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  • Potato Fritatta

    1 vote
    Potato Fritatta
    Prep time:
    Cook time:
    Servings: 8
    by Arturo Scappaticci
    2 recipes
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    This is a huge omelette that my dad used to make when I was a kid. It is served family style and is beautiful to look at. I love this so much because it brings together my two family heritages, Italy with Ireland, in one hearty dish. It can be served alone or as a side dish and is truly comforting.

    Ingredients

    • 11/2 lbs left-over potatoes (cooked and cut into large chunks)
    • 6 eggs, beaten
    • 1 onion, chopped
    • 1 shallot, minced
    • 1 tbs olive oil
    • 1/2 tsp chopped thyme
    • chopped parsley
    • 1 tsp sea salt
    • 1/4 cup grated parmesan cheese
    • Fleur de sel
    • Freshly ground pepper

    Directions

    1. In a large skillet, heat olive oil and soften onions and shallots (about 4 mins). Add thyme, potatoes, salt and pepper. Spread ingredients evenly and pour egg mixture on top. Cook on a low heat until eggs begin to firm (about 6 minutes.) Place a large plate on top of skillet and carefully flip the pie over. Slide the fritatta back into the skillet and cook for another 4 minutes or until cooked. Sprinkle with Parmesan cheese, fleur de sel and chopped parsley, cut into eight pie slices and serve family style. Enjoy with bacon, sausage, a green sald or on it's own. Also a great dinner idea.

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    Comments

    • Nancy Miyasaki
      Nancy Miyasaki
      This sounds incredible, Arturo. I've made similar potato/egg concoctions, but nothing as tasty-sounding as this one! I'm adding to my "try soon" folder and will let you know how we like it

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