Frittata Patate e Cipolle (Stovetop Potato and Onion Frittata). Frittata, this easy, quick, and simple Italian classic is a mix of beaten eggs, seasoning, herbs, and other ingredients for filling. One of the most popular ones is frittata with potato and onion. Sweet and savory, aromatic, pillowy, it is a perfect lunch or dinner, Italian-style, accompanied by a simple salad.
Song of the day: ‘Wanna Be Startin’ Something’ by Micheal Jackson.
In Italy when we say frittata, we usually mean ‘stovetop frittata’, whereas when we bake it in the oven we referred to as Frittata al forno (oven-baked frittata) that is quite similar to a crustless quiche. Here we are going to show you how we make a classic stovetop frittata. Let’s get cooking!
Italian Frittata
The Italian word frittata derives from friggere (to fry), specifically the past participle fritto (fried). In other words, when we say frittata, we usually mean ‘stovetop frittata’, which means a frittata that starts in a non-stick frying (saute) pan, by sauteing the filling, then adding the beaten eggs, cooking one side, then flipping and cooking the other side. Instead, when we bake it in the oven we referred to it as Frittata al forno (oven-baked frittata) that is quite similar to a crustless quiche, and usually, there is an addition of cream or cheese.
In Italy, a frittata is something that we normally have for lunch or dinner, with countless variations, from the most simple to the most complex, according to the ingredients used.
Let’s start!
- Peel, wash, and cut the potatoes into cubes. Slice the onion.
- In a bowl, combine the eggs, salt, and pepper. Beat with a whisk until well blended. Set aside.
Let’s get cooking!
- In saute pan, heat the olive oil over medium heat, add the cubed potatoes and sliced onions, reserving a few onion slices. Stirring often, saute until softened and slightly crispy, about 5 minutes.
- Pour the egg mixture over the vegetables making sure to cover them all. Reduce the heat to medium/low and cook until the eggs are set around the edges. You can also use a lid to help the cooking process. With a spatula, I poke the egg mixture in different spots, so that the uncooked eggs run down under the bottom.
- When the eggs have almost set on top, add the reserved onion slices and chopped basil leaves. Gently lift the edges of the frittata to check with the spatula if the bottom is golden brown.
The flip
In the stovetop frittata, the tricky part is the ‘flip and slide’, which means you have to flip the frittata upside down and slide it back in the pan to finish cooking the other side. Some have mastered the flip with a skilled movement of the pan that magically turn the frittata upside down. The rest of us uses a plate that is wide enough to cover the circumference of the saute pan.
Sometimes the expression “fare una frittata” (making a frittata) is used to indicate “making a mess or causing an irrecoverable incident”.
- At this point, invert a plate big enough to cover the surface over the top of the pan. Then, invert the plate and pan together, so the frittata is on the plate.
- Slide the frittata back into the pan with the cooked side up.
- Cook until the bottom is set, about 2 minutes.
- Turn off the heat and invert it again, if you wish, or slide the frittata directly onto a board or a serving plate.
A vision of pure delish beauty!
Take a look at this Frittata Patate e Cipolle (Stovetop Potato and Onion Frittata). The caramelized onion, those tasty potatoes all nestled in that delectable light and fluffy egg. The aroma is just to die for. I think you can agree that onions and potatoes are similar to peanut butter and jam. A match made in heaven!
At this point, cut into wedges with a pizza cutter and serve immediately, or cool to room temperature before serving.
Serving suggestions
Any kind of frittata is well paired with a side salad. We made an arugula and tomato salad, simply dressed with evo oil, salt, pepper, and a squeeze of lemon. A little bread on the side and we call it a nutritious and delicious lunch.
Simply flavor and texture!
I love how light, fluffy, and tasty the eggs are! The potatoes come in similar to a surprise and give us that soft starchy richness. Furthermore, the onions are as sweet as sweet can be and offer a pleasant change in texture to the palate. Those bits of basil are perfect. More so, it is fragrant, fresh, and has that flavor that spreads nothing but foodie joyfulness.
Us Italians are all about simplicity, flavor, and texture, above all else having our ingredients shine. We are proud of our food, traditions, and culture. Most of all, we love sharing food as hospitality is definitely in our genes! Are you looking for a complete, balanced, and delicious lunch or dinner idea? Then this frittata is for you.
Truly enjoy!
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Frittata, this easy, quick, and simple Italian classic is a mix of beaten eggs, seasoning, herbs, and other ingredients for filling. One of the most popular ones is frittata with potato and onion. Sweet and savory, aromatic, pillowy, it is a perfect lunch or dinner, Italian-style, accompanied by a simple salad.
Ingredients
- 5 eggs
- 2 medium potatoes
- 1 medium onion
- 2 Tbsp extra virgin olive oil
- salt and pepper to taste
- 5–6 fresh basil leaves
Instructions
- Peel, wash, and cut the potatoes into cubes. Slice the onion.
- In a bowl, combine the eggs, salt, and pepper. Beat with a whisk until well blended. Set aside.
- In saute pan, heat the olive oil over medium heat, add the cubed potatoes and sliced onions, reserving a few onion slices. Stirring often, saute until softened and lightly crispy, about 5 minutes.
- Pour the egg mixture over the vegetables making sure to cover them all. Reduce the heat to medium/low and cook until the eggs are set around the edges. With a spatula, I poke the egg mixture in different spots, so that the uncooked eggs run down under the bottom.
- When the eggs have almost set on top, add the reserved onion slices and chopped basil leaves. Gently lift the edges of the frittata to check with the spatula to see if the bottom is golden brown.
- At this point, invert a plate big enough to cover the surface over the top of the pan. Then, invert the plate and pan together, so the frittata is on the plate.
- Slide the frittata back into the pan with the cooked side up.
- Cook until the bottom is set, about 2 minutes.
- Turn off heat and invert it again, if you wish, or slide the frittata directly onto a board or a serving dish, then cut into wedges with a pizza cutter.
- Serve immediately, or cool to room temperature before serving. You can pair it with a side salad. We made an arugula and tomato salad, simply dressed with evo oil, salt, pepper, and a squeeze of lemon.
Notes
Kept in the fridge in an airtight container, frittata stays fresh for 1-2 days.
4 Comments
Nothing beats a good frittata! And with potatoes and basil – yum! Also really appreciate your tip for flipping, that makes it a lot easier☺️
★★★★★
I agree it’s delicious! Especially if done on the stovetop. It’s not that hard to flip 🙂 . Thank you!
We love frittatas, they are our go to. It’s wonderful how beautifully such simple flavours can come together.
★★★★★
So true and so well put Kristen, thanks for checking this out!
Cheers!