Potato and Egg Frittata

Sunday, April 23, 2017
Another breakfast in our Italian household was potatoes and eggs, a traditional Italian recipe very easy to recreate.


This Potato and Egg Frittata and an all-time favorite breakfast, lunch, or dinner when I was growing up because it was inexpensive to make and could easily feed a large family economically.


Money was tight in the 1960s and this meal was so delicious no one ever thought it was a well-known Italian depression food.


This was mom's go-to recipe until the next payday many weeknights and it was also and now after all these years, we all love this any time of the day of weeknight.


Many foods on a budget can be a gourmet banquet, this was one of them during tougher times.


Just scroll down to the recipe card and read some of the suggestions mom would throw into the pan when we had leftovers!



potatoes and egg frittata and Italian traditional breakfast





Delicious Memories



We were lucky enough to have a garden that dad had a green thumb for.


He grew our potatoes, carrots, peas, tomatoes, and peppers.


It was wonderful to go into our backyard and sneak a fresh tomato right off the vine and eat it as a kid.


Dad was amazing with his garden, I can't even write all the foods he cultivated for us, those were the good old days for sure.


When at all possible, this frittata is best using all fresh herbs, vegetables, and cooked meats however you can use frozen potatoes in a pinch.


potato and scrambled egg frittata


Tools you will need

  1. frying pan
  2. knife
  3. potato peeler
  4. spatula for frying
  5. cheese grater
  6. slotted spoon
  7. whisk


this is a collage on how to make a potato and egg frittata


Additions You May Like To Add and Tips

  • cooked leftover chopped up meats from a previous meal
  • pepperoni slices
  • prosciutto
  • sliced cooked Italian sausage
  • peppers
  • onions
  • tomatoes
  • leftover cooked asparagus
  • shredded carrots
  • shredded cabbage
  • mushrooms
  • spinach
  • deli chopped meats
  • chopped cooked broccoli rabe
  • any shredded cheeses you prefer
  • use frozen cubed potatoes in a hurry
  • leftover potatoes from a weeknight meal like  roasted, baked, or boiled are great to repurpose in this meal


this is potatoes fried on top of an egg omelet


Potatoes



Potatoes were a great filler to feed the family, inexpensive, and always added to many meals.


The real trick is to get those potatoes crispy and browned first, it makes all the difference in flavor!


Season them with various spices like garlic, red pepper flakes, or even hot sauce if you prefer but get those spuds crispy and brown.


Potato and Egg Frittata Pin it for later



pin for later recipe for potato and egg frittata


Some Other Recipes We Love



Baked French Toast Cups


Italian Style Poached Eggs


mozzarella melted on top of potato and egg frittata


Easy Meals



Mom surely knew how to whip up easy economical Italian meals.


Growing up this was the most asked for the potatoes are crunchy and flavorful and with eggs, this dish is a home run.


Adapting over the years has been fun, throwing anything you like into the pan of potatoes and egg to make an Italian giambott (which my Italian grandma referred to as everything but the kitchen sink was in it) just refer to our weeknight of leftover suggestions.


The simple foods in life are the finest of all and most satisfying and the memories made with mom's frittata live on through every generation.


Don't miss trying to repurpose leftovers with the start of a good potato and egg frittata.


If you haven't tried a potato and egg frittata, it will be a great collection to your easy recipe folder!


Potato and Egg Frittata

Potato and Egg Frittata

Yield: 6
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 26 MinTotal time: 36 Min
Italian Potato and Eggs is a Traditional meal that could be served for breakfast lunch or dinner. It was an inexpensive way to feed a large family growing up

Ingredients

  • 6 eggs are beaten with 3 tablespoons of milk or water
  • 1 teaspoon freshly chopped garlic
  • 1/4 cup extra virgin olive oil or butter
  • 2 extra-large potatoes were peeled and cubed
  • 1/2 cup whole milk mozzarella cheese sliced shredded
  • 1 tablespoon Pecorino Romano cheese
  • Garnish:
  • 1 tablespoon fresh chopped flat-leaf Italian parsley
  • Salt and pepper to taste
  • See notes for other additions

Instructions

  1. Beat the eggs with milk
  2. In a medium-size frying pan cover bottom of a pan with around 4 tablespoons of heat oil, butter, or any rendered fat.
  3. Fry potatoes until light brown in color and crispy looking on high heat this takes around 10 to 15 minutes depending on the size of your cubes (adding the garlic as the potatoes start to turn brown the last few minutes of cooking).
  4. Remove with a slotted spoon and drain on paper towels.
  5. If needed add a little butter or oil to the pan and heat to medium.
  6. Pour eggs into the hot pan cooking one side moving the pan side to side to cook the liquid of the eggs.
  7. Add potatoes ( and any other additions) back on top of the eggs.
  8. Flip once.
  9. Top with mozzarella, if you're not ready to eat, put this in a warm oven.
  10. Garnish with grated cheese and flat-leaf parsley.

Notes

Additions You May Like To Add and Tips

  • cooked leftover chopped up meats from a previous meal
  • pepperoni slices
  • prosciutto
  • sliced cooked Italian sausage
  • peppers
  • onions
  • tomatoes
  • leftover cooked asparagus
  • shredded carrots
  • shredded cabbage
  • mushrooms
  • spinach
  • deli chopped meats
  • chopped cooked broccoli rabe
  • any shredded cheeses you prefer
  • use frozen cubed potatoes in a hurry
  • leftover potatoes from a weeknight meal like  roasted, baked, or boiled are great to repurpose in this meal
  • any other fresh herbs can be added IE dill, oregano, fresh basil, etc.
  • make sure the potatoes are crispy and browned nicely
  • we prefer to use russet potatoes but any kind you like is fine and use frozen in a pinch


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Italian


Potato and Egg Frittata Pin it for later





Try Some of These Other Great Breakfast Ideas:



Crescent Roll Breakfast Pizza


Baked Pancake


Ham and Egg Cups


how to make a potato and egg frittata


12 comments

  1. I love whipping up egg dishes when the fridge is a little bare and/or I haven't planned ahead for dinner. This kind of meal is a classic in my book.

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  2. Oh yes! I was raised by a single mother who came to America from Germany. There were plenty of "stretching the budget" meals with potatoes and/or cabbage. Like you said, we didn't know that's what she was doing, we just loved the food!

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  3. Looks great! I had potatoes and frittata for Sunday brunch as well!

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  4. you gotta love the simplicity of it. you can't go wrong with potatoes, eggs and cheese, can you?

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  5. Congrats for Top 9. This looks AWESOME...

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  6. We make potatoes and eggs all the time for breakfast and sometimes we add cheddar cheese. I never thought of adding mozzarella. Yum!

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  7. Yum! We have our own version of this in our house, I love how simple and easy it is!

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  8. This looks like such an easy weeknight meal to keep in your back pocket and a way to get rid of some leftovers. I really trying hard to waste less food and need more meal ideas like this!

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  9. Potato and eggs, just pure comfort food, never tire of them:-)

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  10. this reminds me of Spanish Tortilla Espanola. We love it.

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  11. I love all your memories, Claudia ~ and you are so right, the simple food from our childhood is always the most beloved. We love to eat frittatas for dinner, so this is on our menu this week!

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Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia