Frittata di Patate e Formaggio
A classic Italian-style omelette filled with sautéed potatoes, melted cheese, and fresh herbs, perfect for a quick and satisfying lunch. The combination of crispy edges and creamy center is a delight.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Italian
Ingredients
- 2mediumPotatoes, peeled and diced
- 2tbspsAll-purpose flour
- 8Eggs, beaten
- 1/2cupParmesan cheese, grated
- 1/2cupMozzarella cheese, shredded
- 2tbspsOlive oil
- 2clovesGarlic, minced
- 1/4cupFresh parsley, chopped
- 1/2tspSalt
- 1/4tspBlack pepper
Step-by-Step
- 1
Preheat your oven to 350°F (180°C).
5m - 2
In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced potatoes and sauté for about 10 minutes, stirring occasionally, until they are tender and lightly browned.
10mmedium heat - 3
Add the minced garlic to the skillet and sauté for an additional 2 minutes, until fragrant.
2mmedium heat - 4
In a separate bowl, whisk the eggs together with the Parmesan cheese, salt, and black pepper until well combined.
5m - 5
Pour the egg mixture over the potatoes in the skillet, making sure to evenly distribute the potatoes. Sprinkle the shredded mozzarella cheese on top.
3m - 6
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the cheese is melted and bubbly.
20m350°F - 7
Remove the frittata from the oven and let it cool for a few minutes. Sprinkle the chopped fresh parsley over the top.
5m