Onion frittata

Onion frittata

By
From
River Cottage Every Day
Serves
4
Photographer
Simon Wheeler

The classic Spanish tortilla is similar to an Italian frittata. You can turn this recipe into a tortilla by simply adding about 300g thickly sliced cold cooked waxy potatoes (such as Charlotte) to the beaten egg with the softened onions.

A frittata is simply a thick, chunky omelette made with some vegetables and usually a little cheese. Served warm, in wedges, it makes an excellent supper. Left to go cold, then sliced into chunks, it’s robust enough to pack into a lunchbox or picnic basket. In fact, it’s ideal prepare-ahead food.

Quite apart from this, frittata appeals to me because you can add almost anything you like to it: bacon or cooked sausage, flaked fish, any kind of cheese, peas or broad beans, asparagus, kale, spinach or broccoli, mushrooms, and so on. My only caveat is to avoid ‘wet’ ingredients such as tomatoes, which will stop the eggs setting properly.

Ingredients

Quantity Ingredient
3 tablespoons rapeseed or sunflower oil
2 large onions, chopped
8 medium eggs
1-2 tablespoons finely chopped parsley
25g parmesan, cheddar or other hard cheese, finely grated
sea salt
freshly ground black pepper

Method

  1. Heat the oil in a 25cm non-stick ovenproof frying pan over a medium heat. Stir in the onions and a sprinkling of salt, then lower the heat and cook for about 15 minutes, until the onions are very soft and translucent but not coloured.
  2. Lightly beat the eggs in a bowl and then mix in the parsley and two-thirds of the cheese. Season with salt and pepper (remember the cheese is quite salty), then stir in the onions.
  3. Put the frying pan back over a low heat, pour in the egg mixture and cook gently, without moving the ingredients about, just letting the eggs set slowly from the base up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a good layer of wet egg still on top.
  4. Sprinkle over the remaining cheese, then either place the frittata in an oven preheated to 180°C for 5–10 minutes until just set, or put the pan under a medium-hot grill, ideally not too close to the heat, for about 5 minutes. Allow to cool slightly (or completely) before slicing and serving.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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