potato frittata

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Potato, Green Onion, and Parmesan Frittata

From the collection
Serves 4 to 6


Frittatas make for a delicious supper, somehow more formal and less thrown together than scrambled eggs. Once you’ve mastered the basic frittata method, the variations are up to you.

Substitute a heaping 1/2 cup crumbled goat cheese for the potatoes. Or, instead of the green onions, add 1/2 cup diced bacon or pancetta, fried and drained. Other good frittata fillers include fresh herbs, diced ham, and roasted asparagus. You may like more cheese, too.


¾ lb. small, firm red potatoes (1½ cups sliced)
3 Tbsp. unsalted butter
1 cup thinly sliced green onions, greens included
¼ tsp. salt
~ Freshly ground black pepper, to taste
4 large eggs
½ cup freshly grated Parmesan cheese


  1. Boil potatoes in lightly salted water until just tender, or until you can easily insert a paring knife into one, about 10 minutes. Drain. When cool enough to handle, cut into very thin slices, about ⅛-inch to ¼-inch thick. Set aside.
  2. Preheat broiler.
  3. In a small pan over medium-low heat, melt 1 tablespoon of the butter. When the butter foams, add the green onions, and sauté until they wilt, but are still bright green. Scrape the onions onto a plate to cool. Set aside.
  4. Set a 10-inch nonstick skillet with a heat-proof handle over medium-low heat. Lightly beat eggs in a mixing bowl with salt, pepper, and Parmesan. Add potatoes and green onions and stir gently to mix.
  5. Add remaining 2 tablespoons butter to the skillet. When it foams, add the egg mixture and shake the pan gently until the mixture lies evenly in the pan.
  6. Turn heat to low. Once the edges and the bottom of the frittata have set, and only the center is runny, run the pan under the broiler until the eggs are just set. Immediately slide the frittata out of the pan and serve.


This recipe serves 4 for dinner, or 6 as an appetizer. If you are using a skillet for the frittata that is not nonstick, use 2 tablespoons more butter.

Culinate editor’s notes: You can halve this recipe to serve just two people a light breakfast or lunch; the resulting frittata will be thinner and cook faster. If you’re trying to stretch your eggs, a splash of milk in the egg better will help. Boil and cool the potatoes ahead of time and the final frittata assembly becomes much quicker. Sliced tomatoes are also tasty layered atop the frittata.

Be sure to check out Kelly Myers’ explanation of the confusing world of egg labels.

This content is from the Kelly Myers collection.

There are 4 comments on this item
Add a comment
Average Rating 5
25% recommend this recipe
1. by Alex on Sep 22, 2008 at 5:19 PM PDT
Rating: five

Is it ok to use normal potatoes???

2. by Kelly Myers on Sep 25, 2008 at 7:16 PM PDT

Do you mean russet potatoes? Russet potatoes fall apart easily when boiled, whereas a red potato or another waxy potato will hold its shape better. You can certainly use russets for the frittata, but if you have a choice, go with the waxy varieties.

3. by asides on Feb 16, 2009 at 9:58 AM PST

Sounds lovely will have to share this one with my family.

4. by Alex on Feb 16, 2009 at 12:38 PM PST

This is very late, but thanks for your advice! :D

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate Member:

Caroline Cummins


Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice