Friday, 21 September 2012

Tasty Potato and Onion Frittata


I just knew I was going to love this Tasty Potato and Onion Frittata even before it was out of the pan, because I've never met a potato I didn't like.

Tasty Potato and Onion Frittata
from Annabel Langbein's Simple Pleasures

3 tablespoons olive oil
2 onion, finely sliced
8 eggs
1 teaspoon salt
ground black pepper, to taste
4 medium potatoes, peeled and boiled in salted water for about 10 minutes
2 tablespoons finely chopped parsley

Heat 2 tablespoons of the oil in a large frypan. Add the onions and cook for about 8 minutes, until they are pale golden. In a large bowl, whisk the eggs with the salt and pepper. Cut cooled potatoes into 1/2cm slices and stir into the egg with the onions and parsley, making sure all of the potato slices are separated and coated with egg.

Heat remaining oil in frypan used for onions. Add egg mixture. As the base begins to cook, use a spatula to lift it in several places, allowing the raw egg to run underneath. Once it starts to set, leave it to cook over a very low heat until just set through (about 12 minutes).

Run a knife around the edge to loosen, flip onto a plate then slide back into the pan to cook through. Test by gently pressing the centre - if it bounces back it's cooked. Cool for 5 minutes before turning out onto a plate. I prefer this eaten at room temperature, but you can also eat it hot. It's also delicious cold, stuffed into focaccia and then stuffed into your mouth :)


  1. I never think of cooking frittata...dont know why! But your frittata looks incredible. Hmm potato and onion, it's always a good duo :)

  2. Wow This looks like a winner of a meal. As always Jen I love the photography - the way in which you set up the shots makes the food look like you could dive in with a fork. You are blessed with a special gift.

  3. My hens are laying eggs like there's no tomorrow and I had to stop myself from making custard, ice cream and flourless cakes, so frittata saved me :0

  4. Thanks Patty. You're always so generous with your comments. My husband surprised me with a new camera about a week ago and I'm still learning how to use it, so I'm sooooo happy that you like the photos.

  5. We have soooo many eggs as well, and I'm always looking for new things to make with them. I make a lot of frittatas, but never thought of the potato! Perfect way to make a change:)

  6. You've got to try this one Leah. It's also known as a Spanish Omelette or a Spanish Tortilla. It's traditionally served in small wedges as part of tapas, but we eat it in big old slices with a green salad.