Page title and description

Vegetarian mains
Potato, onion and rosemary frittata
Ingredients
- 120ml olive oil
- 2 onions, sliced
- 1.5kg potatoes, washed, peeled and thinly sliced
- 4 tsp fresh rosemary, finely chopped
- 10 eggs, beaten
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
35 min
PT35M
-
Step 1
Preheat the oven to a high temperature. In a heavy bottomed skillet or oven proof frying pan, put enough olive oil to just coat the bottom of the pan. -
Step 2
Heat to a medium temperature then add the onions and stir until they have just started to colour. -
Step 3
Add the potatoes and rosemary and continue to cook until the potatoes are golden. -
Step 4
Add the rest of the oil, then the eggs, making sure the potato mixture is covered. -
Step 5
Cook on the hob until the edge of the frittata appears to be firming up, then place in the oven until the top is cooked.