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Slice of golden potato frittata on a ceramic plate with fresh rocket leaves, served on a rustic white timber table with the rest of the frittata in the background

3 Ingredient Potato and Onion Frittata

A cheap, filling frittata made with simple ingredients. Perfect for any meal and easy to make in one pan.
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Brunch, Dinner, Lunch
Cuisine: Western
Keyword: budget egg recipe, cheap meal, easy frittata, potato frittata
Servings: 2 to 3
Author: Kate Brodhurst

Ingredients

  • 3 medium potatoes, thinly sliced
  • 1 onion, thinly sliced
  • 6 eggs
  • Oil, for cooking
  • Salt and pepper, to taste

Instructions

  • Heat 2 tablespoons of oil in a 24cm non-stick pan over medium heat. Add the sliced potatoes and cook for 8 to 10 minutes, stirring often, until they start to soften. Keep the heat moderate so they don’t burn.
  • Add the sliced onion and continue cooking for another 5 minutes, stirring often, until the onion is soft and lightly golden. Check the potatoes are tender by piercing with a knife. If not, cook a few minutes longer.
  • In a bowl, whisk the eggs with a good pinch of salt until well combined. Pour the eggs evenly over the potato and onion mixture, tilting the pan slightly so it spreads into all the gaps. Season the top well with pepper.
  • Reduce the heat to low and cook for 8 to 10 minutes until the edges are set and the centre is just slightly soft. Run a spatula around the edges to loosen it from the pan.
  • Place the pan under a preheated grill and cook until the top is set and lightly golden. Alternatively, place a plate over the pan, carefully flip the frittata out, then slide it back into the pan to cook the other side.
  • Remove from the heat and let it rest for a few minutes before slicing. This helps it firm up and hold its shape. Cut into wedges to serve. Garnish with extra sea salt before serving.

Notes

  1. MEASUREMENTS: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
  2. SLICE EVENLY: Thin, even slices help the potatoes cook at the same rate and stop some pieces going soft while others stay firm. I used a mandolin to get even and consistent slices.
  3. USE WHAT YOU HAVE ON HAND: This is perfect for using up small amounts of veg in the fridge like zucchini, mushrooms, or spinach. Cook them off first so they don’t add extra moisture.
  4. ADD ROASTED CAPSICUM: Stir through sliced roasted red capsicum for extra flavour and a bit of sweetness. Jarred works well and keeps it budget friendly.
  5. FINISH WITH SOMETHING FRESH: A handful of rocket, baby spinach or some fresh herbs on top adds contrast and lifts the dish.Use what you may already have. Dill is a favourite with this frittata.
  6. ADD CHEESE: Sprinkle a little grated cheese or parmesan into the eggs or on top before finishing for extra flavour and a slightly golden top.