Potato Frittata

James Beard

Author and Educator

Similar to the Spanish tortilla made with potatoes, this Italian version of an omelette can be made with any vegetable you want. Leftover frittata can be served cold in a baguette sandwich for a second satisfying meal.


  • 6 tablespoons butter
  • 6 eggs, well-beaten
  • 1 1/2 to 2 cups boiled potatoes
  • 2 to 3 cloves garlic, finely chopped
  • 1 to 2 tablespoons finely chopped parsley,
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Parmesan and Gruyère cheese, grated


Melt butter in a large, heavy skillet. When it is just foaming, add well-beaten eggs and potatoes, spreading the potatoes around the pan. Add garlic, salt, pepper, and parsley. Turn the heat down very low and let the egg set around the potatoes, which will take about 10 to 12 minutes.

Then sprinkle the top quite lavishly with grated Parmesan cheese, or a mixture of grated Parmesan and Gruyère cheese, and run it under the broiler for a couple of minutes to set the top and brown it lightly. Run a spatula around the bottom of the pan, slip the frittata out onto a platter, and serve it with the vegetables.


1 frittata