Potato Frittata

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.

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.

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

• Breakfast Frittata
• Spinach Frittata
• Asparagus Frittata

Make it Brunch with These Additions

• Butter Lettuce Salad
• Oatmeal Banana Bread
• Cucumber Lemon Mint Water or French 75 Cocktail

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.