Frittata di Patate e Cipolle: A Delicious Italian Classic

Table of Contents

Toggle

Frittata di Patate e Cipolle

Quick Meal Facts: Prep Time: 15 minutes, Cook Time: 30 minutes, Time to Stand: 5 minutes, Total Time: 50 minutes, Ease of Cooking: Easy, Servings: 4-6, Calories: Approximately 200 per serving, Cost of Ingredients: $10-$15, Cuisine: Italian, Course: Main Dish.

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Equipment

• Skillet, mixing bowl, whisk, spatula, knife, and cutting board.

Ingredients

  

• 4 medium potatoes peeled and thinly sliced (Yukon Gold or Russet work well)
• 1 large onion thinly sliced (yellow or white onion)
• 6 large eggs
• 1/2 cup milk or a dairy-free alternative
• 1 cup grated cheese optional; Parmesan or mozzarella are great choices
• Salt and pepper to taste
• 2-3 tablespoons olive oil or butter
• Fresh herbs optional; such as parsley or basil

Instructions

 

• Step 1: Prepare the Vegetables
• Slice the Potatoes and Onions: Peel and thinly slice the potatoes and onion. A mandoline slicer can help achieve uniform slices, making for even cooking.
• Soak the Potatoes: To remove excess starch, soak the potato slices in cold water for about 10 minutes. This will help keep them crispy.
• Step 2: Cook the Potatoes and Onions
• Heat the Oil: In a large, oven-safe skillet, heat the olive oil over medium heat.
• Sauté the Onions: Add the sliced onions to the skillet and sauté for about 5 minutes until they start to soften.
• Add the Potatoes: Drain and pat dry the potato slices. Add them to the skillet with the onions. Season with salt and pepper.
• Cook Until Tender: Cover the skillet and cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not falling apart.
• Step 3: Prepare the Egg Mixture
• Whisk the Eggs and Milk: In a mixing bowl, whisk together the eggs, milk, and a pinch of salt and pepper. If you’re adding cheese, mix it in at this stage.
• Combine with Vegetables: Once the potatoes and onions are tender, pour the egg mixture evenly over the vegetables in the skillet. Let it cook for 2-3 minutes without stirring, until the edges start to set.
• Step 4: Cook the Frittata
• Finish Cooking: Reduce the heat to low, cover the skillet, and cook for another 10-15 minutes. The frittata is done when the eggs are set but still slightly soft in the center.
• Broil for a Golden Top: For an extra touch, you can place the skillet under the broiler for 2-3 minutes to achieve a golden top. Just keep an eye on it to prevent burning!
• Step 5: Serve
• Let it Stand: Allow the frittata to cool for about 5 minutes before slicing it into wedges.
• Garnish: Optionally, sprinkle fresh herbs on top for added flavor and presentation.

Frittata di Patate e Cipolle, or Potato and Onion Frittata, is a fantastic dish that showcases the versatility of Italian cuisine. It’s perfect for breakfast, brunch, or even as a light dinner. Whether you’re looking for something simple to whip up on a weeknight or a dish to impress your friends, this recipe has got you covered. Let me show you how I make this delicious frittata from my own personal experience.

Notes on What to Expect

Frittata di Patate e Cipolle is a comforting dish with a creamy texture from the eggs and a delightful softness from the potatoes. The sweet onions add a lovely depth of flavor, making every bite satisfying. From my own personal experience, this dish can be served warm or at room temperature, making it a fantastic option for picnics or potlucks. It also keeps well in the fridge, so leftovers can easily be reheated for a quick meal the next day.

So grab your skillet and let’s get cooking. Enjoy this delicious Italian classic that’s sure to please a crowd.

Quick Meal Facts

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 50 minutes
• Ease of Cooking: Easy
• Servings: 4-6
• Calories: Approximately 200 per serving
• Cost of Ingredients: $10-$15
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Skillet, mixing bowl, whisk, spatula, knife, and cutting board.

Check out the right equipment and Ingredients that you need for making  Frittata di Patate e Cipolle  here

Ingredients

• 4 medium potatoes, peeled and thinly sliced (Yukon Gold or Russet work well)
• 1 large onion, thinly sliced (yellow or white onion)
• 6 large eggs
• 1/2 cup milk (or a dairy-free alternative)
• 1 cup grated cheese (optional; Parmesan or mozzarella are great choices)
• Salt and pepper, to taste
• 2-3 tablespoons olive oil (or butter)
• Fresh herbs (optional; such as parsley or basil)

Check out the right equipment and Ingredients that you need for making  Frittata di Patate e Cipolle  here

Instructions

Step 1: Prepare the Vegetables

1. Slice the Potatoes and Onions: Peel and thinly slice the potatoes and onion. A mandoline slicer can help achieve uniform slices, making for even cooking.
2. Soak the Potatoes: To remove excess starch, soak the potato slices in cold water for about 10 minutes. This will help keep them crispy.

Step 2: Cook the Potatoes and Onions

1. Heat the Oil: In a large, oven-safe skillet, heat the olive oil over medium heat.
2. Sauté the Onions: Add the sliced onions to the skillet and sauté for about 5 minutes until they start to soften.
3. Add the Potatoes: Drain and pat dry the potato slices. Add them to the skillet with the onions. Season with salt and pepper.
4. Cook Until Tender: Cover the skillet and cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not falling apart.

Step 3: Prepare the Egg Mixture

1. Whisk the Eggs and Milk: In a mixing bowl, whisk together the eggs, milk, and a pinch of salt and pepper. If you’re adding cheese, mix it in at this stage.
2. Combine with Vegetables: Once the potatoes and onions are tender, pour the egg mixture evenly over the vegetables in the skillet. Let it cook for 2-3 minutes without stirring, until the edges start to set.

Step 4: Cook the Frittata

1. Finish Cooking: Reduce the heat to low, cover the skillet, and cook for another 10-15 minutes. The frittata is done when the eggs are set but still slightly soft in the center.
2. Broil for a Golden Top: For an extra touch, you can place the skillet under the broiler for 2-3 minutes to achieve a golden top. Just keep an eye on it to prevent burning!

Step 5: Serve

1. Let it Stand: Allow the frittata to cool for about 5 minutes before slicing it into wedges.
2. Garnish: Optionally, sprinkle fresh herbs on top for added flavor and presentation.

Check out the right equipment and Ingredients that you need for making  Frittata di Patate e Cipolle  here

Variations

• Add Veggies: Feel free to include other vegetables like bell peppers, spinach, or mushrooms for extra nutrition and flavor.
• Protein Boost: Add cooked bacon, sausage, or ham for a heartier dish.
• Dairy-Free Option: Substitute the milk with almond or oat milk and use a dairy-free cheese alternative.
• Herbs and Spices: Experiment with different herbs such as thyme, oregano, or even a pinch of chili flakes for a bit of heat.

Nutritional Information (per serving)

• Calories: Approximately 200
• Protein: 12g
• Carbohydrates: 20g
• Fat: 10g
• Fiber: 2g
• Sodium: Varies based on added salt

Troubleshooting Tips

• If the Frittata Is Too Dry: This could mean it was cooked too long. Ensure to keep an eye on it while cooking and use a lower heat for gentler cooking.
• If It’s Too Watery: Make sure to drain the potatoes well after soaking, and don’t skip the step of letting the frittata rest before slicing.
• Uneven Cooking: Stir the vegetables occasionally while they cook to promote even heat distribution.