Baked potato and onion frittata, an affordable complete main course that is also good warm. The page adds context, mistakes to avoid, sensible variations and storage notes, so the recipe remains useful after the first reading.
Recipe facts
Details
- Prep: 15 min
- Cook: 35 min
- Servings: 4 servings
- Difficulty: Easy
- Cost: €
Nutrition (per serving)
- Calories: 330 kcal
- Protein: 18 g
- Carbs: 25 g
- of which sugars: 4 g
- Fat: 18 g
- of which saturates: 6 g
- Fiber: 3 g
- Sodium: 360 mg
- Cholesterol: 290 mg
Indicative values only. This does not replace medical advice.
Ingredients (4 servings)
- 6 eggs
- 450 g potatoes
- 1 yellow onion
- 40 g grated parmesan
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- Parsley, optional
Quick method
- Dice potatoes small and slice onion thinly.
- Cook in a pan with oil and a little salt until soft.
- Beat eggs, parmesan, pepper and parsley.
- Add cooled potatoes and onions.
- Pour into a baking dish and bake at 180 C for 20-25 minutes.
Why this recipe works
This is a complete main course using affordable ingredients and it works well for make-ahead cooking. The oven avoids the delicate flipping step and makes cooking more even.
The recipe is designed for a home kitchen: accessible ingredients, normal equipment and steps that do not require professional experience. Its value is a repeatable result.
The most important step
Potatoes and onions must already be soft before going into the eggs. The oven should cook the frittata, not finish raw vegetables.
When ingredients are few, technique matters more. Controlling moisture, temperature and timing makes the result more reliable.
Choosing ingredients
Choose fresh ingredients that fit the recipe. Avoid products that are too watery or already very salty when the balance is delicate.
Practical organization
Prepare ingredients before starting and keep the work area ordered. This reduces mistakes and makes cooking calmer.
Mistakes to avoid
Do not skip drying, resting or cooling steps. Also avoid adding too much seasoning too early. Taste and adjust with restraint.
Sensible variations
I often serve it warm with a simple salad. Cold it loses some aroma, piping hot it does not slice neatly.
Substitutions work best when they keep the same function: creamy for creamy, similar moisture for similar moisture, fresh aroma for fresh aroma.
How to serve it
Serve at the right temperature and add herbs, pepper, citrus zest or olive oil only when they genuinely improve the dish.
Storage
Store covered in the fridge for one or two days depending on the ingredients. Refresh crunchy elements in the oven or pan.
Nutrition note
The nutrition values are approximate and do not replace advice from a doctor, dietitian or nutritionist.
Why save it
This recipe is worth saving because it answers a concrete need and can fit into the week without special shopping.