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Potato and onion frittata

  • 23 minutes
  • Easy
  • Second Courses
Onions and potatoes are some of the most commonly used frittata ingredients in Italy.

Ingredients: Per 6 servings

  • 6 eggs
  • 3 tablespoons oil
  • 1 tablespoon onion, chopped
  • 2 potatoes
  • salt and pepper to taste


Place the potatoes in a large pot filled with water. Bring to a boil and cook until the potatoes are tender, or when easily poked with a fork. Then drain, let cool, peel and slice. 

Place a frying pan over medium heat. Add olive oil and, once hot, add finely chopped onion. Once golden, add the potatoes and sauté, stirring from time to time so that they don’t stick to the pan. After 3 or 4 minutes, pour in eggs, whisked with a pinch of salt and ground pepper.

Mix quickly using a wooden spoon then, as soon as the frittata begins to come together, flip the frittata using a spatula and a extra plate if need be. Cook the other side of the frittata for 5 minutes. Remember to keep the heat high so that the fritatta is golden on the outside, soft on the inside and not greasy.

Serve hot.

Food History

Today, there are few ingredients used as often as the onion, but that are at the same time criticized for their odor and image as food of the poor. Originally from modern day Iran, onions have been cultivated for over 5,000 years. In Ancient times, onions were used not only as food, but as medicine and for religious rituals. For example, the Egyptians believed that the onion was a symbol of eternity. In Ancient Greece, onions were believed to possess incredible powers and, as a matter of fact, Alexander the Great made his soldiers eat onions for to grow stronger. Over time, however, onions were considered more and more farmers’ food, to the point that the famous French gastronome Brillat-Savarin described onions as “the people’s truffle.” Despite being considered rustic, onions have always been an important ingredient in Italian cooking and are called for in the majority of Italian recipes. 

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