This stovetop to oven skillet Potato Frittata recipe is one of the easiest egg dishes you can conveniently make throughout the year. Great for breakfast, brunch or dinner.
Once you realize how easy and versatile it is to make frittatas, you will be making them throughout the year.
Not only are they great to use up any leftover cooked vegetables, but they are a great way to showcase seasonal vegetables.
In the spring, this asparagus frittata will become your go-to egg dish.
During those hot summer days, when it seems that everyone wants to give you their summer squash, this zucchini frittata with ricotta makes a quick light meal, especially when you serve it with a tomato mozzarella salad.
Throughout the rest of the year, especially during the fall, the focus is on potatoes.
No one will be able to resist the classic combination of potatoes and leeks in this Italian frittata.
Mise en place
Adjust the oven rack to the upper-middle position and preheat the oven to 350°F /175°C.
Next, place 2 red medium potatoes, with the skin, in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes or until a sharp knife can easily pierce through them.
When they are ready, drain, and when cool enough to handle, dice them. Feel free to leave the skin on or off, whatever you prefer.
Prep the parsley and leek: Next, chop about 2 tablespoons of flat-leaf Italian parsley, and thinly slice the white part of 1 leek. If you don’t have leeks, replace with ½ cup of minced onion. Make sure to properly rinse and clean the leeks.
Prep the eggs: In a bowl, beat together 6 eggs, 2 tablespoons of chopped parsley, ¼ teaspoon of salt and ¼ teaspoon of pepper with a fork. Whisk until well blended. Stir in ⅓ cup of grated provolone or mozzarella. Do not overbeat.
Instructions
Over medium heat, heat 2 tablespoons of olive oil in a 10-inch cast-iron pan. You can also use a nonstick oven-proof pan.
Add the sliced leek and saute for 5 minutes or until softened, stirring occasionally.
Add the diced potatoes; stir gently with the leeks to combine properly together. Season with salt and pepper.
Spread evenly in a single layer and cook 1-2 minutes.
Pour the egg mixture over the leeks and potatoes in the pan and stir gently to combine.
As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.
Sprinkle 2 tablespoons of grated cheese evenly over the top.
Place the pan in the preheated oven.
Bake for about 2-4 minutes until the center is set, dry to the touch and lightly browned.
Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
Optional: Garnish with extra parsley, basil or sliced green onions.
Slice into wedges and serve it hot, at room temperature or cold.
Tips
- Do not overbeat the eggs as this toughens the texture of the final product.
- Once removed from the oven, the residual heat of the skillet continues to cook the frittata. It is therefore important to remove the skillet from the oven as soon as the center is set and has just a little jiggle to it.
- If desired, broil the frittata for 1 minute to achieve that golden color.
- Serve your frittata hot, at room temperature or even cold.
- The leftover frittata will keep refrigerated for up to 5 days.
Substitutions
- Replace the leek with ½ cup of minced onion.
- The parsley can be replaced with thyme or marjoram.
Leftover potatoes
Leftover potatoes, whether roasted, air-fried or boiled, are great to use in this egg frittata. Economical and tasty!
What to serve it with
This Italian style omelet pairs perfectly with almost any salad. This easy to make tomato cucumber or arugula salad are great healthy options. It’s also wonderful with roasted cherry tomatoes.
Recipe origins
My mom made the best potato dishes.
Whether they were oven roasted, shaped into croquettes, combined with swiss chard, baked with onion and tomatoes to make this delicious Italian potato recipe or simply combined with green beans to make her very popular potato salad, the truth is that I loved them all.
It would probably come to no surprise if I told you that she would also make the best frittata recipe with potatoes.
So often, she would use the leftover boiled potatoes from making gnocchi, combine them with onions and make a frittata. Economical and delicious, every single time.
As you can see, I opted to replace the onions with leeks. They are a little less pungent and combine wonderfully with potatoes.
I foresee making and sharing a few more frittata recipes with all of you.
So make sure you sign up for my newsletter for weekly updates. I wouldn’t want you to miss any of the recipes!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Italian potato frittata recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Potato Frittata
Ingredients
- 2 medium red potatoes with skin, 8 ounces (225 grams)
- 2 tablespoons olive oil
- 1 large leek white part only, thinly sliced
- 6 eggs
- 2 tablespoons parsley fresh, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup provolone or mozzarella shredded
- 2 tablespoons Parmesan cheese freshly grated
Instructions
- Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (175°C).
- Place the potatoes in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes or until a sharp knife can easily pierce through them.When they are ready, drain and dice evenly.
- While the potatoes are simmering chop the parsley and leeks (thinly sliced). Also, combine the ingredients for the egg mixture (eggs, parsley, salt and pepper). Whisk until well blended. Stir in the grated provolone or mozzarella. Do not overbeat.
- Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
- Add the sliced leek and saute for 5 minutes or until softened, stirring occasionally.
- Add the diced potatoes; stir gently with the leeks to combine properly together. Season with salt and pepper.
- Spread evenly in a single layer and cook 1-2 minutes.
- Pour the egg mixture over the leeks and potatoes in the pan and stir gently to combine.
- As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
- Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.
- Sprinkle 2 tablespoons of grated cheese evenly over the top.
- Place the pan in the preheated oven.
- Bake for about 2-4 minutes until the center is set, dry to the touch and lightly browned.
- Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
- Optional: Garnish with extra parsley, basil or sliced green onions.
- Slice into wedges and serve it hot, at room temperature or cold.
Val says
This was such a great recipe! Thanks so much for sharing!
Maria says
Thrilled to read this! Thanks Val!