Frittata with Potatoes and Pesto Sauce

Frittata with Potatoes and Pesto Sauce

Frittata (or omelet) with potatoes is a dish with a real rustic flavor.

It serves as the second or main course for lunch or dinner. It may also be a great breakfast – however, not in Italy.

After all, the classic Italian breakfast is sweet. In Italy, people do not have something other than coffee and cookies or cornetto for breakfast.

Those living in a cooler climate, of course, need a more substantial breakfast, which makes frittata an ideal variant.

Ingredients for Frittata with Potatoes

  • Boiled potatoes in their skins: 3-4
  • Eggs: 4-5
  • Pesto Sauce: 1-2 tbsp
  • Grated Parmesan cheese: 2-3 tablespoons
  • Olive oil: 2-3 tbsp
  • Salt and pepper to taste.

Recipe for Frittata with Potatoes

    1. Whisk the eggs with pesto, grated parmesan, and salt.
    2. Peel the potatoes and slice them crosswise, making round slices.
    3. Heat some oil in a pan, place the potato slices and slightly brown them.
    4. Then pour the egg mixture.
    5. Cook 8-10 minutes over medium heat, covering with a lid. Then turn the frittata upside down. This can be done with the help of the lid, or special double pan.
    6. Cook for 5-6 minutes on the other side.
    7. Once the potato frittata is ready, serve it on a dish.
    8. Serve sliced, like a pizza.
Frittata with Potatoes and Pesto Sauce

Frittata with Potatoes and Pesto Sauce

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