Potato and Onion Frittata

Potato and Onion Frittata

An absolute yummy frittata packed with the goodness of potatoes and caramelized onions. Enjoy.

Meeth Nihan


  1. 3 potatoes medium sized
  2. 2 onions large
  3. 1 clove garlic
  4. 5 eggs large
  5. 1 ½ Tablespoons balsamic Vinegar
  6. 1 teaspoon brown sugar
  7. ½ teaspoon salt
  8. ½ teaspoon black pepper
  9. ¼ teaspoon paprika powder
  10. ½ teaspoon Chilli flakes
  11. 1 teaspoon Basil dried (you can add fresh if you want)
  12. 3 tbsps olive oil
  13. ½ Cup Sausages Chorizos or (Optional)
  14. 1 Tbsp Parmesan Cheese (Optional)
  15. 2 Tbsps Mozzarella Cheese (Optional)
  16. 2 Tbsps Cheddar Cheese (Optional)


20 mins
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    Peel and slice the potatoes in 1/4 to 1/2″ slices. Parboil them for about 5 minutes in salted water. Until fork tender.

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    Slice the onions and cook them in 2 tbsp olive oil, over low heat, for about 10 minutes. Midway through the frying, add the chorizos/Sausages (I added Chorizos). After 10 minutes add the balsamic Vinegar. Then add the brown sugar and give the onions 2 more minutes. Remove from pan.

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    Mix the eggs with the paprika, cayenne, salt, pepper and Basil. Grate the garlic clove in there as well.

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    Add 1 more tbsp oil to the pan and arrange the potato slices covering the base of the pan. Top them with the onions. Pour the egg mixture all over the dish.

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    Top that with a mixture of Parmesan, Mozarella and Cheddar Cheese if you’d like.

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    Now lower the temperature and cook the frittata on the stove for about 15 to 20 minutes. I used my oven and baked it at 180°C for 15 minutes.

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