Authentic home cooking from Italy, with US measurements. 
Baked Frittata with Potatoes and Tomato Sauce
Frittata is one of those dishes that makes dinner quick and easy. My version is a baked frittata, a lighter take on the classic potato frittata. By lining the baking dish with parchment paper, you don’t need to use any oil.
Baked Frittata with Potatoes and Tomato Sauce
Frittata is one of those dishes that makes dinner quick and easy. My version is a baked frittata, a lighter take on the classic potato frittata. By lining the baking dish with parchment paper, you don’t need to use any oil.
Open in Cookpad AppSteps
- 1
Peel and cut the potatoes into small pieces. Boil them in salted water for about 10 minutes. Drain and let cool.
- 2
Beat the eggs in a bowl, add salt, and stir in a ladle of tomato sauce. Add the potatoes to the egg and tomato mixture, then pour everything into a baking dish lined with parchment paper.
- 3
Bake the frittata at 400°F (200°C) for about 20 minutes. Serve hot with a side of vegetables.
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