Potato Frittata Recipe

Potato Frittata Recipe

This Potato Frittata recipe is a twist on the frittata my Mum made for us growing up (and still does!). It is such a comforting dish, and is really easy to put together.

It serves two people (two slices each) as a main with salad for a light dinner or lunch, and makes for great finger food at dinner parties cut into small pieces or thin wedges. I also love it sliced and wedged into a bread roll for picnics or a quick lunch.

Filling wise, frittata is an incredibly versatile dish. At our home, Mum often made it with what she had on hand. Although it usually featured potatoes, zucchini, even parsley or parmesan, she would occasionally add sweet potato, broad beans, peas and even pasta. Start simple, and stick to one to two ingredients until you find the combination that you love.




Potato Frittata Recipe

Serves two as a light main


4 eggs (medium)

420g potatoes, washed, peeled and cut into small pieces half a cm thick

Quality olive oil or sunflower oil for frying

Sea salt and pepper



Heat a tablespoon of olive oil in a medium to large non-stick pan (see notes) on medium to high heat, and fry the potatoes until golden brown, about 15 minutes. Stir every few minutes. The potatoes will start sticking/clumping together when they’re almost cooked.


Once cooked, place the potatoes aside in a bowl or on a plate, and leave the frying pan on the heat.


In the meantime, in a large bowl and using a fork, whisk the eggs together and add a pinch of sea salt and a few cracks of pepper. Once mixed through, add the cooked potatoes to the egg mixture and stir together


Return the frying pan to the heat. If the pan seems a little dry, add a half tablespoon of olive oil and wait until the frying pan has warmed up to medium heat. Pour the potato egg mixture into the frying pan – it will sizzle and using a spatula smooth and flatten out the eggs and potatoes so they’ll cook evenly.


While the frittata is cooking, give the frying pan a gentle shake every few minutes to avoid the frittata sticking.


Once the bottom of the frittata is golden, and the edges are firm, flip the frittata.


Flipping a frittata. There are many different ways to do this. The way I feel works best is to slowly and gently slide the frittata (uncooked side up) onto a plate that is slightly smaller than the circumference of the frying pan. I then hold the plate with the frittata on it in one hand using a kitchen glove (because the frittata will still be very hot) and in the other hand I place the frying pan over the frittata until they are directly touching. Still holding the frying pan in one hand and making sure the plate with the frittata is firmly touching the inside of the frying pan in the other, I turn the frying pan back up so the underside of the plate is facing upwards on top of the frying pan. I then quickly return the frying pan with the plate and frittata in it to the heat and use a spatula to swiftly lift the plate off. Set the plate aside. Once the uncooked side of the frittata (which is now facing downwards) turns golden (about five minutes), serve in the same plate!


Enjoy this beautiful, comforting dish. I like to eat frittata in slices with a big, fresh salad or wedged into a a bread roll as a sandwich/panino.



Note: For ease, please use a non-stick pan for this recipe. It will make the flipping of the frittata SO much easier. I use a 30cm non-stick frying pan.