Laura in the Kitchen brings a joyful, no-fuss take on an Italian childhood classic: a potato and hot dog frittata that’s perfect for busy mornings, casual lunches, or packing into a sandwich for a day at the beach. This recipe celebrates simple ingredients and homestyle technique, and it’s a great example of cooking, easy recipes that taste like comfort and memories.
Why this recipe works
This frittata is all about balance: tender potatoes, crispy edges on sliced hot dogs, plenty of Parmigiano, and eggs that bind everything together. Laura points out that the slices should be uniform so the potatoes cook evenly, and she encourages cooks to lean into the rustic nature of the dish — it doesn’t need to be perfect to be delicious.
Ingredients
- 3 medium russet potatoes, peeled and thinly sliced
- 4–6 hot dogs (Laura prefers all-beef), sliced into coins
- 6 large eggs, whisked
- Plenty of grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
- Olive oil for cooking
How to make the potato and hot dog frittata
- Heat a 12-inch nonstick skillet over medium heat and add a splash of olive oil. Add the thinly sliced potatoes in a single layer. Season lightly with salt and pepper.
- Cook the potatoes until they are about halfway tender. Uniform thickness helps them cook evenly.
- While the potatoes start cooking, slice the hot dogs into coins. Don’t be surprised — hot dogs appear in many Italian-style preparations and are a beloved, practical ingredient.
- Add the hot dog coins to the skillet and continue to cook until the potatoes are fully tender and the hot dogs are crisped at the edges and slightly caramelized.
- Whisk the eggs with a generous amount of Parmigiano and a good pinch of salt and pepper. Once the potato-hot dog mixture is ready, pour the egg mixture evenly over the skillet contents.
- Using a wooden spoon or spatula, gently work the eggs around so they settle between the potato slices. Cook until the eggs are set on the bottom and golden.
- To flip the frittata, Laura’s easy trick is to cut it into quarters and flip each quarter with a fish spatula. Cook a few more minutes on the second side until fully set.
- Remove from heat and sprinkle more Parmigiano on top. Serve hot, or stuff into a bread roll for a beach-friendly sandwich.
Quick tips and variations
- Keep slices even: Uniform potato slices ensure even cooking and prevent underdone centers.
- Choice of hot dog: Laura prefers full-beef hot dogs for flavor, but any good-quality hot dog works.
- Add onion: Finely chopped onion can be sautéed with the potatoes for extra sweetness when desired.
- Make it scrambled: If flipping intimidates you, scramble the mixture instead — same flavors, simpler technique.
- Sandwich option: This frittata is excellent stuffed into a loaf or roll for a portable meal — classic for an Italian beach picnic.
"This is real home cooking. This is real home food."
Frequently asked questions
Can you make this ahead?
Yes. Make the frittata, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet or oven until warmed through.
What if I don’t have Parmigiano?
Grana Padano or a hard aged cheese substitute will work. The cheese adds savory umami, so use a similar texture and salt level when possible.
Is this healthy?
It’s a comforting, protein-forward dish. To lighten it up, reduce the amount of oil and choose leaner hot dogs or a plant-based alternative. Adding vegetables like spinach or peppers boosts fiber and nutrients.
One last thought
Simple, comforting, and true to its roots, this potato and hot dog frittata is a reminder that the best dishes often come from humble ingredients and loving home cooking. Laura’s version is a perfect example of cooking, easy recipes that bring family memories to the table — and invite you to make new ones.
This article was created from the video Potato and Hot Dog Frittata - A Must Try! with the help of AI.
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