Frittata con Patata -- Potato and Egg Omelet




3 to 4 md. potatoes, cubed
1 md. onion, chopped
6 eggs, slightly beaten
1/2 cup whole milk


Peel and cube potatoes. Make cubes about a 1/2 inch. In a pot of salted water, par boil the potatoes. At this stage do not overcook; make them a little under done.

Peel and chop the onion. Mix eggs and milk and beat until the eggs are a little foamy. (Use a fork so as to not overbeat the eggs.) In a fry pan, heat some olive oil, then add the par boiled potatoes. Stir often, being careful not to mash or break up the potatoes. When browned, add onion and cook until translucent, but not too brown. Spread out the potatoes and onion in the pan to an even level. Pour the egg/milk mixture into the pan. DO NOT STIR!! Cover tightly. Leave covered and simmering until all the egg has set and cooked. Remove cover, and place a plate over the fry pan and invert both quickly. The frittata will easily come out of the pan, and onto the plate in "pie" fashion. Serve immediately.

Author's Comments

This dish was a staple at our house, especially for lunches taken to school. It makes great Potato and Egg Pie Sandwiches.

Taken from: "Old Country Italian Cookbook", by Donald JP La Marca

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2 Recipe Reviews


Sharmistha reviewed Frittata con Patata -- Potato and Egg Omelet on October 30, 2003

I just made this today. It was delicious! I accidentally overcooked the potatoes, so when I was browning them they broke apart a bit, but they tasted great. I also added some chilli powder, cheddar cheese, a sliver of butter, and bacon bits (I was out of bacon). I incorporated the chopped butter, cheese, and the bacon bits into the egg/milk mixture before pouring into the pan. This recipe was very easy, tasty and economical; it was my first time making a frittata, and I was very happy with the results.


Nice recipe! The only change I did was to change the egg to egg whites and it still comes out amazing!