Potato and Onion Frittata

For many years, I really wanted a cast-iron frying pan (skillet). I wanted to start something off on the hob (stove) and then pop the pan into the oven, or under the grill (broiler) to finish off. I finally purchased one a few months ago!

Tarte tatin was one of those dishes I really wanted to make using this pan, but I still have yet to do it. This egg dish however, was the perfect opportunity to try out the pan.

Although the initial test run of this recipe was to do it properly, i.e. to cook the frittata on both sides in the pan, I could not find a large enough plate to turn the frittata out on whilst turning it. The end result was a mess… the second time, I simply cooked the bottom of the frittata, then finished it off under the grill (broiler).

I know it’s not perfectly correct to call this a frittata, as it’s not made 100% on the hob (stove). It’s also not a Spanish tortilla, as the onions and potatoes were not fried in a ton of olive oil beforehand. However, I can live with the name frittata for now.

The frittata is wonderful for breakfast, lunch or dinner. It can be served in wedges, or cut into chunks for a tapas/meze-type dish.


Serves  4-6


  • 600 g (1.3 lb or 21 oz) waxy potatoes, sliced into thin rounds
  • 1 tablespoon oil
  • 1 large onion, sliced
  • 6 large eggs, preferably duck, beaten (whisked) and seasoned with salt and pepper
  • salt and pepper to taste
  • parsley to garnish (optional)


1. Bring a large pan of salted water to the boil.

2. Cook the potatoes in the boiling water for 3-5 minutes, depending on the thickness of the potato. Be careful, you do not want them to fall apart. Once ready, drain and set aside.

3. Preheat grill (broiler), and heat oil in a 30 cm (12 inch) cast-iron frying pan over medium heat.

4. Saute onions until aromatic, and barely brown; season with salt and pepper.

5. Add the potatoes to the pan, and stir for 1 minute.

6. Pour the eggs evenly over the potatoes and onions, stirring if necessary. Flatten out the mixture for even cooking.

7. Cook on medium-low heat for about 5-7 minutes, or until browned on the bottom. Be careful not to burn the bottom .

8. Transfer the whole pan and its contents to the grill (broiler). Grill (broil) for 2-3 minutes or until golden and the top has set.

9. Remove from oven and enjoy hot or cold. Garnish with parsley, if desired. Enjoy!

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