Potato and Vegetable Frittata

Jun 23, 2005 by Jon Heller | 0 Comments| Share it:   



2 ratings


This is for 4 “normal” servings or three big ones. It takes about 30-40 minutes total to make. By default this is vegetarian, but feel free to add sausage or something like that, or replace vegetables you don’t like with vegetables you do. And you can change the amounts of each vegetable to whatever you want - this isn’t a very strict recipe except that you want to make sure you have enough eggs to cover the pan.

It is similar to a quiche, but there isn’t any crust on the edges, so it’s almost more like a omelet.


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 4

Filed Under


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic - minced
  • 1/2 cup diced green bell pepper
  • 1 zucchini halved lengthwise and cut in 1/4 inch slices
  • 2 cups cooked and diced potatoes
  • 1 cup chopped fresh tomato
  • 2 tablespoons black olives
  • 5 eggs
  • salt and pepper to taste
  • 1/4 teaspoon dried oregano
  • 1/2 small tomato - sliced
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Step 1

Peel and chop the potatoes. Put them in boiling water and set a timer for about 5 minutes to check on them. Once they are done you'll want to set them aside, but continue on to the next steps for now. Heat up the oil in a broiler-safe skillet/pan on medium. I had to use my 12" cast iron pan because it's the only oven safe one I have. It works fine except it's not non-stick so it's kind of a pain to clean up after. Cut up your onion, garlic, and pepper:


Step 2

My rotary cutter:


Step 3

Those rotary cutter things are excellent at chopping garlic, pepper, onion, and most other vegetables without tougher skins (like tomatoes). This greatly speeds up the process.


Step 4

Toss those vegetables in the pan and let them cook for 3-4 minutes. Make sure you don't let the garlic burn.


Step 5

In the meantime, chop up the rest of your vegetables. I should note that eventually I cut up the tomatoes a bit more than shown here. Also take notice of my handy trash bowl. Definitely saves some trips to the trash.


Step 6

Add the zucchini to the pan, cook 3-4 minutes. Then add the potatoes to the pan and cook for about 2 minutes.


Step 7

Now add the tomato and olives, which you'll want to let cook for at least two minutes. Also at the point I threw some egg noodles in a pot, which I just added some butter, parmesan, and salt & pepper to for a side. At this point you'll also probably want to start pre-heating your broiler. You can do this earlier/later depending on how long that takes.


Step 8

Beat those eggs, add the salt, pepper, and oregano. I also modified the original recipe and added some parmesan, something I learned to almost always do from a cooking class I had in Italy. Also feel free to add any other spices you like here, like cayenne pepper.


Step 9

Pour the eggs into the pan and spread them around evenly. Make sure that your heat is at medium; too hot and the bottom burns, too low and it takes an eternity to cook. Then top with your tomato slices and cheeses. Let it cook on the stove until the eggs begin to solidify, which I found usually takes about 6-8 minutes. Once that happens, throw the pan into the broiler for 3 minutes or until the top starts to brown.


Step 10

Take it out, cut slices in whichever way you please, and enjoy.


Step 11

How I served mine:

Now that you have learned how to make potato and vegetable frittata, please be sure to view these other frittata recipes. Also, you will love these Spanish recipes.


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