Baked Potato Frittata

Name: Baked Potato Frittata
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: Eggs 6; Potatoes 0.9 lb; Breadcrumbs 0.3 cup; Grana Padano PDO cheese to grate 1.8 oz; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste; Oregano fresh to taste; Extra virgin olive oil to taste; Breadcrumbs to taste

it es br de fr

357

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 357
Carbohydrates g 34.8
of which sugars g 1.5
Protein g 16.8
Fats g 21.2
of which saturated fat g 6.37
Fiber g 2.4
Cholesterol mg 289
Sodium mg 567

Difficulty: Very easy
Prep time: 10 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

The baked potato frittata is one of those classic Italian dishes that you just gotta try. Perfect for when you need something easy, filling and really tasty. And here's the thing, this potato frittata recipe keeps it simple—no tricky flipping in a pan. Just pop it all in the oven. The diced potatoes become tender and golden, while the eggs set up nice and moist. It's so, so versatile, fitting for any time of day.

In Italy, you'll find a whole bunch of frittata versions. Some packed with greens, onions, cheese—pretty much anything on hand. This easy frittata recipe is just like that. Italians are pretty clever with portable food, and this baked potato frittata is a perfect example. Really. Cut it into cubes, take it to a picnic, pack it in a lunchbox, or serve it at parties. And the sauce? Just kidding, no sauce needed.

The soft inside with a crispy edge pairs well with a simple green salad or just on its own, warm or cold. For sure. You don’t have to be a kitchen whiz—this oven-baked frittata is all about keeping things simple. You can swap in other veggies or toss in some cheese, like folks do all over Italy.

Whether you call it a breakfast frittata or serve it up for dinner, it fits with so many different meals. It’s amazing how a few basic ingredients—eggs, potatoes, a little oil—can turn out so fluffy and savory. Italian home cooks have been whipping up dishes like this forever, and once you try it, you’ll really see why it’s a staple in so many homes.

The versatility of the frittata makes it a favorite across Italy. From the bustling streets of Rome to the cozy kitchens of Tuscany. And look, it’s a real testament to the Italian knack for turning simple ingredients into something special. Seriously good.

INGREDIENTS

357

Calories per serving

Ingredients for a 20x26 cm baking dish: Eggs 6; Potatoes 0.9 lb (400 g); Breadcrumbs 0.3 cup (50 g); Grana Padano PDO cheese 1.8 oz (50 g) - to grate; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste; Oregano to taste - fresh

to line the baking dish: Extra virgin olive oil to taste; Breadcrumbs to taste

Preparation

How to prepare Baked Potato Frittata

To prepare the baked potato frittata, first wash and peel the potatoes 1. Then cut them first into slices about a quarter inch thick 2 and then cut each slice into sticks 3

cut them into rather small cubes 4. Crack the eggs into a bowl and beat them with a whisk 5; add salt 6 and pepper to taste.

Also add the breadcrumbs, grated Grana Padano cheese 7, fresh oregano leaves 8, and finally the potato cubes 9;

mix everything together 10. Get a rectangular baking dish with rather high sides, measuring 8x10 inches, grease it thoroughly 11, and line it with breadcrumbs 12.

Pour the egg mixture inside (13-14) and bake in a preheated static oven at 338°F for about 50 minutes; then to brown the surface, raise the oven temperature to 428°F in fan mode for a few minutes, or activate the grill. Once golden brown 15, remove it from the oven, let it cool slightly, and serve your baked potato frittata, cut into cubes if you prefer.