Baked Frittata with Potatoes and Onions

A baked frittata with potatoes and onions is a simple and hearty dish, great for both lunch and dinner. Here’s how to prepare it.

Ingredients

• 6 large eggs
• 2-3 medium potatoes, peeled and cut into cubes
• 1 large onion, sliced thinly
• 100 g of grated cheese (pecorino, parmesan, or of your choice)
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs to your liking (for example, rosemary or thyme)
• Butter or additional oil for greasing the baking dish

Preparation

1. Preheat the oven to 180 °C.
2. In a large pan, heat a tablespoon of extra virgin olive oil and sauté the onion until it becomes translucent. Remove the onion and set it aside.
3. In the same pan, add another tablespoon of oil and sauté the potatoes over medium-high heat until they are golden and almost completely cooked. Season with salt and pepper during cooking.
4. In a large bowl, beat the eggs with salt, pepper, and aromatic herbs. Add the grated cheese and mix well.
5. Add the sautéed potatoes and onion to the egg mixture and mix gently.
6. Grease a baking dish with butter or the remaining oil and pour in the frittata mixture.
7. Bake and cook the frittata for about 20-30 minutes or until the surface is golden and the inside is just set.
8. Let it cool for a few minutes before cutting and serving the frittata.

Italian variation:

If you wish to give an even more marked Italian touch, you can add a couple of tablespoons of grated Parmesan to your frittata and replace the aromatic herbs with fresh basil or oregano. Also, you could enrich the frittata with diced cooked ham or speck for a smoky flavor.

Curiosity

The baked frittata is a practical solution because it avoids the use of direct heat and the flipping of the frittata, which can sometimes be complicated. Moreover, it’s convenient for cooking for many people and stores well, so it’s perfect to eat cold the next day.