3 Ingredient Potato and Onion Frittata

This 3 ingredient potato and onion frittata is cheap, filling, and made with simple everyday ingredients. It’s an easy one pan meal that works for breakfast, lunch, or dinner, and is perfect for using up what you already have at home.

What is potato and onion frittata

This potato and onion frittata is a simple one pan egg dish made with sliced potatoes, onion, and eggs. It’s cooked on the stove, then finished until the eggs are just set, creating a soft centre with a lightly golden top.

It’s a budget friendly meal that uses basic ingredients to make something filling and satisfying.

Why you’ll love this potato and onion frittata

• Uses only 3 basic ingredients
• Cheap and filling
• One pan, minimal cleanup
• Works for any meal of the day
• Easy to customise with what you have

Ingredients needed

1. Potatoes – The base of the dish. Use any type, thinly sliced so they cook evenly.
2. Onion – Adds flavour and sweetness as it cooks.
3. Eggs – Holds everything together and makes it filling.

You will also need:

1. Oil – for cooking
2. Salt + Pepper – to season
   
   TIP: For an extra flavour hit, sprinkle a little cheese or parmesan on top if you have some.

How to make potato and onion frittata

1. Heat a little oil in a non stick pan over medium heat. Add the sliced potatoes and cook for 8 to 10 minutes, stirring occasionally, until they start to soften.
2. Add the onion and cook for another 5 minutes until soft and lightly golden. Make sure the potatoes are tender before moving to the next step.
3. In a bowl, whisk the eggs with a pinch of salt. Pour over the potato and onion mixture, making sure everything is evenly spread in the pan.
4. Cook on low heat for 8 to 10 minutes until the edges are set but the centre is still slightly soft.
5. Finish by placing under a grill until the top is set and lightly golden, or carefully flip and cook the other side in the pan.
6. Slice and serve warm.

Tips

• Red or baby potatoes are a good choice as they hold their shape when cooked. Although any potato will work.
• Slice the potatoes thin. This helps them cook through faster and evenly. I used a mandolin to make this easy and consistent throughout.
• Use a non-stick pan. It makes flipping or serving much easier. I used a 24cm fry pan.
• Keep the heat moderate. Too high and the potatoes will brown before they soften.
• Don’t rush the potatoes. Make sure they are tender before adding the eggs.
• Loosen the edges before finishing. This helps prevent sticking when slicing.
• Let it rest for a few minutes before cutting. It will hold together better.

Serving suggestions

Serve warm or at room temperature with a simple side salad or steamed vegetables. It also works well with toast if you want to make it more filling. Add a handful of fresh herbs like parsley, chives or dill, or a small handful of rocket on top for a fresh finish. A spoon of chutney or relish on the side also works well if you have it.

Variations

• Add grated cheese or parmesan for extra flavour and richness
• Stir through a small amount of leftover cooked vegetables
• Roasted red capsicum strips add colour and extra flavour
• Add chopped spinach or herbs for freshness
• Serve with baked beans or a simple salad on the side

Storage

FRIDGE
Store in an airtight container for up to 3 days.

REHEAT
Reheat in a pan over low heat or in the microwave until warmed through.

FREEZER
Freeze in slices for up to 1 month. Thaw in the fridge, then reheat.

Cheap, simple, and easy to make any time of day. If you try this, leave a comment and tell me what you added to make it your own.

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