Potato Frittata

potato frittata

One of the things I like about baking a ham, is the leftovers. Ham sandwiches, stuffed pasta shells, pea and ham soup and tonight- just plain cold ham with potato frittata and salad.

Potato Frittata

  • 1 pound small potatoes (Yukon Gold are nice), peeled and sliced
  • 1 medium onion, sliced
  • 2 tablespoons oil
  • 4 eggs
  • salt, pepper, fresh parsley

Heat the oil in a medium sized frying pan (about 8″ diameter). Add the potatoes and onions and cook, stirring frequently,  until the potatoes are tender. Beat the eggs with salt and pepper in a large bowl, then stir in the potatoes and onions. You might need to add a dash more oil to the frying pan, then put the egg-potato mixture in it. Cook for 5-8 minutes. Invert onto a plate and slide it back in the pan to cook the other side OR put the frying pan in the oven at 350F for 5-10 minutes (make sure you cover the handle with aluminum foil or are using a cast iron pan). Garnish with parsley and serve.

You can add other vegetables to the frittata…mushrooms, peppers, asparagus, tomatoes…whatever your heart desires.

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