How to Make a Cheese and Onion Frittata for Lunch
A frittata is basically a slow-cooked omelet over a low heat with any filling you like: a selection of herbs, soft or hard cheeses, peppers, onions, greens, potatoes and cooked or cured meats and sausages. I have even made sweet frittatas using a mixture of berries served with whipped cream and mint sprigs.
Today I am cooking my favorite frittata, featuring cooked potatoes, feta cheese and fried onions served with a cherry tomato salad and fresh basil leaves. I like to use feta in this recipe as the saltiness marries well with the potatoes and eggs, but feel free to use whatever cheese is your favorite.
- 2 cups cooked potoates, cubed
- 1 large onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 4 fresh eggs
- 50 milliliters full-fat milk or cream
- fresh chives, snipped
- sunflower oil, to fry
- chili flakes (optional)
- cracked pepper (for seasoning, optional)
- cherry tomatoes, to serve
- fresh flat leaf parsley, chopped, to garnish
- fresh basil leaves, to garnish
- 1 tablespoon white wine vinegar, to dress
- 1 tablespoon olive oil, to dress
- Heat the sunflower oil in a pan and fry the onion slices till soft and translucent. Remove from the heat and set aside.
- Crack the eggs into a deep bowl. Use a fork or whisk mix the eggs well to ensure the white and yellow are combined. Pour in the full-fat milk or cream and whisk again.
- Add in the potatoes, crumbled feta cheese, fried onions and the snipped fresh chives. Mix well.
- Add the chili flakes if using and season with the cracked black pepper if using. Both options are a matter of choice. If you don't like heat, don't add.
- Heat the vegetable oil over a moderate heat in a nonstick pan. Once hot, pour in the frittata mixture and flatten the mix down with a spatula or the back of a tablespoon.
- Once the mixture begins to set (about 5 to 7 minutes) place a plate over the pan and turn the mixture onto the plate. The frittata will be upside-down (see photos). Add a little more vegetable oil into the pan and slide the frittata back into the pan. The cooked side will now face up.
- Continue cooking for another 5 minutes until the mixture is set. Use the same method with the plate to remove the frittata to a serving board.
- In a separate bowl, whisk the olive oil and the white wine vinegar together and dress the cherry tomatoes. Add in the basil leaves.
- Sprinkle the chopped parsley leaves over the frittata to garnish. Serve warm with the dressed cherry tomato and basil leaf salad.
How to Flip a Frittata
- Nonstick pan: A nonstick frying pan is a must for this recipe. An eight to nine inch nonstick pan works best. I highly recommend the . There is nothing worse than egg sticking to a pan. Chef's Classic Nonstick, 9-inch
- Flipping the frittata: Turning the frittata out on to the plate does take a little care so until you are confident, make sure to take your time and make sure to hold the plate firmly to the pan while turning upside down.
My daughter loves chouriço, which is a spicy Portuguese smoked sausage with paprika. When I make this recipe for her I add slices of the sausage. There are no rules with frittatas—you can add what foods you like and season with whatever herbs and condiments you fancy. Here are a few of my favourites...
- Brie cheese, sliced cooked beetroot and cumberland sauce.
- Blue cheese, spring onions and cherry tomatoes with basil leaves.
- Cheddar cheese, oven roasted red peppers and basil pesto.
- Grated courgette, goats cheese and toasted pine nuts.
- Fried red onions and cooked bacon bits with sliced tomato.
- Roast chicken and leftover roast vegetables with thyme and rosemary.
My Big Tip
I always use cooked potatoes in my frittatas. The potatoes help hold the frittata together. You don't have to use a lot; one large cubed or sliced potato is enough to bring stability to your frittata. I don't like to use the oven, I think it dries the eggs out too much; hence, my trick with the plate.
© 2020 Gabriel Wilson