Pic of Potato, onion and rosemary frittata

Potato, onion and rosemary frittata

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Vegetarian mains

Potato, onion and rosemary frittata

Main Serves 8 50 min
This thick, cushiony frittata (or tortilla) is good both warm and at room temperature. Enjoy half for dinner with a green salad and the rest for a picnic or packed lunch. Try adding in red peppers, marinated artichokes, sun-dried tomatoes or thin slices of chorizo.


  • 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


Prep time: 15 min
Cooking time: 35 min
  • 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.

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