Potato Frittata
Thin-sliced potato and onion cooked in olive oil, set in eggs and finished in the oven. Four servings in 30 minutes.
Photograph credit: -2019-10-27 Potato & onion frittata, Cromer by Kolforn · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Potato Frittata: Step by Step
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Heat the oven to 200°C / 390°F (180°C / 355°F fan). Heat the oil in a 24 cm ovenproof frying pan over medium heat. Add the potatoes, onion and half the salt and cook for 12 minutes, turning, until soft.
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Whisk the eggs with the remaining salt, pepper and parsley.
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Pour over the potatoes, shake the pan to settle, and leave on the heat for 2 minutes.
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Transfer to the oven for 8 minutes until the top is set and lightly golden. Rest for 5 minutes, then slide out and cut into wedges.
Keep an Eye on These
- Cook the potato until completely tender before the eggs go in.
- If you have no ovenproof pan, cover with a lid and cook on low heat for 8 minutes.
- Rest it before cutting so it holds together.
About This Recipe
The potatoes are the dish, so cook them properly. Thin slices, about 3 mm, fried slowly in olive oil until soft and just golden, take 12 minutes. Skip that and you get raw potato in set egg.
Onion goes in with the potato. It softens and sweetens alongside it.
Beat the eggs with salt and pour them over the hot potatoes. Let them sit for 2 minutes before the pan goes into the oven, so the base begins to set and the potatoes are suspended in egg.
A frittata finishes in the oven rather than flipped. Eight minutes at 200°C sets the top without drying it. It is just as good warm or cold, so it works for a packed lunch. Frittata is a forgiving dish and ideal for using up the end of the vegetable drawer. It is as good cold as warm, so a slice in a lunch box with a salad is an easy meal.
To Go With It
Green salad · Tomato salad · Crusty bread · Pickles
Leftovers
Keeps in the fridge for up to 3 days. Serve cold, or reheat at 160°C for 12 minutes.
Common Questions
How long does Potato Frittata take to make?
About 30 minutes in total — 10 minutes of preparation and 20 minutes of cooking. The recipe serves 4.
What are the key tips for making Potato Frittata?
Cook the potato until completely tender before the eggs go in. If you have no ovenproof pan, cover with a lid and cook on low heat for 8 minutes. Rest it before cutting so it holds together.
What should I serve with Potato Frittata?
Green salad; Tomato salad; Crusty bread; Pickles.
How should Potato Frittata be stored?
Keeps in the fridge for up to 3 days. Serve cold, or reheat at 160°C for 12 minutes.
Is Potato Frittata suitable for a special diet?
This recipe is vegetarian, dairy-free, gluten-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Potato Frittata?
About 337 kcal per serving, with 12 g protein, 25 g carbohydrate and 21 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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