Pesach Frittata

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By Tal Smith

Published 2014

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Over Pesach (Jewish Passover) regular bread cannot be eaten and is replaced with matzo (unleavened bread) for the seven days of the festival. This is an important festival which remembers the Jewish exodus from Egypt and the following 40 years of life in the desert. After a while plain matzo with egg becomes boring. Our mother’s recipe is a more spicy and interesting version. She adds cumin and za’atar and turns it into a frittata, adding sweet potato to give some substance. It’s lovely all year round, cut into wedges and served with a green, leafy, salad. (See also Matzo cake.)


  • 4 slices of matzo
  • 1 tbsp vegetable oil
  • half an onion, sliced
  • 100 g butternut, peeled and cut into strips
  • 100 g sweet potato, peeled and cut into strips
  • 1 tsp thyme, chopped
  • 4 eggs
  • 20 g Danish feta
  • 1 tsp za’atar
  • pinch of salt and freshly ground black pepper to taste
  • extra virgin olive oil for drizzling


Wet the matzo slices under running tap water and leave them to soften for a few minutes. Heat the oil in a frying pan and cook the onions, butternut and sweet potato with the thyme until they go slightly golden and crispy.

In the meantime, whisk the eggs together and crumble the matzo into the mixture with the salt and pepper. Add the egg mixture to the pan and cook the frittata for a few minutes on each side. Transfer the frittata onto a plate, sprinkle with the za’atar and crumble the feta over. Drizzle with some extra virgin olive oil and serve with a salad.

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