The Cottage Smallholder

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Delicious cheese, potato and parsley frittata recipe

Photo: Potato and cheese frittata

Photo: Potato and cheese frittata

We left the Pickled Walnuts Challenge evening with a box of beautiful blue and greeny blue eggs laid by Magic Cochin’s Spice Girls.
“I think that those eggs are destined for a frittata.” Smiled Danny as we drove away.

Our hens have not yet started laying again. I check the nesting box every morning. Our Senior Girls are now into their fifth year, so it will be a slow start. Peace and Hope should be laying by Easter.  So a present of fresh, free range eggs is treasured.

We haven’t had a frittata for ages. My favourite is the simple one with garlic, parsley, potatoes and cheese. I thought of the sliced potatoes that generally lie on the top of the golden frittata and decided to try something different with the spuds.

I reckoned that if I cubed a couple of potatoes and fried them slowly in olive oil with mixed herbs and garlic they would add substantially to the texture and taste of the frittata. They did.

Well worth the 30 minutes or so that they took to cook as they filled the house with a wonderful aroma. Crunchy on the outside and soft on the inside the fried potatoes made the frittata really scrummy and surprisingly much more filling. With a starter and pud, this could feed four people.

Delicious cheese, potato and parsley frittata recipe (for 3. Use 8 – 9 eggs for 4 people if you don’t have a starter)


  • 6 large eggs
  • 2 medium potatoes chopped into 1 cm chunks
  • 1 fat clove of garlic chopped fine or 1 tsp of garlic granules or 1 tsp of garlic paste
  • Half a tsp of dried mixed Italian herbs
  • 100g of cheddar cheese cut into 1 cm chunks
  • 25g of grated cheddar (topping)
  • 2-3 tbsp of fresh chopped parsley
  • 2-4 tbsp of virgin olive oil
  • Salt and pepper to taste


  1. Peel and chop the potatoes and fry them very gently in 1-2 tbsp of olive oil, with the garlic and dried mixed herbs. Fry them until they are soft in the middle and crispy on the outside. This could take half an hour. Season to taste.
  2. Meanwhile prepare the other ingredients. Chop and grate your cheese. whisk the 6 eggs with a fork and chop your parsley.
  3. When the potatoes are ready, heat 2 tbsp of olive oil gently in a large sauté pan. When the oil is hot add the chopped cheese and herbs into the beaten eggs and pour into the sauté pan.  Immediately turn the heat down to the lowest setting and distribute the potato cubes over the top. Season with plenty of ground black pepper and sprinkle the grated cheddar over the surface and leave for 15 minutes. Do nothing. Set the timer for 12 minutes!
  4. When the timer goes off set your grill to the highest setting so that it will be sizzling when you transfer the frittata from stove top. Finish under the high grill for 30 -60 seconds.
  5. Serve immediately with a crisp green salad, crusty bread and some good table wine.

  Leave a reply


  1. Tortilla is Spanish and I suspect that frittata is just an Italian version of the same thing. I think that frittata as a term has been adopted by lots of tv chefs to describe all sorts of fried veg and egg combinations. However, none of my Italian friends have ever served anything remotely like – or called – frittata, so perhaps I am wrong on the Italian connection. I always put onions in too.

  2. Fiona Nevile

    Hi Michelle

    Wow! Our brunch is usually 2 and just 3 if it’s a holiday and my mum is visiting. I can’t imagine catering for 11 – 22!

    Hi Veronica

    Well worth frying the potatoes from scratch. Upped the pleasure enormously.

    Hello S.O.L.

    I’m impressed. Well done. It’s now a deluxe bathroom that will give you hours of pleasure and joy.

    Hi Pamela

    I hate to admit but I don’t know thwe difference between frittata and tortilla? Perhaps you can help?

    Hello Amanda

    Thanks for dropping by. Delighted that it tweaked your taste buds.

    Hi Carol

    It’s a great way to use up leftovers. And with really fresh eggs it’s wonderful.

    Hi Kethry

    I took the sautéed spuds out of the pan before I added the beaten eggs and cheese. It worked well for me, the spuds didn’t drop o the base of the pan.

    Hello Sylvie

    I totally agree. Frittata is a joy. Thanks for dropping by.

  3. I like frittata. It’s a great, quick, cheap meal and fab for using up leftovers.

  4. I made a fritatta the other night – browned the potatoes in the same pan as i cooked the fritatta in (nuked first, to help them along – akin to parboiling, i think). however, i didn’t lift the potatoes out before putting in the egg, and i think that was a mistake, as the egg didn’t go underneath the potato at teh bottom – which carried on browning and was very very dark indeed by the time i served it. Still, it tasted fabby and i will certainly be trying your variations!



  5. This sounds like our tortilla too. I usually add bacon or peppers and mushrooms – in fact anything goes more or less with this recipe so it would make a thrifty way to use leftovers.

  6. This is how we make tortilla too and now I want some for breakfast, although it is nearly lunchtime. I can smell it, yum.

  7. I learnt to make tortilla from my Spanish neighbours many years ago and they always cooked the potatoes like this. I don’t often make tortilla now although it does smell divine when it is cooking and I always do extra potatoes as I know I like to sneak a few before I add the eggs.

  8. Hey Fiona, pictures of the bathroom are up so if you want to have a look!

  9. Veronica

    yummy! I am a faithful fan of your frittata 🙂 Thisw ay of doing the potatoes sounds delicious — I’ll have to try it next time.

  10. michelle sheets

    Fiona this sounds wonderful! I am the family brunch maker-whenever the idea comes up, everyone ends up at my house (which could mean anywhere from 12 to 22 people) so this will be a fabulous addition to my usual recipes.

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