Potato frittata in a skillet

Step-by-step recipe

Step 1:

Peel the potatoes and cut into not too thin slices.

Step 2:

Sprinkle the potato slices with flour, oregano, add a pinch of salt and roll the potatoes thoroughly in this mixture.

Step 3:

Add red pepper flakes.

Step 4:

Pour olive oil into the pan until it covers the bottom generously and place over low heat.

Step 5:

Stir a clove of garlic in boiling oil to release the aroma, then remove.

Step 6:

Place the potato slices in the pan, overlapping each other, in several random layers. Press them firmly with the palm of your hand.

Step 7:

Drizzle the potatoes with olive oil, cover and cook for half an hour over low heat.

Step 8:

Remove the lid, cover the potatoes with a plate, turn them over and drain the oil from the pan into a ladle.

Step 9:

Return the oil to the pan and carefully slide the casserole into the pan, unbrowned side down. Use a spatula to push any loose slices back into place and press them down.

Step 10:

Cook for another 10-15 minutes, uncovered, shaking gently, until the casserole is crispy on the bottom.

Step 11:

Cover the casserole with a plate and drain the oil again.

Step 12:

Cut into slices like pizza and serve.

Cooking tips

For frying, use extra virgin oil, it is less likely to burn.

Don't worry about the fat content of the dish - with this cooking method, almost no oil is absorbed, since the potato slices are covered in flour and fit tightly together.

Flipping the casserole will require a certain amount of dexterity—it's important to keep the potato circle intact. But if you have the right-sized plate—slightly smaller than the pan—it's not difficult at all.