Friday Night Frittata

I see so many connections in food from one culture to another. The Frittata, for example, is an Italian creation, but the Spanish Tortilla (not the Mexican bread) is so similar that I'm moved to ask, who started this? I certainly don't know the answer to my question. I do, however, know that my mother taught me how to make a Greek version of this round omelet using fried potatoes and herbs. That's what I'm sharing with you today, my version of my mother's version of an omelet.
Sprinkle with extra herbs for added freshness prior to serving.

For a printable version of this recipe, click here.

Friday Night Frittata
12 eggs lightly whipped with salt and pepper (you decide how much)
2 large Yukon Gold potatoes thinly sliced
2 (or more) tablespoons finely chopped herbs (parsley, dill, basil, oregano)
4 tablespoons olive oil (to fry potatoes
4 ounces Manchego cheese, shredded
6 ounces Feta cheese that you've crumbled into large chunks*

*Buy whole Feta and crumble as needed. The prepackaged crumbled Feta lacks flavor and packs a mighty salty punch. Don't buy it if you can find it in a block.
A simple green salad with basic vinaigrette pairs well. 


  • In a large non-stick pan, heat up the olive oil over high heat.
  • Toss sliced potatoes with salt and pepper and add to the pan. Cook for anywhere from 10 to 15 minutes. The potato slices will soften and some will crisp up. The cooking time will depend on your stove and the thickness of your slices. Mine are about 1/8" and I use a mandoline to slice them quickly.
  • Turn on the oven to 400F and move one of the racks to the middle.
  • Once the potatoes are done, sprinkle the chopped herbs on top and pour in the eggs.
  • Distribute the cheeses evenly over the eggs and begin lifting the set eggs to allow the liquid mix to get underneath.
  • Once most of the eggs are set on the bottom, slide the whole pan onto the middle rack in the oven.
  • The Frittata will puff up and turn a beautiful golden-brown color. The top of the Fritatta will be completely set in 15 to 20 minutes.
  • Remove from the oven and allow to cool for five minutes. Serve from the pan using wooden utensils, or slide onto a large platter.
  • Serve with a simple green salad. I use Bibb or Butter lettuce with shaved red onion and a simple vinaigrette.
The Vinaigrette for the Green Salad:
In a bowl, whisk together 1 tablespoon of Dijon-style mustard, 2 tablespoons of white wine vinegar, 1/4 teaspoon of sea salt and 1/8 teaspoon of cracked black pepper. Slowly whisk in four to six tablespoons of olive oil, depending on your preference for a sharp or creamy dressing.