- Prep
- 15 min
- Cook
- 25 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 290 kcal
Quick summary
“Inspired by home-style Italian cooking, this frittata shapes mashed potatoes with parmesan, breadcrumbs, red onion, and garlic in a skillet with olive oil. It results in a golden, crispy crust on the outside with a soft interior.”
What you need to know
- The boiled potatoes must be well mashed and cold for the dough to reach a moldable consistency without running.
- The combination of egg and grated parmesan cheese ensures the necessary support and binding for flipping.
- Cooking for 10 to 12 minutes per side over low heat forms a thick crust without burning.
Ingredients
Main
- g Boiled and mashed potatoes
- unit Large egg
- g Queijo Parmesão ralado
- tablespoons Breadcrumbs
- tablespoons Fresh chopped parsley
- unit Finely chopped red onion
- clove Minced garlic
- tablespoons Extra virgin olive oil
- taste Salt
- taste Freshly ground black pepper
- g Grated Provolone or Mozzarella cheese (optional, for filling)
Instructions
Principal
- In a large bowl, add the cooked and mashed potatoes. Make sure they are cold for better handling. The most important tip is to squeeze the potatoes well to remove excess moisture, ensuring the ideal texture of the frittata.
- Incorporate the egg, grated Parmesan cheese, breadcrumbs, chopped parsley, finely chopped red onion, and minced garlic into the mashed potatoes. Mix everything very well until you get a homogeneous and pliable dough.
- Season the potato dough with salt and black pepper to taste. Taste a small piece to adjust the seasonings, if necessary. The professional technique is not to be afraid to experiment to reach the perfect balance of flavors.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. When the olive oil is hot, transfer the potato dough to the skillet, spreading evenly.
- Press the dough gently with the back of a spoon to form a kind of large, compact pancake. If desired, add grated Provolone or Mozzarella cheese in the center, before covering with more dough or folding.
- Cook for 10-12 minutes on each side, or until the frittata is golden and crispy at the edges. The secret to this recipe is having patience to allow a beautiful and tasty crust to form. Use a wide spatula to flip.
- After flipping, add the remaining tablespoon of olive oil to the edges of the skillet to ensure the other side cooks and browns evenly. Continue cooking until it is perfectly golden and the cheese, if used, is melted.
- Remove the frittata from the pan and transfer to a plate. Let rest for a few minutes before cutting into slices. Serve immediately, enjoying the simplicity and comfort of this reinvented classic dish.
Chef's tips
- Cook the potatoes with the skin on so they absorb less water and peel while still warm before mashing.
- Use a good quality non-stick skillet with a thick bottom to distribute heat across the entire base.
- Use a large plate greased with olive oil to flip the frittata firmly and safely without breaking it.
Variations
- Stuff the center of the frittata with thinly sliced Parma ham or Italian mortadella.
- Add pre-browned and drained bacon cubes to the mashed potato mixture.
- Mix fresh thyme leaves or dried oregano to the dough seasonings to enhance the fragrance.
Substitutions
- Parmesan cheese can be replaced by grated pecorino romano cheese or grana padano cheese.
- Traditional breadcrumbs can be replaced with panko breadcrumbs to obtain an even crunchier external texture.
- The provolone cheese in the filling can be swapped for mozzarella, prato cheese, or fontina cheese.
How to store
Keep in a covered container under refrigeration for up to 3 days. To reheat while maintaining the external crunch, place the slices in a skillet with a drop of olive oil over medium heat for 3 minutes per side.
Can it be frozen?
Freeze the already cooked and cooled frittata cut into individual portions wrapped in plastic wrap for up to 60 days. Reheat directly in a preheated oven at 180°C for 15 minutes without thawing.
What to serve with
It pairs well with bitter leaf salads like arugula and chicory dressed with balsamic vinaigrette or with pot roast.
Frequently asked questions
Should the provolone filling be exposed or covered?
Place the provolone cheese in the middle of the dough and cover with the rest of the potato so that it melts completely, wrapped by the golden puree.
What is the best potato variety for this preparation?
Asterix potatoes (with pink skin) are the most recommended because they have a higher starch content and much less water than Monalisa potatoes, favoring crispiness.
Can I use leftover ready-made mashed potatoes to make the recipe?
Only if the mashed potatoes are too firm and do not have excess milk or butter; very soft purees will require more breadcrumbs to bind correctly.
How to prevent the potato frittata from falling apart when trying to flip it?
Wait the full 10 to 12 minutes until the edge is very golden and loose; slide the frittata onto a large inverted plate and flip it back into the pan quickly.
You might also like
