Crispy Potato Frittata without Eggs

by Editorial Staff

Summary

Total Time	45 mins
Course	Side Dish
Cuisine	Italian
Servings (Default: 2)

Ingredients

Instructions

Peel the potatoes, wash them, cut them into rounds, put them in a bowl. Pour in flour, salt, peppers, spices, mix everything well with your hands.
Pour vegetable oil (preferably olive oil) into a frying pan, heat, put a couple of garlic cloves, fry, remove. Spread the potatoes over the entire surface in 2-3 layers.
Cover the pan with a lid and cook over low heat for 30 minutes, do not stir. When the bottom is fried, cover the pan with a plate, drain the oil, turn the potatoes onto a plate.
Pour the vegetable oil back into the pan and return the potatoes. Fry side 2 under the lid for 10-15 minutes. Cover with a plate again, drain the oil and put the potatoes on a plate. Serve with sour cream and garlic sauce, ketchup. I cooked okroshka. In Uzbekistan, it is made with fatty chaka. This is a good combination - fried potatoes + okroshka. Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.