Potato and Egg Frittata: A Simple and Delicious Brunch Recipe

Who doesn’t love a good frittata? It’s the ultimate brunch dish that’s not only delicious but also incredibly versatile and easy to make. This Potato and Egg Frittata recipe combines the comforting flavors of potatoes and eggs with the gooey goodness of mozzarella cheese, all seasoned perfectly with herbs and spices. Whether you’re a seasoned chef or just starting out in the kitchen, this recipe will guide you to create a dish that will impress anyone who takes a bite. So let’s dive in and start cooking up a storm!

Ingredients

3 medium potatoes, peeled and grated
4 large eggs

180 g of mozzarella cheese, shredded
A handful of parsley, finely chopped
2-3 spring onions, finely chopped

Salt, to taste
Black pepper, to taste
Paprika, to taste

Butter for cooking

Instructions

Prepare the Potatoes: Wash, peel, and grate the potatoes. Using a clean cloth or sieve, squeeze out the excess water—this step is crucial to avoid a soggy frittata.
Preheat and Prepare the Pan: In a large non-stick skillet, melt a generous amount of butter over medium heat, ensuring the pan is well-coated to prevent sticking.

Cook the Potatoes: Add the grated potatoes to the skillet, spreading them evenly. Cook for about 5-7 minutes until they start to turn golden and crispy on the bottom.
Mix the Eggs and Seasonings: In a separate bowl, beat the eggs. Add salt, pepper, and paprika to taste. Incorporate the chopped parsley and spring onions into the egg mixture.
Combine Ingredients: Pour the egg mixture over the cooked potatoes in the skillet. Evenly sprinkle the shredded mozzarella on top. Cover and cook over low heat for about 10 minutes, or until the eggs are set and the cheese has melted.

Finish and Serve: Once the frittata is thoroughly cooked, slide it onto a plate or invert it onto a plate for a more golden top. Slice and serve hot, perfect for any meal of the day.

Tips for Success

Drain Well: Make sure to thoroughly drain the potatoes to ensure your frittata isn’t watery.
Low and Slow: Cook your frittata on a low heat to avoid burning the bottom while allowing the eggs to cook gently and evenly.

Variations: Feel free to add other ingredients like diced bell peppers, mushrooms, or even some cooked bacon for added flavor.

Health Benefits

Potatoes are a great source of vitamins C and B6, potassium, and fiber, especially when the skins are left on. Eggs provide high-quality protein and essential amino acids needed by the body. Together, they create a balanced meal that is not only filling but also beneficial for your health.

FAQs

Can I make this frittata ahead of time? Yes, you can cook the frittata and refrigerate it for up to two days. Reheat in the oven or on the stovetop for best results.

Can I use different cheeses? Absolutely! While mozzarella is used for its mild flavor and excellent melting qualities, other cheeses like cheddar or goat cheese can also be used.
Is this recipe suitable for a gluten-free diet? Yes, this Potato and Egg Frittata is naturally gluten-free, making it a suitable option for those with gluten sensitivities.

Conclusion

This Potato and Egg Frittata recipe is perfect for anyone looking for a quick, nutritious meal that doesn’t compromise on taste. It’s versatile, easy to make, and can be adapted to include whatever ingredients you have on hand. Whether it’s for a lazy Sunday brunch or a simple weekday breakfast, this frittata is sure to satisfy your cravings and leave you feeling content. So why wait? Try this recipe today and enjoy the perfect blend of simplicity and flavor!