Italian Vegetables Recipes


Oven-baked potato frittata is an original variation of the classic frittata.

This potato fritatta  is recommended both as an appetizer and as a second egg dish.



Prep. Time: 10 minutes

Cooking Time: 40 minutes




  • 17 oz of potatoes
  • 7 eggs
  • 1/2 onion
  • 1 tbsp of chopped parsley
  • 1/4 cup of grated Parmigiano Reggiano Cheese
  • 1/2 cup of shredded scamorza cheese
  • extra virgin olive oil to taste
  • salt and pepper to taste




Peel the potatoes, rinse and dry them.
Cut them into cubes.
Peel the onion and slice it thinly.
Heat 3 tablespoons of oil in a frying pan and brown the onion.
Add the potatoes and fry over high heat for 8 minutes, stirring regularly.
Then remove from heat.

Preheat oven to 350 F.
Crack 5 eggs and separate yolks from whites.
In a large bowl, beat the yolks together with 2 whole eggs until the mixture is swollen and frothy.
Season with salt and pepper and add the potatoes, parsley, grated Parmigiano cheese and shredded scamorza.
Stir carefully, then whisk the 5 egg whites until stiff.
Gently incorporate them from the bottom up into the yolk, egg and potato mixture.
Grease a rectangular baking pan with oil (or cover with greased baking paper) and pour in the mixture.
Level it with the back of a spoon, then bake the omelette with potatoes in the oven, preheated, for about 30-35 minutes.
When cooked, remove the baked omelette with potatoes and cut it into squares.
To your taste, serve warm, lukewarm or at room temperature.

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