“A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!” - by Nan
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
- When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
- When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 238 cal
- 12%
- Fat
- 14.3 g
- 22%
- Carbs
- 17.2 g
- 6%
Based on a 2,000 calorie diet
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Reviews (25)
Rate This Recipe
"This was a great recipe! The only reason why I'm giving it 4 stars is because it was a little too plain for my tastes. I followed the recipe almost exactly. The only changes I made were: I didn't peel..." See more the potatoes but left the skins on and I cooked them for 3 min in the microwave before browning them. I cut out the olive oil completely and just sprayed my frying pan with Pam. And I added some diced onion. Maybe next time I'll try adding some ham or mushrooms and maybe a little onion powder/garlic powder to give it more flavor."
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