It’s the end of the week and you basically have nothing in your kitchen except potatoes. Here’s the only one-ingredient recipe you need. OK, fine. This frittata recipe calls for four ingredients, but you always have salt, pepper, and olive oil on hand, so they basically don’t count. A few potatoes and a mandoline (the best kitchen gadget for quick slicing) will yield a crispy frittata that’s half french fry, half potato gratin, and 100 percent breakfast.
Slice the potatoes using a mandoline, but don’t wash them—it’s the starchy potato that keeps this frittata intact. Cook the potatoes in whichever fat you prefer: olive oil, butter, bacon fat, or, if you’re on a health kick, coconut oil. Layer the slices in your pan and cook low and slow to ensure the potatoes have cooked all the way through. If the heat is too high, the crust will burn before the inside is done all the way. When the middle is almost cooked (stick a knife under the layers to get a good peak), crank up the heat to get a nice golden brown crust on both sides. Serve this one-ingredient frittata recipe with a sprinkling of salt and pepper and dunk into ketchup or the breakfast condiment of your choice.
1-Ingredient Potato Frittata
4 to 6 russet potatoes
Extra-virgin olive oil
Freshly ground black pepper
How to Make It
Peel the potatoes. Once all of the potatoes are peeled, use a mandoline to thinly slice the potatoes to about ⅛- to ¼-inch thick.
Heat a large nonstick skillet. Heat 2 to 3 tablespoons of olive oil to the pan over a medium-high flame. Once the oil is hot add the potatoes to the pan, layering as you go. Sprinkle salt and pepper between the layers as you build your masterpiece.
Cook low and slow. Turn the heat down to medium low, cover, and cook for 8 minutes, occasionally pressing down on the potatoes with a spatula. Flip the frittata and continue cooking for 8 more minutes or until a knife can easily pierce through the center of the potatoes.