Total Time: 1 hr 00 min
Prep Time: 40 min
Cook Time: 20 min
How can you go wrong with potatoes and cheese? Anything can be added to customize this Potato Frittata dish to what you like. Mushrooms, zucchini, asparagus, the options are endless. We always had this dish on Fridays when we couldn’t eat meat.
- 4 Potatoes
- 10 Wilcox Eggs
- Morton Iodized salt/McCormick ground black pepper
- 2 cups Bel Gioioso shredded Parmesan cheese
- 1 cup Provolone cheese in chunks
Cut potatoes in shape of French fries and fry in hot oil until cooked.
Preheat oven to 425
In a bowl beat eggs, salt, pepper, and a handful of Parmesan cheese. Pour into pan with potatoes and add cut up chunks of provolone cheese. Cook until golden brown on the top. Place large plate on top of frittata and turn over. Cook 5-6 more minutes.
More about Potato Frittata
Frittata is an egg-based Italian dish similar to an omelette or crust-less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is derived from Italian and roughly translates to “egg-cake”.