This Potato and Egg Frittata and an all-time favorite breakfast, lunch, or dinner when I was growing up because it was inexpensive to make and could easily feed a large family economically.
Money was tight in the 1960s and this meal was so delicious no one ever thought it was a well-known Italian depression food.
This was mom's go-to recipe until the next payday many weeknights and it was also and now after all these years, we all love this any time of the day of weeknight.
Many foods on a budget can be a gourmet banquet, this was one of them during tougher times.
Just scroll down to the recipe card and read some of the suggestions mom would throw into the pan when we had leftovers!
Delicious Memories
We were lucky enough to have a garden that dad had a green thumb for.
He grew our potatoes, carrots, peas, tomatoes, and peppers.
It was wonderful to go into our backyard and sneak a fresh tomato right off the vine and eat it as a kid.
Dad was amazing with his garden, I can't even write all the foods he cultivated for us, those were the good old days for sure.
When at all possible, this frittata is best using all fresh herbs, vegetables, and cooked meats however you can use frozen potatoes in a pinch.
Tools you will need
- frying pan
- knife
- potato peeler
- spatula for frying
- cheese grater
- slotted spoon
- whisk
Additions You May Like To Add and Tips
- cooked leftover chopped up meats from a previous meal
- pepperoni slices
- prosciutto
- sliced cooked Italian sausage
- peppers
- onions
- tomatoes
- leftover cooked asparagus
- shredded carrots
- shredded cabbage
- mushrooms
- spinach
- deli chopped meats
- chopped cooked broccoli rabe
- any shredded cheeses you prefer
- use frozen cubed potatoes in a hurry
- leftover potatoes from a weeknight meal like roasted, baked, or boiled are great to repurpose in this meal
Potatoes
Potatoes were a great filler to feed the family, inexpensive, and always added to many meals.
The real trick is to get those potatoes crispy and browned first, it makes all the difference in flavor!
Season them with various spices like garlic, red pepper flakes, or even hot sauce if you prefer but get those spuds crispy and brown.
Potato and Egg Frittata Pin it for later
Some Other Recipes We Love
Baked French Toast Cups
Italian Style Poached Eggs
Easy Meals
Mom surely knew how to whip up easy economical Italian meals.
Growing up this was the most asked for the potatoes are crunchy and flavorful and with eggs, this dish is a home run.
Adapting over the years has been fun, throwing anything you like into the pan of potatoes and egg to make an Italian giambott (which my Italian grandma referred to as everything but the kitchen sink was in it) just refer to our weeknight of leftover suggestions.
The simple foods in life are the finest of all and most satisfying and the memories made with mom's frittata live on through every generation.
Don't miss trying to repurpose leftovers with the start of a good potato and egg frittata.
If you haven't tried a potato and egg frittata, it will be a great collection to your easy recipe folder!
Potato and Egg Frittata
Yield: 6
Prep time: 10 MinCook time: 26 MinTotal time: 36 Min
Italian Potato and Eggs is a Traditional meal that could be served for breakfast lunch or dinner. It was an inexpensive way to feed a large family growing up
Ingredients
- 6 eggs are beaten with 3 tablespoons of milk or water
- 1 teaspoon freshly chopped garlic
- 1/4 cup extra virgin olive oil or butter
- 2 extra-large potatoes were peeled and cubed
- 1/2 cup whole milk mozzarella cheese sliced shredded
- 1 tablespoon Pecorino Romano cheese
- Garnish:
- 1 tablespoon fresh chopped flat-leaf Italian parsley
- Salt and pepper to taste
- See notes for other additions
Instructions
- Beat the eggs with milk
- In a medium-size frying pan cover bottom of a pan with around 4 tablespoons of heat oil, butter, or any rendered fat.
- Fry potatoes until light brown in color and crispy looking on high heat this takes around 10 to 15 minutes depending on the size of your cubes (adding the garlic as the potatoes start to turn brown the last few minutes of cooking).
- Remove with a slotted spoon and drain on paper towels.
- If needed add a little butter or oil to the pan and heat to medium.
- Pour eggs into the hot pan cooking one side moving the pan side to side to cook the liquid of the eggs.
- Add potatoes ( and any other additions) back on top of the eggs.
- Flip once.
- Top with mozzarella, if you're not ready to eat, put this in a warm oven.
- Garnish with grated cheese and flat-leaf parsley.
Notes
Additions You May Like To Add and Tips
- cooked leftover chopped up meats from a previous meal
- pepperoni slices
- prosciutto
- sliced cooked Italian sausage
- peppers
- onions
- tomatoes
- leftover cooked asparagus
- shredded carrots
- shredded cabbage
- mushrooms
- spinach
- deli chopped meats
- chopped cooked broccoli rabe
- any shredded cheeses you prefer
- use frozen cubed potatoes in a hurry
- leftover potatoes from a weeknight meal like roasted, baked, or boiled are great to repurpose in this meal
- any other fresh herbs can be added IE dill, oregano, fresh basil, etc.
- make sure the potatoes are crispy and browned nicely
- we prefer to use russet potatoes but any kind you like is fine and use frozen in a pinch
Potato and Egg Frittata Pin it for later
Try Some of These Other Great Breakfast Ideas:
Crescent Roll Breakfast Pizza
Baked Pancake
Ham and Egg Cups
