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
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

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.

What I blogged June 8:

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