potatoes frittata

Join Anna Maria’s
Newsletter
Subscribe today
and win a cookbook

Shopping
Mall

Food Shopping

HOME
About me
Class Schedule

Conversions
Ingredients

Recipe
Collection

Frittata di Patate

Eggless Potato Frittata

2 lb (900 gr) potatoes
3 - 2 tablespoons extra-virgin olive oil
2 oz (60 gr) un-smoked bacon, finely diced (optional)
1 medium onion
salt and pepper

Article
Index

Open
Kitchen

Recipe
Collection

Picture
Galleries

Guest
Cooks

Printer friendly recipe

Frittata con i Carciofi
Frittata with Artichokes

Frittatine a Trippa
Frittata in Tomato Sauce

Frittata di Spaghetti
Frittata with Spaghetti

Frittata con le Zucchine
Frittata with Zucchine

Frittata con la Mozzarella
Frittata with Mozzarella Cheese

The Amazing Frittata
Italian Style Omelette

Read our DISCLAIMER and PRIVACY POLICY before using my site.

Home Open Kitchen Shopping Resources Contact us Site Map

Wash the potatoes, place them in a large stock pot filled with water, and bring to a boil. Cook until the potatoes are soft without overcooking, to prevent them from breaking. Cooking time may vary depending on the size of the potatoes. Peel immediately. . . .

. . . . and mash them on a large dish using a potato ricer or a food mill.

Add the mashed potatoes.

Place in a skillet 3 tablespoons olive oil, the (optional) bacon and the onion. Sauté until the onion is soft and translucent.

Stir until the potatoes are fully combined with the onion.

Using the back of the spoon even the edges and flatten the potatoes.

Eventually use the back of a skimmer to flatten the surface and make it resemble a frittata.

Lift the edge to check when the bottom is cooked and light golden. Place on the pan a dish slightly larger than the pan.

Rotate the pan and the dish together . . .

. . . . so that now the potatoes are upside down on the dish.

Add 2 tablespoons of olive oil to the skillet . . . .

. . . . then slide the potatoes back into the pan so that the uncooked face is now on the pan.

Use the back of a spoon make the surface and the edges smooth and even. The potatoes are ready when the bottom surface is lightly golden. Serve warm.

In spite of the name this is not a frittata. In fact doesn’t contain any eggs. But because of the resemblance to a frittata this is the way this dish is called in the kitchens of central Italy.