Potato Frittata

Feb 06, 2013



Prep time: 15 minutes
Cooking time: 15 minutes


Like an omelet with potatoes, this is a great light supper with some whole wheat toast and a salad. You can add other vegetables too, and vary the kind of cheese. Serves 4.


What you need:

  • 2 tablespoons olive oil
  • 2 medium white potatoes, peeled and sliced thin
  • 1 small onion, peeled and sliced thin
  • 1/2 teaspoon salt
  • 8 eggs
  • 1 teaspoon salt
  • 1/2 cup shredded provolone cheese

What to do:

  1. In a broiler-proof large skillet, measure the oil. Add potatoes, onion and ½ teaspoon of the salt and cook for 5 minutes on medium heat, stirring occasionally. Turn with a spatula and cook 5 more minutes or until potatoes are soft. 

  2. In a medium sized mixing bowl, whisk the eggs with the remaining teaspoon of salt. Pour over the potatoes. 

  3. Cook over medium heat for 6 to 8 minutes, running a spatula around the edge of the skillet and lifting up the eggs so that the uncooked part flows underneath. 

  4. When the frittata is fairly set, place under the broiler for 1 to 2 minutes until the top is golden. Sprinkle with provolone, cut into wedges and serve.
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