Simple Potato Frittata

For a recipe that I hold so close to my heart, and for one that I haven’t revisited in many years, the conditions that we made it under a few moths back couldn’t have been more special. It was my brothers 30th birthday – a big one – and his awesome girlfriend planned an entire weekend of events. Saturday we had a big party at my house with sandwiches and salads, and while most of the sandwiches were the classic Italian cold cuts and cheese, and dad and I wanted to do a few vegetarian versions as well. This potato frittata sandwich immediately came to mind, and watching my dad dice and fry the potatoes, and flip the frittata in the pan with perfect precision and care, brought my right back to being a kid and watching my grandfather do the very same things.

This potato frittata recipe is actually incredibly simple, and really only uses a handful of ingredients. All you have to do is dice some potatoes into bite sized pieces, fry them in some olive oil until nice and golden brown, and add eggs (and salt and pepper of course). Once the eggs are set and browned on one side, the real challenge comes in flipping the potato frittata so that the other side gets browned just as nicely. We cut the frittata up into four pieces while still in the pan, and then flipped each piece individually (it’s a similar technique as the one I used to flip my matzo brei). Once the other side is browned, pop each piece into a squishy potato roll and you’re set – or forego the bread and it’s just as delicious. You could of course add other ingredients to jazz your potato frittata up; fry some onions or peppers in with the potatoes, or add some fresh herbs (rosemary is my personal favorite to pair with potatoes). But even in its most simplistic, 3-ingredient form, this potato frittata is warm and comforting, and the perfect snack for a Sunday afternoon.