Today we’re making a classic Frittata di Patate, a simple Italian dish made with eggs, potatoes, and cheese.
Perfect for using leftover roast potatoes or even chips, this recipe is quick, affordable, and full of flavour.
Servings
2-3 people
Prep Time
15 – 20 minutes
Difficulty
Easy
Ingredients
- 4 eggs
- 6 small to medium potatoes (leftover or freshly cooked)
- 70 g cheddar cheese
- Salt & black pepper
- Oil (sunflower, vegetable, or olive oil)
Equipment you’ll need
- Non-stick pan
- Bowl
- Whisk
- Knife
- 👉 See all tools here: https://saporidicasasaulle.com/kitchen-tools/
Method
- Crack the eggs into a bowl, season with salt and pepper, and whisk until smooth.
- If using fresh potatoes, peel and cut into small cubes (1–1.5 cm) and boil in salted water until just tender. Drain and set aside.
- If using leftovers, simply cut into bite-sized pieces.
- Heat oil in a non-stick pan over low to medium heat.
- Pour in the eggs and after about 30 seconds, add the potatoes evenly.
- Sprinkle grated cheese over the top and add a little extra pepper.
- Transfer the pan under a grill at 180°C for about 6 minutes, until golden on top.
- Remove carefully and place on kitchen paper to absorb excess oil.
- Serve warm with a salad or on its own.
Tools I used for this recipe.
Tips
Great for using leftover roast potatoes or chips
Add a splash of vinegar when boiling potatoes to keep them firm
Cook on low heat to avoid burning the base
Variation
Use Grana Padano, Pecorino, or Mozzarella instead of cheddar
Add onions or herbs for extra flavour
Make it thicker for a more filling version
Storage
If made with recycled potatoes need to go straight away, Starting from fresh potatoes it keeps well in the fridge for up to 2 days. Perfect for lunchboxes or picnics.
