Everyday cooking
Vegetable and potato frittata
Eggs bind precooked potatoes, peppers and tomatoes into a sliceable frittata.
- Total time
- 40 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
A frittata is thicker than a thin omelette and is served in wedges. Precook the potatoes so they do not remain hard inside the eggs. Pepper and tomato provide colour, while grated cheese contributes seasoning and structure. An ovenproof frying pan lets you begin briefly on the hob before finishing evenly in the oven. Its handle and coating must be suitable for the chosen temperature. The quantities make four smaller portions with salad or two larger meals. Rest briefly before cutting so the soft egg mixture has time to settle and the wedges lift out more easily.
Method
Step by step
- 01
Parboil potatoes
Peel potatoes, cut into 1 cm cubes and boil in salted water for 8–10 minutes until nearly tender. Drain and let steam escape. Heat the oven to 180 °C conventional heat.
- 02
Prepare eggs and vegetables
Deseed and chop pepper. Dice onion and cut tomatoes into thin wedges. Beat eggs with cheese, salt and pepper without whipping in excessive air.
- 03
Soften vegetables
Heat oil in the ovenproof pan. Soften onion and pepper over medium heat for 5–6 minutes. Gently fold in potatoes and warm for 2 minutes.
- 04
Pour in eggs
Pour eggs evenly over the vegetables and arrange tomato wedges on top. Set over low heat for 2 minutes, then move the pan to the middle oven shelf.
- 05
Finish in the oven
Bake for 18–22 minutes until the centre is fully set with no liquid egg remaining. Remove with oven gloves, rest for 5 minutes and cut into wedges.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Choose a suitable pan
Not every pan handle is ovenproof. Follow the manufacturer’s temperature limit rather than assuming a plastic handle is suitable. Alternatively transfer the cooked vegetables to a small oiled baking dish, add eggs and bake a little longer until the centre sets.
Avoid wet vegetables
Arrange tomatoes in a thin layer and drain particularly juicy pieces first. Evaporate excess liquid from the vegetable pan before adding eggs. This helps the frittata hold together. Use a broad spatula to lift wedges and avoid compressing the soft top during serving.
Kitchen questions
One more question?
Can I use leftover cooked potatoes?
Yes. Dice 300 g cooked potatoes and warm directly with the vegetables. Skip the preliminary boiling stage; the rest of the method stays the same.
Why is the middle soft?
A very small pan creates a deeper layer. Bake longer at the same temperature and check the centre. A browned surface alone does not show that it is done.
