Potato Frittata | Frittata di Patate Napoletana

Crispy outside, soft inside — this Neapolitan potato frittata is a true comfort food classic. Perfect hot, cold, or even packed for a beach day, just like Nonna used to make.

Watch the Recipe

About This Dish

Frittata di Patate is a staple of Neapolitan cucina povera — a simple, satisfying dish made from humble ingredients. Traditionally cooked in olive oil until golden, this hearty frittata is perfect for any time of day and tastes even better the next day!

Ingredients (Serves 4)

Potatoes:	500 g (≈ 1.1 lb)
Eggs:	6 large
Parmigiano Reggiano:	40 g (≈ 4 tbsp), grated
Olive Oil:	4 tbsp
Salt & Black Pepper:	To taste
Parsley (optional):	1 tbsp, chopped

How to Make It

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins

Step 1: Peel the potatoes and cut them into small cubes (about 1 cm). Pat dry to remove excess starch.
Step 2: Heat olive oil in a non-stick pan. Add the potato cubes and fry over medium heat until golden and soft inside (about 10–12 minutes). Stir occasionally for even cooking.
Step 3: While the potatoes cook, crack the eggs into a bowl. Add grated Parmigiano, chopped parsley, salt, and plenty of black pepper. Beat lightly — don’t over-whisk.
Step 4: When the potatoes are ready, spread them evenly in the pan. Pour the egg mixture over the potatoes, tilting the pan to cover everything.
Step 5: Cook on low heat for 8–10 minutes with a lid until the bottom is set. Flip using a plate or lid and cook 2–3 more minutes on the other side until golden.
Step 6: Slide onto a plate and let cool slightly before slicing. Enjoy warm or at room temperature — it’s even better the next day!

Tucci’s Tips

Use waxy potatoes — they hold their shape and don’t turn mushy.

Flip the frittata using a flat lid or plate for safety.

It tastes even better the next day — perfect for lunchboxes or beach trips.

Variations

Cheese Lovers: Add cubes of provola or mozzarella for a melty heart.
Herb Aroma: Sprinkle fresh basil or oregano for a southern twist.
Onion Touch: Sauté sliced onion with the potatoes for extra sweetness.

Did You Know?

Historical Fact: In Naples, frittata di patate has long been a practical dish for recycling leftovers, often taken on trips to the beach or countryside.

Fun Fact: This frittata is a favorite “schiscetta” (lunchbox meal) for Italian workers — simple, filling, and tasty even when cold!

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Storage & Thank You

Store in an airtight container in the fridge for up to 3 days.

Can it be frozen? Yes — wrap slices individually and freeze for up to 1 month. Reheat gently.

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