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.
Parmesan Potato Frittata
Yield: 2-3 servings
- 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
- Turn on broiler.
- 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.
- 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.
- 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:
Apple & Gruyere Frittata | The Cookie Rookie
Mushroom, Herb and Goat Cheese Frittata | Nutmeg Nanny
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