Frittata with red onion and potatoes
4 servings
40 minutes
Frittata with red onion and potatoes is a true embodiment of Italian cuisine—simple yet incredibly tasty and hearty. It is believed that frittata originated as a rustic dish where leftover ingredients were transformed into a delicious omelet. Red onion adds a sweet caramel note, while potatoes make the texture denser and softer. Melted cheese creates a pleasant stretchy crust, and parsley refreshes the flavor with green notes. This versatile dish can be served hot or cold and pairs excellently with crispy bread and fresh salad. Frittata is perfect for family breakfasts, light lunches, and picnics as it can be easily sliced into portions. Italians prepare frittata with various ingredients, and this version is a cozy home recipe that will give you the taste of sunny Italy.
1
Sprinkle the remaining cheese on top and place under the grill to create a golden crust. Transfer to a plate and cut into pieces. Serve with salad and crispy bread.
- Cheese: 85 g
2
Heat oil in a large non-stick pan and sauté the finely chopped onion over low heat, stirring. Add boiled and finely chopped potatoes and cook for another 4 minutes, stirring continuously.
- Red onion: 1 head
- Olive oil: 2 tablespoons
- New potatoes: 8 pieces
3
Beat the eggs with salt and pepper, add 2/3 of grated cheese (Emmental or Cheddar) and finely chopped parsley. Pour the eggs into the pan and cook on low heat for about 20 minutes, almost until the eggs are set (but the center should remain runny).
- Chicken egg: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
- Cheese: 85 g
- Chopped parsley: 1 tablespoon
