up as long as you don’t rush it.
More Great Frittata Recipes
Make it Brunch with These Additions
How to Make Potato Frittata
Line a baking sheet with parchment paper. Arrange potato slices and shallot rings in a thin, slightly overlapping layer; drizzle with olive oil and season lightly with salt and pepper. Bake 20 minutes on a parchment lined baking sheet in an oven preheated to 400˚F. Remove from oven and set aside; reduce oven temperature to 350˚F.
Whisk eggs, milk, salt, pepper, rosemary and parmesan cheese together in a medium bowl; stir in chopped prosciutto and set aside.
Heat olive oil in a 10-inch cast iron skillet over medium heat, swirling to coat. Add potato and shallot mixture in an even layer over the bottom and pour over egg mixture. Transfer skillet to oven and bake 30-35 minutes, until the frittata has puffed and set in the center. Remove from oven to cool for 10 minutes before slicing into wedges to serve.
Potato Frittata
Ingredients
- 1 pound Yukon gold potatoes (or other waxy potato) thinly sliced
- 2 shallots thinly sliced and separated into rounds
- 3 tablespoons olive oil divided
- 12 large eggs
- 1/2 cup milk or half and half for a richer frittata
- 1/4 teaspoon kosher salt plus more for seasoning potatoes
- 1/4 teaspoon freshly ground black pepper plus more for seasoning potatoes
- 1 teaspoon finely chopped fresh rosemary or fresh thyme, or 1/2 teaspoon dried thyme
- 3 ounces grated Parmesan cheese
- 4 ounces thinly sliced prosciutto coarsely chopped
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper. Arrange potato slices in a thin, slightly overlapping layer and scatter shallot rings over the top in an even layer. Drizzle with 2 tablespoons of the olive oil and season lightly with salt and pepper. Bake 20 minutes or until vegetables are cooked through. Remove from oven and set aside.
- Reduce oven temperature to 350˚F.
- In a medium bowl, whisk together eggs, milk, salt, pepper, rosemary and parmesan cheese until well combined; stir in chopped prosciutto; set aside.
- Heat remaining 1 tablespoon olive oil in a 10" cast iron skillet over medium heat and swirl to coat. Layer potato and shallot mixture over the bottom; pour egg mixture over all. Transfer to oven and bake 30-35 minutes, or until the frittata has puffed and the center is set.
- Let cool 10 minutes before slicing in to wedges. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love a good frittata, and the addition of prosciutto in this one makes it all the better! I’m thinking these would make an easy lunch option as the slices probably reheat easily. Yum!!
They definitely do, David!
Marissa, you’ve got a seriously delicious fritters here. Loving all the flavours going on, particularly prosciutto and rosemary.
Thanks so much, Ben!
Tom and I enjoy frittatas for breakfast lunch and/or dinner Marissa. I’ll need to add this recipe to our menu over the holidays. Love the list of ingredients!
Thank you, Mary Ann! I hope it will be a big hit with you and your husband!
Anything with Prosciutto and Parmesan has got to be delicious!
So true, Angie!