Mediterranean Potato and Egg Frittata
This Mediterranean Potato and Egg Frittata takes the comfort of a classic frittata and infuses it with the rustic flavors of Southern Europe. It’s hearty yet balanced, featuring golden potatoes, tender vegetables, and a flavorful sausage and tomato base. With the richness of eggs, a hint of herbs, and a cheesy topping, it’s a dish that can transition seamlessly from breakfast to dinner. Simple, nourishing, and incredibly satisfying, it’s a perfect choice when you want something homemade that feels both rustic and elegant.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4–6
Ingredients
For the Frittata Base:
2 medium potatoes, peeled and thinly sliced
2 tbsp olive oil (divided)
½ lb (225 g) Italian sausage, casings removed
1 small eggplant, cubed (lightly salted and drained for 10 minutes)
1 onion, finely sliced
1 bell pepper (red or yellow), diced
2 cloves garlic, minced
For the Egg Mixture:
6 large eggs
⅓ cup milk or cream
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
½ tsp dried basil
¼ tsp thyme
For the Sauce and Topping:
½ cup marinara sauce or crushed tomatoes
½ cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Optional: 2 tbsp breadcrumbs for a crisp topping
Fresh basil or parsley, for garnish
Instructions
Cook the Potatoes
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced potatoes and cook until lightly golden and tender, about 8–10 minutes. Remove and set aside.
Brown the Sausage
In the same pan, add the remaining olive oil. Cook the Italian sausage, breaking it into small pieces, until browned and cooked through.
Add Vegetables
Stir in onions, garlic, bell peppers, and eggplant. Sauté for 6–8 minutes until the vegetables are softened and lightly caramelized.
Combine with Sauce
Pour in the marinara sauce or crushed tomatoes and add oregano, basil, thyme, salt, and pepper. Stir to combine and simmer for 3–4 minutes.
Prepare the Egg Mixture
In a bowl, whisk together the eggs, milk, salt, and pepper.
Assemble the Frittata
Reduce the heat to low. Spread the cooked potatoes evenly in the pan, then pour the egg mixture over the sausage and vegetables. Gently tilt the pan to distribute evenly.
Add Cheese and Optional Topping
Sprinkle mozzarella and Parmesan on top. For extra texture, add breadcrumbs before baking.
Bake
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 12–15 minutes, or until the eggs are set and the cheese is golden.
Serve
Let it cool for a few minutes before slicing. Garnish with fresh basil or parsley. Serve warm or at room temperature.
Tips
Precook the potatoes: This ensures they’re tender and won’t stay firm inside the frittata.
Drain the eggplant: Lightly salting and draining removes bitterness and moisture.
Use an oven-safe pan: A cast iron or heavy non-stick skillet works best for even cooking.
Don’t overmix the eggs: Whisk gently—too much air can make the texture spongy.
Finish in the oven: It gives the top a nice crust without burning the bottom.
Let it rest before slicing: A short rest helps the frittata hold its shape.
Layer strategically: Keep potatoes at the bottom for a crisp base and a hearty texture.
Cheese choice matters: Mix mozzarella for melt and Parmesan for flavor depth.
Variations
Vegetarian Version: Omit sausage and add extra eggplant, spinach, or artichoke hearts.
Greek Twist: Add feta, olives, and a sprinkle of dill instead of mozzarella and Parmesan.
Spicy Italian: Use spicy sausage and add crushed red pepper flakes.
Lighter Option: Replace sausage with turkey sausage or omit cheese entirely.
Rustic Potato Layer: Arrange thin potato slices on top for a golden, crispy crust.
Smoky Flavor: Add roasted red peppers or a pinch of smoked paprika.
Cheesy Upgrade: Use provolone or Asiago for a stronger flavor.
Herb Lovers’ Frittata: Incorporate fresh basil, thyme, and parsley at the end for a bright finish.
Q&A
Q: Can I make this ahead?
A: Yes. Bake and cool completely, then refrigerate for up to 3 days. Reheat in the oven or enjoy at room temperature.
Q: Can I skip the sausage for a vegetarian version?
A: Absolutely. Add more vegetables like zucchini, spinach, or sun-dried tomatoes for balance.
Q: How can I make it dairy-free?
A: Use plant-based milk and cheese alternatives, or skip cheese and add more herbs for flavor.
Q: Can I use leftover roasted vegetables?
A: Yes, they make an excellent shortcut and add a smoky sweetness.
Q: Why bake instead of just stovetop cooking?
A: Baking ensures even cooking through the center and a perfectly set texture.
Q: What can I serve it with?
A: Pair with a simple green salad or crusty bread for a complete meal.
Q: Can I freeze it?
A: Yes. Slice portions and freeze for up to 2 months. Reheat in a 350°F oven.
Nutrition
(Per Serving – Approx.)
Calories: 320 kcal
Protein: 18 g
Fat: 22 g
Carbohydrates: 14 g
Fiber: 3 g
Sodium: 540 mg
(Varies depending on cheese and sausage type.)
Conclusion
This Mediterranean Potato and Egg Frittata is the perfect blend of hearty and wholesome, capturing the soul of Mediterranean cooking—simple ingredients, layered flavors, and a touch of rustic charm. Each bite offers creamy eggs, tender vegetables, and a savory richness from sausage and cheese. It’s a versatile recipe that works any time of day, whether you’re hosting brunch or preparing a quick weeknight meal. Balanced, flavorful, and endlessly adaptable, it’s comfort food with Mediterranean flair.