Aggie's Kitchen

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!

Parmesan Potato Frittata | AggiesKitchen.com

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.

Parmesan Potato Frittata | AggiesKitchen.com

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.

Parmesan Potato Frittata | AggiesKitchen.com

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.

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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.

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21 comments on “Parmesan Potato Frittata”

  1. I love stories about your family and their dishes… and love that you have Italian roots. Love that you took a dish you remember your grandfather making and paid homage to it. This looks SO good. Breakfast is huge in our house… and we eat breakfast for dinner very often. Can’t wait to try this. Beautiful pics by the way!

  2. This seems like such perfect comfort food!! My husband would LOVE this!!

  3. yummmmmmmmmmm! I’ve been thinking about this since you posted it on instagram! It definitely looks like very fancy brunch food. Potatoes and eggs definitely belong together

  4. This sounds divine Aggie.

  5. Perfect for any meal. Breakfast, lunch, dinner! Love it for a brunch, too! Thanks Aggie!

  6. that sounds DELISH!

  7. Can’t beat a good frittata! Such a quick dinner, but it’s healthy and delicious too – the trifecta! 😉 love this recipe!

  8. I love the look of this – plus those quick cook potatoes sound perfect!

  9. LOVE fritattas…we make them all the time!

  10. I need to try this for my hubby. He gets the short end of the stick when it comes to eggs because I don’t like them. Hence I have no idea how to properly prepare them. I’m going to give this one a whirl for him for Fathers Day. He’ll lose his mind.

  11. Yep, there is just something about eggs and potatoes that is so classic. This is the perfect brunch or easy dinner!

  12. This is my favorite kind of food, so delicious!

  13. Funny you mentioned your Grandpa and the fried potatoes. My Dad is a WWII vet and he never did much cooking when I was little cause Mom was an amazing cook, but, his specialty was what he called “army fries”. They were just thinly sliced potatoes fried and lightly salted but I thought they were the best thing I’d ever eaten. To this day, I love potatoes cooked this way. You really made me walk down memory lane today!

    This frittata looks out of this world good to me. We love eggs in this house and I think I need to do this for breakfast for dinner very soon.

  14. Oh, this dish looks absolutely mouthwatering 🙂 I love love frittata!!

  15. Eggs are a staple in my house too. I have a co-worker who raises chickens as a hobby and I get my eggs from her ( I am spoiled!). My family enjoys eggs and potatoes it is what we frequently eat for dinner.

    Your frittata looks divine. Love it.

    Velva

    • I moved into a new neighborhood with a neighbor that chickens too, I love it when her girls stop by with 2 dozen! Such a treat!

  16. Love it! I make something similar, like a spanish tortilla w/o the cheese, and to make it really quick I use frozen hash browns instead of sliced potatoes. My whole family loves it, especially w/ steamed artichokes and aioli on the side. Can’t wait to try your version 🙂

  17. Yum! It’s not easy to make eggy stuff look pretty, but this is beautiful!!