Potato Frittata

I would love to win with the Hot Potato Blogger Challenge with my potato frittata recipe because I could really do with some good news!

A Slice Of Potato Frittata
A Slice Of Potato Frittata
Head straight on to the Recipe For ♥ Potato Frittata ♥

Since Dave and I started our training regime, potatoes have not appeared at our table at night. But, potatoes are brilliant to eat before you train, and as long as you eat them half an hour before you head for the gym, you will get the most out of the potato. I must say that I am quite impartial to eggs, in any form, and so a potato frittata seemed like the perfect dish for me to prepare as my third and final entry into the hot potato blogger competition. The most amazing thing about this Italian dish is that you can eat it hot, straight from the oven or you can serve it cold as a dish for a picnic.

Potato Frittata
Potato Frittata

We had the first slice served warm on a cold and wet Sunday as a mid morning snack. This is also a great way to feed a lot of people on a budget, and you can use any vegetables to bulk up your potato frittata. I used courgettes but next time asparagus is in season I will make the dish with a generous handful of cut spears.

Print Recipe
4.75 from 4 votes

Potato Frittata

Perfect to take along on a picnic, or serve warm as a side dish
Recipe Category: Vegetarian
Makes enough for: 4 people
Calories: 1244kcal
All Rights Reserved: Adapted from Alison Holst's Meals Without Meat page 40


  • 15 g butter
  • 15 mls olive oil, plus extra for drizzling
  • 1 large onion, peeled, cut in half and thinly sliced
  • salt and freshly ground black pepper to season
  • 5 mls crushed garlic
  • 600 g potatoes, sliced fairly thickly
  • 3 courgettes, thickly sliced
  • 4 eggs
  • 30 mls cold water
  • 2 stalks rosemary, leaves picked and finely chopped
  • 20 g Parmesan cheese, grated, divided
  • Paprika for sprinkling


  • Place the butter and oil into a sauté pan that has a lid
  • Melt the butter and oil over a low temperatre
  • Add the onions and sauté until soft
  • Season to taste and add the garlic
  • Cook for a few minutes to allow the garlic to soften
  • Layer and season the potatoes in the dish
  • Drizzle the top layer with olive oil
  • Cover and leave to cook for 15 minutes, stirring occassionaly without breaking up the potatoes
  • Add the sliced courgettes and season to taste
  • Place the eggs and water into a mixing bowl
  • Season and whisk until the eggs are completely mixed
  • Add the rosemary and 10g of the Parmesan and mix in
  • Push down the potatoes and pour the egg mixture over them
  • Cook for 10 minutes
  • Sprinkle the top with paprika and the remaining Parmesan
  • Place under the grill for 5 minutes


I made this in my tarte tatin dish and used a lid that fitted it


Calories: 1244kcal | Carbohydrates: 136.4g | Protein: 59.5g | Fat: 53g | Saturated Fat: 19.3g | Cholesterol: 1007mg | Sodium: 528mg | Fiber: 20.7g | Sugar: 22.9g

Click on the links for conversions and notes.

Disclosure: I was invited to participate in this competition. I was provided with the potatoes I needed, together with additional pantry ingredients and vouchers to the value of R400. This post is in line with my blogging policy.

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38 thoughts on “Potato Frittata

  1. All 3 of your entries have been great Tandy. Here’s to you winning.
    Have a wonderful week ahead.
    🙂 Mandy xo

  2. Frittata – always a go to for me – love with potato – but most of all love its versatility – delicious Tandy.

  3. An oldie but a goldie. Love me some frittata, especially when they have potato or a more hearty vegetable in them. Looks delicious Tandy! Bonus you have yummy eating for the next few days too. 🙂

  4. Oh Frittata!!! You are absolutely right, this dish is good at any temperature. Straight from the pan or cold at any time.
    It’s easy and yet delicious. The great thing is that you just cannot get a frittata wrong. Mix the ingredients you like the most and the result is: buonissimo!
    You got me inspired 🙂

  5. Out of your potato recipes Tandy I think this potato frittata is my favorite so far! I will take your advice and eat a solid half hour before heading to the gym (ok, the gym I don’t go to because I just workout at home =) or for our daily family walk. (Which still counts as exercise). For a while, I cut carbs completely out of my life but find when I eat a few potato’s with a meal I stay fuller…much longer. Thank you for sharing this =)

    1. Cutting out carbs completely is not healthy, and eating like this before any exercise will make the workout so much easier 🙂

  6. This looks amazing! Glad that you and Dave are enjoying potatoes!! I really do appreciate them as well! I once heard that potatoes are 3X more satisfying than bread… I don’t know if that’s scientifically provable lol, but it sure makes sense to me!! …also I LOVE eggs at dinner! I’ve been making breakfast for dinner a lot lately, and it’s great!!

  7. Hi Tandy, I love frittatas and anything potato, love this combination. We have these for dinner every so often, perfect!

  8. This frittata looks great Tandy, I love the thinly sliced potatoes with the zucchini…great meal!
    Have a wonderful week 🙂

  9. 4 stars
    I love making frittatas. I have not used potatoes in forever so I think I will need to try this lovely frittata this weekend.

  10. Pingback: Spinach and rocket frittata - Guys Love Cooking
  11. 5 stars
    Beautiful dish! I love frittatas and potatoes. I get that they are missing from many eating plans these days but…

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