Potato Frittata Recipe

Name: Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter; 2 teaspoons olive oil; 1 small desiree potato, unpeeled, thinly sliced; 1 scallion, thinly sliced; 50 g shaved ham, torn into large pieces; 2 eggs; 2 tablespoons milk; 2 tablespoons finely grated parmesan cheese; salt & fresh ground pepper, to taste; 5 large basil leaves (or herbs of your choice, thyme, parsley, rosemary)

Servings: persons

1
1.
2
Heat the butter or margarine and olive oil in small/medium frying pan (base about 15cm in diameter) over medium-low heat and cook potato for 5 minutes.
3
Add the ham and cook for 5 minutes or until potato is just tender.
4
Preheat grill on high.
5
Whisk the eggs, milk, Parmesan and pepper in a bowl.
6
Pour egg mixture over potato in frying pan.
7
Push basil leaves into mixture and then lift the potato and ham to allow egg mixture to run in between.
8
Reduce heat to low and cook for 6-7 minutes or until frittata is almost set but the top is still runny.
9
Place the frying pan under the preheated grill for 1 minute or until frittata is set and top is lightly browned.
10
Loosen frittata with a spatula and slide onto serving plate.
11
Notes.
12
Variations: Roasted capsicum & artichoke frittata: Preheat grill on high.
13
Place 2 quarters of a small capsicum, skin-side up under preheated grill and cook for 8-10 minutes or until charred and blistered.
14
Transfer capsicum to a sealed plastic bag and stand for 10 minutes.
15
Peel skin from capsicum and cut the flesh into large pieces.
16
Prepare frittata as above, substituting the prepared capsicum and 2 halved small artichoke hearts for the ham.
17
Frittata with rocket: Toss 20g washed and dried rocket leaves with 1 ripe egg tomato, cut into thin wedges and a little balsamic vinegar to taste.
18
Top the frittata with the rocket mixture, garnish with shaved parmesan and sprinkle with black pepper.
19
Eggplant frittata: Use l thinly sliced baby eggplant in place of the potato and cook over medium heat for 5 minutes before adding the ham.
20
Pasta & sun-dried tomato frittata: Use 1/2 cup leftover cooked penne pasta in place of the potato.
21
Combine the pasta, ham, 1 tbs finely sliced drained sun-dried tomatoes and l00g baby spinach leaves with the egg mixture.
22
Pour into the frying pan and continue as in the recipe above.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons butter, 2 teaspoons olive oil, 1 small desiree potato, unpeeled, thinly sliced, 1 scallion, thinly sliced, and more.

Yes, Potato Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions