Potato, Onion and Rosemary Frittata Recipe
Frittata is an Italian omelette baked in the oven, perfect for breakfast, lunch or dinner. This version with potatoes, onion and rosemary is hearty and aromatic, a bit like a cross between Spanish tortilla and Polish scrambled eggs with potatoes. It tastes great both warm and cold, so it’s also perfect for a lunchbox.
This frittata combines Italian simplicity with familiar, homely flavours of potatoes and onions, seasoned with aromatic rosemary. Because it’s baked in the oven, the eggs stay fluffy and the potatoes form a satisfying base, a bit like in a Spanish tortilla but with a more herb-forward character. It reheats and slices very well, so it fits perfectly into a busy weekday routine.
Chef's tips
Slice the potatoes thinly and sauté them until they’re soft but not falling apart – this way they keep their structure in the frittata and don’t turn into mush. Season the eggs generously with salt and pepper, because potatoes soak up flavour; before putting the pan in the oven, give it a gentle shake so the mixture spreads evenly. Take the frittata out when the centre is set but still slightly springy when pressed – overbaking will dry out the eggs.
How to serve
Serve the frittata warm with a simple salad of rocket and cherry tomatoes – it makes a great weekend brunch that easily feeds several people. For work, cut it into wedges and pack it with a box of pickled vegetables or olives instead of a classic sandwich. It also tastes great in the evening, cold, with a glass of dry white wine or simply with a mug of kefir.
Ingredients
- eggs - 6 pieces
- potatoes peeled, cut into thin slices - 300 g
- onion cut into thin slices - 1 piece
- olive oil - 3 tablespoons
- fresh or dried rosemary chopped needles; if using dried, use 0.5 teaspoon - 1 teaspoon
- grated yellow cheese or Parmesan optional, for a cheesier flavour - 40 g
- milk about 3 tablespoons; can be replaced with water - 40 ml
- salt to taste
- freshly ground black pepper to taste
Preparation
- Preheat the oven to 180°C (top and bottom heat). Prepare a frying pan that can go into the oven (about 24 cm in diameter). If you don’t have such a pan, use a small baking dish and grease it with olive oil.
- Heat 2 tablespoons of olive oil in the pan over medium heat. Add the thinly sliced potatoes and onion.
- Fry for 10–12 minutes, stirring often, until the potatoes soften (they should be easy to cut with a spoon) and the onion is soft and lightly golden. If they start to brown too much, reduce the heat.
- Add the rosemary, stir and fry for another 1–2 minutes. Season with a pinch of salt and pepper.
- In a bowl, beat the eggs with the milk, add salt, pepper and the grated cheese, if using. Mix with a fork or whisk until the mixture is uniform.
- Spread the potatoes and onion evenly in the pan. Pour in the egg mixture, gently moving the pan so the eggs flow between the potatoes.
- Cook over low heat for 2–3 minutes, until the edges of the frittata just begin to set.
- Transfer the pan to the oven and bake for 10–12 minutes, until the eggs are set and the top is slightly springy to the touch. If you’re using a baking dish, transfer the sautéed potatoes and onion into it, pour over the eggs and put straight into the oven for 15–18 minutes.
- Remove the frittata from the oven and leave to rest for 5 minutes. Cut into wedges like a pizza and serve warm or at room temperature.
Storage
Store leftover frittata in an airtight container in the fridge for up to 3 days. You can eat it cold or reheat gently in a pan or in the oven so it doesn’t dry out.
