Sunday, September 6, 2009

Caramelized Onion and Potato Frittata

Nutrition Data (for the whole frittata, serves 2 with a salad)
Calories 512
Protein 25g
Carbohydrate 59g
Fat 22g
Dietary Fibre 8g


1 large onion, chopped
about 250g potatoes
3 medium eggs, beaten with a teaspoon of dill and a good grating of pepper
2 teaspoons olive oil

  • Wash and scrub the potatoes and boil them whole in a pan of water until tender. Chop roughly into cubes.
  • Meanwhile, fry the chopped onion in 1 teaspoon of olive oil until brown.
  • Beat the eggs with a teaspoon of dill and a good grating of pepper.
  • In a frying pan, heat the remaining teaspoon of olive oil and coat the pan, making sure that the sides of the pan are oiled. Add the potatoes and onions and pour over the beaten egg.
  • Leave on a medium heat for about 10 - 15 minutes without disturbing, until the egg is set.
  • This can be served hot or, even better, cold from the fridge. I like to wrap up a piece of this tortilla when I go out for early morning walks in the countryside. Whilst this is delicious on the day you make it, it is much much better the following day straight from the fridge.
Note 1
This time I used my small tamagoyaki pan measuring 14cm x 19cm x 3cm to try and get an evenly shaped frittata, and the mixture completely filled this pan. However, the depth meant that the egg didn't set so well on top in the middle, and I had to turn it over to set it at the end when I smelt it was getting overdone on the bottom! I've also added sausages to this in the past.

Note 2
Made this again. This time I only used 2 eggs and a slightly smaller onion. I drastically speeded up the cooking time by mixing the whole mixture together as I poured the egg into the tamagoyaki pan and half scrambling for a couple of minutes. Just as it was beginning to set on top, I flipped it over into a larger frying pan. It probably took less than 5 minutes to cook (after cooking the potatoes and onions of course!) Reckon it would still serve 2 with a salad.

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