Potato and Egg Frittata: A Classic Mediterranean Breakfast Dish
Ingredients
Core Ingredients
- Potatoes: 3 medium (approximately 450g / 1 lb)
- Eggs: 3 large (approximately 150g / 5.3 oz)
- Onion: 1 small (approximately 100g / 3.5 oz)
- Fresh parsley: 2 tablespoons / 8g (optional)
- Grated cheese: 50g / 1.8 oz (optional)
- Olive oil or vegetable oil: 2 tablespoons / 30ml
- Salt and black pepper to taste
Detailed Instructions
1. Potato Preparation
Begin with thorough preparation of the potatoes. After peeling, either grate them using the large holes of a box grater or slice them very thinly (approximately 1/8 inch / 3mm thick). Place the prepared potatoes in a colander and rinse under cold running water, agitating them gently to remove excess starch. Transfer to a clean kitchen towel and pat thoroughly dry to ensure proper browning.
2. Egg Mixture
In a medium mixing bowl, crack the eggs and whisk them thoroughly until the whites and yolks are fully combined and slightly frothy. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If using, incorporate the chopped parsley and grated cheese into the egg mixture.
3. Cooking Process
Heat a 10-inch (25cm) non-stick skillet over medium heat. Add one tablespoon of oil and ensure it coats the entire surface. Add the grated potatoes and finely chopped onion, spreading them in an even layer. Cook for 5-7 minutes, occasionally pressing down with a spatula to create a uniform layer.
4. Assembly and Final Cooking
Reduce the heat to low. Pour the seasoned egg mixture evenly over the potato-onion layer, ensuring it seeps between the potato pieces. Cover with a tight-fitting lid and cook for 5-7 minutes until the eggs begin to set and the bottom develops a golden crust.
5. Flipping Technique
Place a large plate or flat lid over the skillet. Hold it firmly and, in one quick motion, invert the pan to release the frittata onto the plate. Add the remaining tablespoon of oil to the pan and carefully slide the frittata back in, uncooked side down. Cook for an additional 3-5 minutes until golden brown.
Nutritional Information
Per serving (serves 4):
- Calories: 220
- Protein: 8g
- Carbohydrates: 25g
- Fiber: 2g
- Fat: 11g
- Sodium: 300mg
Timing:
- Preparation: 15 minutes
- Cooking: 15-20 minutes
- Total Time: 30-35 minutes
Professional Cooking Tips
- Use starchy potatoes such as Russet or Yukon Gold for the best texture and browning.
- Ensure the potatoes are thoroughly dried after rinsing to achieve proper crispiness.
- Maintain medium-low heat throughout cooking to prevent burning while allowing proper egg setting.
- Test doneness by gently pressing the center – it should feel firm with no liquid eggs visible.
Variations and Substitutions
- Potato Options: Use sweet potatoes or a combination of regular and sweet potatoes
- Additional Vegetables: Add bell peppers, spinach, or mushrooms
- Cheese Variations: Experiment with Parmesan, Gruyère, or sharp Cheddar
- Herb Options: Substitute parsley with chives, basil, or thyme