Vegetable Fritatta

Ta da, this is how you make a frittata!
30 min
Serves 4 people


  • 300 g new potatoes
  • 1 red onion
  • 250 g cherry tomatoes
  • 100 g frozen peas
  • 4 eggs
  • 125 ml cream
  • 100 g feta
  • 2 tbs flat-leaf parsley
  • Olive oil
  • Salt and pepper to taste


Step 1

Pre-heat the oven to 180ᵒC. Wash and cut the potatoes and cook for around 15 minutes until al dente. Let the potatoes cool and then cut into thin slices.

Step 2

Now prepare the other vegetables. Rinse the cherry tomatoes and let the peas defrost. Chop the onion and finely chop the flat-leaf parsley.

Step 3

Whisk the eggs in a bowl adding the cream, parsley, salt and pepper. Mix well.

Step 4

Heat some of the olive oil in a large frying pan. Make sure to use an ovenproof pan. Add the potato slices and onion and bake for 5 minutes. Stir everything regularly.

Step 5

Pour the egg mixture over the potatoes. Scatter the peas, cherry tomatoes and crumbed feta over the top. Bake for a few minutes and then move the pan to the oven. Let it cook until the egg is set.

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