Italian frittata with potatoes and Parmesan — the classic omelette of Italian cuisine

The frittata is the classic Italian omelette, an egg-based dish which, in the tradition of Italian cuisine, is enriched with vegetables, cheeses or meats — its name derives from the word “friggere”, meaning “to fry”. The potato version is among the most popular: potatoes fried in olive oil give softness and flavour, while grated Parmesan gives it depth. It is an economical, quick recipe, served warm or at room temperature.

Ingredients (serves 4)

• 6 large eggs
• 500 g potatoes
• 60 g grated Parmesan (Parmigiano Reggiano)
• 1 small onion (optional)
• 3 tablespoons olive oil
• Salt and black pepper to taste
• Chopped fresh parsley (to serve)

Preparation steps

1. Peel the potatoes and cut them into thin slices (about 2–3 mm).
2. Heat the olive oil in a large non-stick pan. Fry the potato slices (and the finely sliced onion, if using) over medium heat for about 10 minutes, stirring occasionally, until softened and lightly golden. Season lightly with salt.
3. In a large bowl, beat the eggs with the grated Parmesan, salt and pepper.
4. Pour the egg mixture over the potatoes in the pan and spread it evenly. Lower the heat and cook for 5–7 minutes, until the bottom has set but the surface remains slightly liquid.
5. Place the pan under a hot grill (broiler) or in an oven preheated to 200°C for 3–4 minutes, until the surface turns golden.
6. Let it rest for 2–3 minutes, cut into triangular slices and serve warm or at room temperature, sprinkled with fresh parsley.

Preparation time: 10 minutes | Cooking time: 20 minutes | Total: about 30 minutes | Servings: 4