One of my biggest passions is to show people that healthy food can be quick, easy to make, and inexpensive. And this Italian potato frittata has it all.
Have it with a side salad
Super simple, filling and delicious, this potato frittata is perfect to eat with a great side salad like this arugula (rocket) and red radicchio salad. Rich in micro-nutrients like folates, vitamin K, magnesium, and this salad is a typical Italian salad that will support the liver and help your digestion.
Different from the Spanish tortilla
Different from the Spanish potato tortilla, this frittata is super simple to make, and great if you have little time. You can use leftover steamed potatoes or simply use a microwave for 3-4 minutes.
A simple rosemary addition will change the whole flavor
The simple addition of rosemary will fill the kitchen with aroma and flavor.
Substitution & variations
This potato frittata is delicious as it is, but if you like you can add some freshly grated cheese, like a mix of Parmesan and Pecorino chees. But it is entirely up to you.ù
If you don’t have dried rosemary at hand you can use thyme or even add a garlic clove and a tiny bit of chili.
Italian potato frittata
- 2 Potatoes small-medium
- 4 Eggs medium
- dash Rosemary dried
- 1 tbsp Extra-virgin olive oil
- 2 tsp Pecorino cheese Optional
- Sea salt to taste
- Cook the potatoes with the skin in the microwave for 3 and 1/2 minutes. Let them cool off, for 10 min then peel them and slice them roughly.
- Place them in a non-stick pan ( use modern, healthy, non-stick ) with olive oil and rosemary and let them cook at low-medium heat for a couple of minuts.
- In the meantime beat the eggs, and when ready pour them into the pan, cover with a lid and cook the frittata on both sides.Serve the frittata with a arugula and red radicchio salad and a slice of crusty bread.