Coffee with the Chicken Ladies

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Sicilian Potato Fritatta

Holly originally found this dish many years ago in a book of Sicilian “peasant” recipes. It’s delicious, uses a lot of eggs, and makes a great main dish or appetizer, if you slice it into small pieces. We love it served with a crisp white wine. You can customize by using different herbs (rosemary and thyme are fantastic!) and cheese, and dairy free cheese easily makes this dish gluten and dairy free.

If you enjoy this frittata, you may also want to check out our recipes for Spaghetti Frittata and Shrimp and Asparagus Clafoutis. We talk you through the making of the Potato Frittata in Episode 188 of our podcast.

Potato Frittata

If there’s one thing that we love as much as eggs, it’s potatoes. They taste amazing together and are so delicious they can be a quick weeknight dinner or fancy enough to serve to your guests. Feel free to substitute your favorite herbs and cheeses.
Print Recipe
Ingredients Method

Ingredients
  

  • 3 large russet potatoes washed, peeled, and cut into slices
  • 8 large eggs
  • 2 tablespoons grated Pecorino Romano or Parmesan cheese or dairy free cheese of choice
  • 1 teaspoon minced fresh Italian parsley leaves or herbs of choice
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil

Method
 

  1. In a large mixing bowl, whisk the eggs, cheese, and herbs. Season with salt and pepper to taste and set aside.
  2. Heat a generous splash in a large cast iron or non-stick, oven-safe, skillet over medium high heat. Place a single layer of potato slices into the skillet, sprinkle with salt, and cook until starting to brown on each side, about 3-5 minutes. Transfer to a plate. Repeat frying the remaining potato slices. You can leave a the olive oil in the bottom of the skillet after frying the potatoes or you can wipe it out and re-grease or spray it.
  3. Preheat your oven broiler. Layer half of the potatoes in the oven safe skillet or pan and sprinkle with half of the herbs. Pour in half of the egg mixture. Add the remaining potatoes, herbs, and egg mixture. Cook for 15 to 20 minutes over medium-low heat, until the bottom is lightly browned and the frittata is partially set.
  4. Place the skillet in the oven on the lowest oven rack. Broil until lightly browned on top, about 5 to 10 minutes, until eggs are completely set. Check it frequently so you don’t overcook it! Salt and pepper to taste, then, Let the frittata rest for a few more minutes before serving. Enjoy!