Potato Frittata

Ingredients

• 454 g (1 pound)Yukon Gold potatoes or other waxy potatoes, thinly sliced
• 2shallots, thinly sliced and separated into rounds
• 45 ml (3 tablespoons), dividedolive oil
• 12 largeeggs
• 120 ml (½ cup)milk, or half-and-half for a richer frittata
• ¼ teaspoon, plus morekosher salt, for seasoning the potatoes
• ¼ teaspoon, plus morefreshly ground black pepper, for seasoning the potatoes
• 1 teaspoonfinely chopped fresh rosemary, or fresh thyme, or ½ teaspoon dried thyme
• 85 g (3 ounces)grated Parmesan cheese
• 113 g (4 ounces)thinly sliced prosciutto, coarsely chopped

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Roast the vegetables

   Line a baking sheet with parchment paper. Arrange the potato slices in a thin, slightly overlapping layer and scatter the shallot rounds evenly over them. Drizzle with 30 ml (2 tablespoons) of the olive oil, then season lightly with salt and pepper. Bake for 20 minutes, or until the vegetables are cooked through. Remove from the oven and set aside.

3. 3

   Lower the temperature

   Reduce the oven temperature to 180°C (350°F).

4. 4

   Mix the egg filling

   In a medium bowl, whisk the eggs, milk, salt, pepper, rosemary and Parmesan until combined. Stir in the chopped prosciutto and set the mixture aside.

5. 5

   Bake the frittata

   Heat the remaining 15 ml (1 tablespoon) olive oil in a 25 cm (10-inch) cast-iron skillet over medium heat, swirling to coat the pan. Layer the potato and shallot mixture over the bottom, then pour the egg mixture over it. Transfer the skillet to the oven and bake for 30–35 minutes, until the frittata has puffed and the centre is set.

6. 6

   Cool and serve

   Leave the frittata to cool for 10 minutes before cutting it into wedges. Serve.

What is a potato frittata?

A frittata is an egg dish associated with Italian cooking, made by setting eggs with other ingredients and serving it in slices. This American-style version pairs potatoes and shallots with Parmesan and prosciutto for a hearty, savoury result.

Roasting the vegetables before adding the egg mixture helps them cook through, while the cheese and cured ham season the frittata from within.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 17g protein, 13g carbs, 22g fat.

The potatoes provide most of the carbohydrates, while eggs, Parmesan and prosciutto contribute protein. Olive oil, egg yolks and cheese account for much of the fat. Balance a wedge with a generous salad or other non-starchy vegetables.

Why roast the potatoes first?

Potatoes: slicing them thinly and roasting them on a tray gives them a head start before they go into the egg mixture. Arrange them in a slightly overlapping layer so they cook evenly.

Shallots: scattering the rounds over the potatoes lets them soften alongside the slices. A light coating of oil and a little salt and pepper bring out their flavour.

Building the egg mixture

Eggs and milk: whisk them with the seasonings until the mixture is uniform, rather than leaving streaks of egg white. Half-and-half can be used instead of milk for a richer result.

Cheese and prosciutto: Parmesan adds savoury depth, and chopped prosciutto distributes more evenly than large slices. Stir the ham in after whisking the other filling ingredients.

Getting the texture right

The finished frittata should be puffed, with a centre that has set rather than remaining liquid. Begin checking at the lower end of the 30–35-minute baking range, as ovens and pans can vary.

Letting it rest for 10 minutes before slicing gives the centre time to settle and makes it easier to cut neat wedges.

The two-stage oven method

First bake: the potatoes and shallots cook at 200°C (400°F) for 20 minutes. This step softens the vegetables before the eggs are added.

Final bake: lower the oven to 180°C (350°F) for the egg mixture, then bake for 30–35 minutes. Allow another 10 minutes to cool before serving.

Serving ideas

Serve a wedge on its own for a filling breakfast or brunch, or pair it with a crisp green salad for a simple dinner. Fresh fruit or sliced tomatoes also make an easy side.

The frittata can be served warm or at room temperature, so it suits a relaxed meal where everything does not need to arrive at the table piping hot.

Recipe notes & tips

• Use a mandoline or a sharp knife to cut the potatoes into evenly thin slices.
• Spread the potatoes and shallots in a thin layer so they roast rather than pile up.
• Whisk the egg mixture thoroughly before adding the prosciutto.
• Swirl the oil around the skillet to coat the base before layering in the vegetables.
• Check that the centre is set before taking the skillet out of the oven.
• Rest the frittata for the full 10 minutes before cutting it into wedges.

Variations

• Try thyme: use fresh thyme instead of rosemary, or use ½ teaspoon dried thyme.
• Make it richer: replace the milk with half-and-half.
• Change the cheese: swap some or all of the Parmesan for another hard, grated cheese.
• Add greens: fold cooked, well-drained spinach into the egg mixture.
• Keep it meat-free: leave out the prosciutto for a vegetarian version.

Common mistakes to avoid

• Thick potato slices: they may not cook through in time; slice them thinly and evenly.
• Crowded vegetables: piled-up slices cook less evenly; spread them in a thin layer on the tray.
• Uneven seasoning: potatoes can taste bland if left unseasoned; add salt and pepper before roasting.
• Uncoated skillet: the frittata may stick; swirl the remaining oil across the pan before adding the layers.
• Cutting too soon: the centre can be soft and wedges may fall apart; rest it for 10 minutes first.

How to store

Keep leftover frittata covered in the fridge and eat within 3 days. Reheat individual wedges until hot, or serve them cold or at room temperature.

Frequently asked questions