Frittata is similar to an omelet. Frittat is both a filling and easy meal, and it can be made with whatever ingredients are on hand. We make frittata with zucchini, onions, asparagus, or pepperoni, but our favorite is Frittata di Patate, or potato frittat. We usually serve it on a hunk of Italian bread, topped with hot peppers in oil.
- 2-3 large potatoes, peeled and diced
- 1 medium onion, chopped
- 6 eggs, beaten
- ¼ cup olive oil
- Salt & pepper
- Heat olive oil in a cast iron skillet over medium-high heat. Add potatoes and onions. Salt and pepper to taste.
- When potatoes are cooked, add beaten eggs and cover potatoes completely. Cook for 2-3 minutes until eggs are firm. Place a dish over the top of the pan and flip frittata on plate, then return frittata to pan and cook other side until eggs are firm. (Instead of flipping the frittat, you can finish it under the broiler until the eggs are cooked.)