Baked Potato and Tomato Frittata
A rustic and flavorful frittata with golden potatoes, fresh tomatoes, and an intense note of Parmesan. Perfect for breakfast, lunch, or dinner.
45 min · easy
Ingredients
- 400 g Potatoes
- 4 Eggs
- 300 g Ripe tomatoes
- 50 g Grated Parmesan
- 3 tablespoons Extra virgin olive oil
- to taste Salt
- to taste Black pepper
Instructions
- Peel the potatoes and slice them thinly; rinse and dry well.
- Heat the oil in a non-stick pan and cook the potatoes over medium heat for 10 minutes, turning them gently until golden.
- Add the diced tomatoes, lightly salt, and cook for another 5 minutes.
- In a bowl, beat the eggs with Parmesan, salt, and pepper.
- Pour the egg mixture into the pan, spread evenly, and cook over low heat for 5 minutes.
- Cover with a plate, flip the frittata, and finish in a static oven at 200 °C for 8-10 minutes until golden.
Chef's tip: For a crispy crust and even cooking, use a well-hot pan at the start and never move the frittata during the first cooking phase.