Recipe for Potato Frittata Salad
Frittata and potato salad is a fresh and flavorful side dish, perfect for a light meal. Eggs, potatoes, and lettuce come together in a tasty and easy-to-prepare dish. Dressed with extra virgin olive oil, salt, pepper, and fresh parsley, this versatile dish is ideal for any occasion.
Instructions
- Start by boiling the potatoes in boiling water until they are tender but still firm. Once cooked, drain and let them cool, then peel and cut them into cubes.
- In a bowl, beat the eggs adding a pinch of salt and pepper, grated cheese to taste, some finely chopped parsley and mint to flavor the mixture.
- Heat a little olive oil in a non-stick pan and pour in the egg mixture. Cook the frittata on both sides until golden brown, making sure it is well cooked but still soft in the center.
- Allow the frittata to cool before cutting it into uniform cubes.
- Thoroughly wash and dry the lettuce leaves, then tear them by hand into pieces that are not too small to preserve their crunchiness.
- In a large salad bowl, combine the frittata cubes with the potatoes and torn lettuce.
- Season the salad with a generous drizzle of extra virgin olive oil, salt and pepper to taste, and a final sprinkling of freshly chopped parsley.
Notes
To give a special touch to your potato frittata salad, add some toasted homemade bread croutons with garlic and aromatic herbs to add crunch and flavor, or some Taggiasca olives for a Mediterranean touch.