Olive Potato Frittata

An Italian-style frittata that treats sliced potato and onion as the backbone instead of an afterthought. Thin-sliced potatoes cook covered in olive oil until tender, then get blanketed with beaten eggs, a scatter of ripe black olives, and fresh oregano. The whole skillet finishes under the broiler to puff and brown the top.

The potato base is what separates this from a typical vegetable frittata. Cooking potatoes covered with onion and garlic before the eggs go in means they’re fully tender and infused with oil by the time they meet the egg, so each wedge has substance and structure without feeling wet or raw in the middle.

The edge-lifting technique is worth doing right. Once the eggs hit the pan, run a spatula around the edge every minute or so to let the uncooked egg flow underneath and set. This builds a fluffy, layered texture instead of a single dense layer. Stop when the top still looks moist, then slide under the broiler for a minute or two to finish.

Pro Tips

• Use a broiler-proof skillet (cast iron works). Non-stick with plastic handles won’t survive the broiler.
• Slice the potatoes thin (about ⅛ inch) so they cook evenly under the lid.
• Watch the broiler closely. Eggs go from golden to burnt in under 30 seconds at close range.
• Let rest 3 to 5 minutes before slicing. The frittata firms up and wedges hold shape better.

Variations

• Use green olives with pimentos or a mix of black and green for brinier contrast.
• Swap provolone for feta, crumbled goat cheese, or shaved Parmesan.
• Add sliced sauteed bell pepper, wilted spinach, or a handful of sun-dried tomatoes to the potato layer.