Italian Frittata

Frittatas are something I make very often, especially as part of a lunch with other mixed dishes and salads—rather like a grand antipasto. They are easily prepared and look really appetizing. You can use your imagination and experiment with different ingredients—you can use all sorts of vegetables to make a frittata, such as asparagus, spinach, or zucchini, but always lightly cook them first. I also find that the frittata tastes better when served cold.–Manuela Darling-Gansser

LC Freestyle Frittata Note

Perhaps our fave freestyle frittata is this very melding of eggs and potatoes and not much else. What’s yours?

Italian Frittata Recipe

  • Quick Glance
  • 25 M
  • 30 M
  • Serves 6

Ingredients

  • 12 large eggs
  • 1 tablespoon cold water
  • Salt and freshly ground pepper
  • 4 heaping tablespoons grated Parmigiano-Reggiano
  • 2 large potatoes, peeled, boiled, and cut into 1/2- to 1-inch chunks
  • 2 tablespoons (1 ounce) unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion or 2 leeks, chopped

Directions

  • 1. Lightly beat the eggs with a fork and add the water, salt, pepper, Parmigiano-Reggiano, and chopped potatoes.
  • 2. In a large ovenproof cast-iron or nonstick skillet (preferably 12-inch) over medium heat, melt the butter with the oil. Add the onion or leeks and sauté until transparent, 5 to 10 minutes.
  • 3. Pour in the egg mixture and cook over medium heat for about 5 minutes. Meanwhile, heat the broiler to medium. Broil until the frittata is golden brown, about 5 minutes. Let cool to warm or room temperature or chill in the fridge. Cut into wedges and serve.
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Comments
Comments
  1. Testers Choice Testers Choice says:

    [Suzanne Fortier] This is a really good, simple, quick recipe to have in your weeknight arsenal for when the fridge is nearly empty. I used Yukon gold potatoes. I don’t really peel them, I just square them off so they’re easier to cut. My tasters wished that there would have been fewer potatoes and that I had cut them smaller than I did. (I think slightly smaller than 1/2-inch cubes would have been good). I didn’t mind the potato ratio at all, but I definitely agree on the size issue. Smaller is better. I used a 12-inch pan and it was perfect. The amount of oil and butter used to sauté the onions is quite a lot. My onions were swimming. I added the potato cubes to the onions and fat, then poured the egg mixture over it all. The bottom of the frittata was set after about 5 minutes. Then I put it under the broiler for about 7 minutes on high, about 4 inches from the element, until the top was set. Flipped it onto a platter and dinner was served! There are even leftovers for lunch. Couldn’t be easier-peasier.

  2. Testers Choice Testers Choice says:

    [Lydia Brimage] Since whole potatoes take a long time to cook through, I would suggest cutting them before steaming or boiling. I decided to slice my potatoes instead of chopping them. I cut the potato into 0.5-cm slices, which when placed in boiling water cooked in 5 to 10 minutes. As the frittata cooked under the broiler, I loosened it away from the edge of the pan occasionally by running a palate knife underneath it. When the frittata was done, I let it cool for a few minutes before attempting to turn it out onto a plate. The turned-out frittata had a good shape and came away cleanly from the pan. The red onion gave a strong visual effect as it stayed on the bottom, so when the finished frittata was turned out of the pan the red onion was visible on the top. The egg mixture could also be poured into a parchment-lined deep tray, and could then be cut into squares when cold. I served the frittata with fried mushrooms, but it could also be served with a green leafy salad. I would cook this dish again.

  3. Testers Choice Testers Choice says:

    [Jackie G.] This made a great brunch on a lazy Sunday morning. I divided the recipe in half, using only 6 eggs. I used Yukon gold potatoes, which I peeled before cutting into 1/2- inch cubes. This recipe can be tailored to suit anyone’s taste. I used leeks instead of red onion. We do not have a nonstick skillet that can go into the oven, so I used a very well-seasoned 9-inch cast-iron skillet, which worked perfectly. I added 4 ounces roasted hatch chilis to the egg mixture, as well as a 1/2 pound cooked sausage meat. After the initial 5 minutes on the stove top, I put the pan into the oven with the broiler on. The recipe instructs you to cook the frittata under the broiler set on a medium setting. Our broiler only has one setting. If left there for 5 minutes, the top of the frittata would have been burnt. After 3 minutes under the broiler, the frittata had gotten very brown, and the top seemed to be quite set. I pulled the pan and let it sit on the stove for a couple of minutes. When I went to cut the frittata, it was still eggy in the center. I put the frittata into a 350° oven for another 4 to 5 minutes, which did the trick. The Parmigiano was not at all noticeable in the frittata. I will use some Dubliner cheese next time. Cubes of ham would work wonderfully in this, as would a whole host of vegetables. It is also a budget friendly recipe. I was surprised to find that the frittata was still very good cold.

  4. Testers Choice Testers Choice says:

    [Kim M.] Everyone needs a good frittata technique in their repertoire, just like a little black dress. This one gets the job done. A frittata is a great way to use up the little bits of meat, cheese, and leftover vegetables in the fridge. I added formage blanc, asparagus, a little lemon zest, and a sprinkle of fresh herbs on top to finish. I served the large frittata on a wooden board cut into wedges. A crisp Romaine salad, dressed in a garlic vinaigrette made an excellent side.

  5. Barbaqra says:

    Where on earth is the rest of the vacation story, David? The suspense of who was in the cottage sleeping in your bed fast asleep is killing me, Goldieleite?

  6. ruthie says:

    My very favorite frittata is one my BF’s grandmother used to make—crab and artichoke hearts. OMG! Her grandmother’s family is Milanese, so maybe this is something they do there. I have to gild the lily and put hollandaise on it. Artichoke hearts and crab just cry out for hollandaise, don’t they? ;)

    My mom made zucchini frittatas a lot during zucchini season—no precook needed here. It makes a nice, less heavy frittata with a fresh taste. She put in a fair amount of parsley and thyme and at least as much grated Parm as this recipe calls for. Yummy. And it’s about that time, too. I love that they’re lunchable, go great in a sandwich, or just cut into bars to eat out of hand.

    • Renee Schettler Rossi says:

      ruthie, thanks so much for sharing. That frittata of your BF’s grandmother sounds lovely—and yes, by all means, artichoke and crab cry out for hollandaise!

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