Parmesan Potato Frittata

Enjoy this easy Parmesan Potato Frittata for your next brunch or breakfast gathering. Filled with simple ingredients that you already have at home!

Eggs are a staple in our house. When I mentioned in my last post that panic starts to set in when we get down to the last two eggs I wasn’t kidding.

Growing up my grandfather was always frying up thinly sliced potatoes and adding eggs to them for breakfast. Potatoes and eggs just go together don’t they? I started making this potato frittata a couple of years ago for a quick and easy dinner and every time I make it it reminds me of my grandfather. Our methods of cooking this up are a little different (he used more oil and I don’t remember him ever putting it under the broiler) but the concept is the same – fried potatoes and eggs. And a touch of Parmesan in my version. I’ll have to ask him if he ever puts Parm in his eggs, I’m thinking not.

When I look at this Parmesan Potato Frittata photo I laugh because it looks like such a fancy brunch plate, but in reality it’s such a simple “peasant” dish. It has just a small handful of ingredients and the recipe cooks in about 15 minutes. It makes a great breakfast for dinner or lunch or of course breakfast or brunch. I actually cooked myself one for lunch just yesterday, cut it in quarters to keep in the fridge and enjoyed it cold as a protein packed late afternoon snack. You can even throw it between two slices of bread or in a wrap and call it a sandwich! Good stuff.

Print Recipe

Parmesan Potato Frittata

Yield: 2-3 servings

Ingredients:

• 1 small potato, sliced very thin (I used russet and left skin on)
• 1 teaspoon oil
• salt and pepper
• 6 eggs, whisked
• 3 tablespoons grated Parmesan
• chives, for garish and serving

Directions:

1. Turn on broiler.
2. Heat oil in a 10" nonstick skillet over medium heat. Add thinly sliced potatoes to pan and let cook for 5 minutes, tossing from time to time to cook potatoes evenly. Season potatoes well with salt and pepper.
3. Add Parmesan to whisked eggs and carefully add to pan covering all sliced potatoes. Let eggs cook and set on the bottom. Using a spatula, gently pull sides of eggs away from pan tilting pan slightly so egg mixture fill in space. Let cook for 5 minutes.
4. Place skillet under broiler. Let broil for 2-3 minutes, watching carefully, until cooked and slightly browned. Take frittata out of oven (handle will be hot - don't forget your oven mitt!) and carefully slide out onto a plate (use a butter knife to help separate from sides). Season frittata with salt and pepper, sprinkle chopped chives for garnish and cut into pieces for serving.

Frittatas are one of my favorite go-to easy recipes for days that I don’t have a plan for dinner or lunch even. You can whip one up with everyday pantry and fridge staples. The ideas are endless. Here are a few of my favorites:

Kale, Red Pepper and Goat Cheese Frittata

Garden Black Bean Frittata

Grilled Zucchini Frittata with Goat Cheese and Cherry Tomatoes

Kale and Parmesan Frittata

Apple & Gruyere Frittata | The Cookie Rookie

Mushroom, Herb and Goat Cheese Frittata | Nutmeg Nanny

Follow Aggie’s Kitchen’s board Potatoes {Spud Love!} on Pinterest.