Savory Potato Frittata
Simple Italian Omelet! A Fantastic Combination of Savory Potatoes and Eggs: Potato Frittata Recipe
Today, I’m introducing a wonderful Italian dish you can easily make at home: ‘Potato Frittata.’ Frittata is an Italian omelet that pairs perfectly with fresh vegetables, meat, or seafood, making it ideal for using up leftover ingredients from your fridge. This recipe features plenty of savory potatoes and colorful vegetables. The harmonious blend of tender eggs, slightly chewy vegetables, and the subtle sweetness of potatoes creates a flavor profile that everyone, young and old, will love. It’s perfect as a brunch option or a light meal. Shall we make this delicious potato frittata right now?
Essential Ingredients- 2 medium potatoes
- 3 eggs
- 1/4 red bell pepper
- 1/4 green bell pepper
- 1/4 onion
- 1 imitation crab stick (surimi)
- 3 pinches of salt
- 2 pinches of black pepper
Cooking Instructions
Step 1
First, peel the potatoes thoroughly. Then, using a knife, slice them thinly into approximately 2-3mm thick rounds. Slicing the potatoes thinly ensures they cook evenly in the pan.
Step 2
Heat a non-stick skillet over medium-low heat with a little cooking oil. Arrange the thin potato slices in a single layer. Sprinkle about three pinches of salt over the potatoes. Flip the potato slices and cook until they are lightly golden brown on both sides, about 3-4 minutes per side, until they become tender.
Step 3
Prepare the vegetables to add color and flavor to your frittata. Finely dice 1/4 of a red bell pepper, 1/4 of a green bell pepper, and 1/4 of an onion. Finely dicing the vegetables ensures they mix well with the egg mixture and distribute evenly throughout the frittata for better flavor.
Step 4
Tear or cut the imitation crab stick into bite-sized pieces, about 1-2 cm long. Adding imitation crab stick will enhance the umami flavor, making the frittata more satisfying.
Step 5
In a large bowl, crack the 3 fresh eggs. Add the finely diced red bell pepper, green bell pepper, onion, and the prepared imitation crab stick. Finally, add 3 pinches of salt and 2 pinches of black pepper. Whisk everything together thoroughly with a fork until well combined, creating your egg mixture. Ensure the seasoning is evenly distributed.
Step 6
Now, prepare to pour the frittata mixture. Lightly oil a non-stick skillet over medium-low heat. Arrange the pre-cooked potato slices decoratively on the bottom of the pan, overlapping them slightly. Pour the egg mixture made in step 4 evenly over the potatoes. Allow the mixture to naturally spread and cover the potatoes.
Step 7
Reduce the heat to very low and cook the frittata slowly. Covering the pan with a lid will help the top cook gently through steam. Cook for about 5-7 minutes, or until the bottom is set and the top is beginning to look slightly set and opaque.
Step 8
Now it’s time to cook the top of the frittata. Turn off the heat. Place a plate that is slightly larger than the skillet on top of the skillet, like a lid. Carefully invert the skillet to transfer the cooked frittata onto the plate. Then, slide the frittata back into the skillet, uncooked side down. This way, the uncooked top will now be against the hot pan. Turn the heat back on to low, and cook for another 3-4 minutes, or until the bottom is golden brown and cooked through. Enjoy your moist and delicious potato frittata!
