Potato Frittata Recipe

Make this Potato Frittata Recipe for a golden, fluffy weeknight meal. Potato Frittata Recipe serves 4.

Ingredients

• 6 medium potatoes, peeled and sliced
• 1 medium onion, finely chopped
• 6 eggs
• 3 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

Step 1: Heat the Oil

Warm gently: pour two tablespoons of olive oil into a large heavy skillet and place it over medium heat until it shimmers lightly. This step is about building a glossy, hot surface that will kiss the potato slices and coax a golden edge—keep the oil shimmering but not smoking and be ready to add the potatoes as soon as it looks lively.

Step 2: Add Potatoes and Onion

Toss the peeled, thinly sliced potatoes and the finely chopped onion straight into the hot oil in an even layer so each slice can make contact with the pan. Use a wooden spoon to separate any pieces and spread them out so edges begin to caramelize; the onion should soften and become translucent as the potato edges start to show pale gold.

Step 3: Season and Stir Occasionally

Sprinkle salt and freshly ground pepper over the potatoes and onions, then give everything a gentle turn. Continue cooking over medium heat, stirring occasionally—this keeps the potato slices from sticking together and promotes even browning. Patience here rewards you with tender, slightly golden potato slices.

Step 4: Cook Until Soft and Slightly Golden

Cook the mixture about fifteen minutes, adjusting the stirring rhythm so the potatoes become fork-tender with delicate golden crusts on some edges. You want a mix of soft edible potato flesh and thin, crisped surfaces that will add texture to the finished frittata. Once this texture is achieved, remove from higher heat and set aside briefly.

Step 5: Beat the Eggs

In a large mixing bowl, crack six eggs and beat them with a pinch of salt and pepper until the yolks and whites are uniformly smooth and slightly frothy. This aeration helps the final frittata be light and fluffy; a quick whisk is all you need—avoid overworking them.

Step 6: Combine Eggs with Cooked Potatoes and Onions

Pour the beaten eggs evenly over the cooked potatoes and onions in the skillet, tilting slightly so the eggs spread and seep between the slices. The hot potatoes will begin to set the egg at the edges immediately—gently lift a few pieces to let egg flow beneath if needed so the filling cooks uniformly.

Step 7: Gently Cook Until Set

Reduce heat to low and cook the frittata slowly for ten to twelve minutes, covered or uncovered depending on your skillet’s lid, until the eggs are set through the center but still moist. The top should be matte and not wet; the edges will pull away slightly from the pan and hold together as a single, tender disk.

Step 8: Finish and Garnish

If you like, scatter freshly chopped parsley over the surface for a bright herb note and a pop of green. The parsley lifts the rich egginess and adds fresh contrast to the golden palette of the frittata.

Step 9: Serve

Carefully slide the frittata onto a plate, letting it rest a minute, then slice into wedges for serving. The finished pieces should show a slightly browned crust, a moist, airy interior studded with tender potato slices, and a scattering of green herbs.

Notes

• Slice potatoes uniformly to ensure even cooking
• Use a heavy skillet for steady heat and better browning
• Adjust salt gradually and taste before serving