Potato and Onion Frittata

Egg Cookery, Vegetarian

Potato and Onion Frittata

Adapted from cooking.nytimes.com

Yes, I know, ANOTHER frittata recipe. Honestly though they have been a fantastic revelation to me. As I’ve said before they are so nutritious and versatile. This is a new take on the classic tortilla española or tortilla de patatas. In the original Spanish version, the potatoes are fried and you have to flip the tortilla. In this version, the potatoes are steamed and instead of flipping, you put the frittata under the broiler for a few minutes to cook the top. It is delicious and only takes about half an hour or so to make.

Yields 4 servings (as a main course)


  • 1 pound boiling potatoes, cut in small dice (½ inch to ¾ inch)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • Salt, to taste
  • Pepper, to taste
  • 6 large eggs


  1. Steam the potatoes in the microwave until tender and set aside.
  2. Meanwhile, heat 1 tablespoon of olive oil over medium heat in a 10-inch skillet and add the onions and salt. Cook, stirring, for about 5 minutes or until tender but not browned.
  3. Add the potatoes to the skillet and toss together gently so that the potatoes don’t break apart. Season with salt and pepper and remove from the heat.
  4. Beat the eggs in a bowl and season with salt and pepper to taste. Stir in the potatoes and onions.
  5. Heat the broiler of your oven.
  6. Meanwhile, heat the remaining tablespoon of olive oil over medium-high heat in an ovenproof skillet. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables into the pan. Shake the pan gently while you lift the edges of the frittata and tilt the pan to let the eggs run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for about 10 minutes.
  7. Uncover the pan and slide it under the broiler for a minute or two to set the top. Make sure to watch it closely so as not to overcook it. Remove the frittata from the heat and let it set in the pan for a few minutes. Then slide it onto a serving plate.


Comments: I found that this frittata was easier and faster than others I have made. It is definitely a simplified version of the classic tortilla española. In Spain, the tortilla is often served cut into small squares with toothpicks as an appetizer or as a tapa along with cheeses, jamón serrano, etc. However, it also works well as a main course if you cut it into wedges. Back in Madrid on the weekends we often bought freshly baked bread and a delicious juicy tortilla from the bakery that was a 10-minute’s walk away from home; the classic bocadillo de tortilla is not something to miss out on. I made this frittata for dinner. Eat it as a bocadillo, with salad, at a tapa party…you name it. Tortilla can be eaten hot or at room temperature.

Potato and Onion Frittata, plato


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