Potato and Onion Frittata
Golden pan-fried potatoes and soft onions folded into eggs and finished under the grill. A hearty one-pan dish with crisp edges and a tender set centre.
- Total
- 30 min
- Prep 10 · Cook 20
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sautéing · Folding
- Savory
- Stovetop
- Oven
Instructions
-
Peel the potatoes and cut them into 1.5 cm cubes. Peel the onion and slice it thinly.
~6 min
-
Heat 1 tbsp olive oil in a non-stick oven-safe frying pan over medium heat. Add the potatoes and onion, season with 0.25 tsp salt and 0.25 tsp black pepper, and cook for 12 minutes, stirring occasionally, until the potatoes are tender and lightly golden.
~12 min
Cooking potatoes and onions gently in oil softens them and drives off moisture so they turn tender and lightly golden rather than steaming.
Cook the potatoes in a single layer without crowding so they brown instead of steam. If your pan is small, use a larger one or cook the potatoes in two batches.
Sautéing Keep the heat medium and stir occasionally so the potatoes colour evenly; crowding the pan traps steam and makes them soggy instead of golden.
-
While step 2 cooks
While the potatoes cook, crack the eggs into a bowl, add the remaining 0.25 tsp salt, and beat with a fork until evenly blended.
~2 min
Beating the eggs blends yolk and white so the frittata sets into an even, uniform texture instead of streaky patches.
Folding Beat the eggs just until blended, then pour and tilt rather than stir, so you keep air and avoid scrambling the mixture before it sets.
-
Pour the beaten eggs over the potatoes and onion in the pan, tilting the pan to spread them evenly. Cook on medium-low heat for 4 minutes, until the edges are set and the centre is still slightly loose.
~4 min
Cooking on medium-low lets the eggs set gradually, keeping the centre tender and preventing the bottom from burning before it firms.
Folding Beat the eggs just until blended, then pour and tilt rather than stir, so you keep air and avoid scrambling the mixture before it sets.
-
Drizzle the remaining 1 tbsp olive oil around the edge of the pan. Place the pan under a preheated grill for 3 minutes, until the top is set and golden.
~3 min
Finishing under the grill sets the loose top without flipping, and the oil around the edge crisps the sides.
For a softer set, pull the pan from the grill when the centre still wobbles slightly; it will finish cooking from residual heat.
-
Slide the frittata onto a plate and cut into wedges. Serve hot or at room temperature.
~1 min