Tomato, Garlic, and Potato Frittata

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant tomato, garlic and potato frittata is a wonderful example of how simple, fresh ingredients can create a deeply satisfying vegetarian meal. The combination of sweet cherry tomatoes and earthy diced potatoes provides a lovely contrast in texture, while plenty of fresh basil and salty parmesan ensure every bite is packed with Mediterranean flavour. It is the sort of versatile dish that works just as well for a relaxed weekend brunch as it does for a quick midweek supper.

Designed for ease and efficiency, this recipe uses a clever combination of hob-top cooking and grilling to achieve a perfectly set centre and a golden, bubbling cheese crust. Served warm or at room temperature alongside a crisp green salad, it offers a nutritious, protein-rich option for those seeking a wholesome homemade lunch. It is also an excellent choice for meal prep, as any leftovers can be sliced and tucked into a lunchbox for the following day.

Ingredients for Tomato, Garlic, and Potato Frittata

6 whole large eggs
2 albumi d'uovo grandi
80g finely grated parmesan (60g)
1/3 tazza di basilico fresco tagliato a fettine sottili
3/4 cucchiaini di sale
1/2 cucchiaini di pepe nero
4 spicchi d'aglio, affettati sottilmente
3 cucchiai di olio d'oliva
230g boiling potatoes, peeled and cut into 1/4-inch dice
300g grape tomatoes or halved cherry tomatoes (170g)

How to make Tomato, Garlic, and Potato Frittata

Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoons salt, and 1/4 teaspoons pepper in large bowl.

Preriscaldare la griglia.

Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.

Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.

Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.

Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoons salt and 1/4 teaspoons pepper.

Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (centre will be moist).

Remove lid and grill frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 30g parmesan, then grill until cheese melts and frittata is golden brown, 2 to 3 minutes more.

Slide onto a platter and cut into 4 wedges.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.