Frittata di Patate e Cipolla (Potato and Onion Frittata)
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Ingredients
- 400 g potatoes, peeled and diced
- 1 onion, finely sliced
- 7 large eggs
- 40 g parmesan, grated
- 3 tbsp olive oil
- 1 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 393 kcal
- Protein
- 21 g
- Carbohydrate
- 19.5 g
- of which sugars
- 3.5 g
- Fat
- 24.9 g
- of which saturates
- 7 g
- Fibre
- 2.8 g
- Salt
- 0.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the olive oil in a 24cm non-stick frying pan and cook the potatoes and onion gently for 15 minutes, turning occasionally, until the potatoes are tender and golden.
- 2
Beat the eggs in a large bowl with the parmesan, parsley and a good pinch of black pepper.
- 3
Pour the eggs over the potatoes and onion, stirring briefly to distribute, then cook over low heat for 8-10 minutes until set around the edges.
- 4
Heat the remaining olive oil in a second pan, invert a plate over the frittata and flip it out, then slide it back into the second pan to cook the other side for 3-4 minutes until fully set.
- 5
Slide onto a board, rest for a few minutes, then cut into wedges to serve.
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