Potato and Onion Frittata

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

A frittata is a flat Italian omelette, closer to the Spanish tortilla than the folded French omelette. It should be cooked slowly to leave a moist rather than a runny texture. It also should not be refrigerated before eating because this oversets the omelette, spoiling the flavour and texture.


  • 3 large potatoes, peeled and cut into small cubes
  • olive oil, for cooking
  • 2 onions, thinly sliced
  • salt and <


  • Cook the potatoes in a pan of boiling salted water until tender, drain well and place in a bowl.

  • Heat the oil in a 22-25cm (9-10 inch) non-stick frying pan. Once h