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Nan's Potato and Egg Frittata
Nan's Potato and Egg Frittata
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
27 minutes
Make a tasty potato and egg frittata in olive oil, then serve on Italian bread with tomatoes. Yum!
Ingredients:
  • 2 tablespoons olive oil
  • 1 large baking potato, peeled and sliced 1/4 inch thick
  • 6 eggs, beaten
  • salt and pepper to taste
Instructions:
  • In a large skillet or frying pan over medium-high heat, heat oil. Arrange potato slices in a single layer on the pan and cook until golden brown on both sides, flipping once. Transfer the slices from the pan to a paper towel-lined plate to drain excess oil.
  • Once all the potato slices are cooked, place them back in the pan over high heat. Pour in the beaten eggs and season with salt and pepper. Tilt the pan to distribute the eggs evenly. Reduce the heat to medium-low. Cover the pan with a plate, flip it over to transfer the frittata onto the plate, then slide it back into the pan with the uncooked side facing down. Cover and cook for another 2 minutes.
  • After the frittata is done cooking, gently transfer it from the pan to drain on paper towels briefly before serving.

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