The English Post

Potato frittata with rosemary

Written by Veronica Lavenia

Frittata is a classic of Italian cuisine. It is one of the first dishes that Italians learn to cook. The reason probably stems from being a dish easy to perform. It can be eaten either hot or cold. It is delicious served still warm.

Frittata is ideal for a brunch or as a cold appetizer, cut into cubes.

I prefer oven baked frittata. This type of cooking is much healthier and the taste is guaranteed.

Serves 4


2 onions

500 g (1 lb 2 oz) potatoes, peeled and roughly chopped

1 handful chopped rosemary

5 tablespoons grated gluten free Parmigiano cheese

2 tablespoons gratedgluten free Pecorino cheese

4 large eggs

3 tablespoons milk

extra virgin olive oil, to taste

pinch of sea salt and pepper


  1. Peel and finely chop the onions, sauté for 4-5 minutes on low heat in a saucepan with 5 tablespoons of oil. Add 1 ladle of hot water, salt and cover, continuing cooking for 15 minutes, adding more hot water, if necessary.
  2. Boil the potatoes in a saucepan full of salted water for 15 minutes. Drain. Add the potatoes to a non-stick frying pan over medium heat with a little oil and the chopped rosemary. Add the cooked onions, cook for a few minutes and leave to cool.
  3. Preheat the oven to 180°C (350°F/Gas 4). Line a baking tin with baking paper.
  4. Beat the eggs in a bowl and add the Parmigiano, Pecorino, milk, a pinch of salt and stir. Add the potatoes and onions and mix well.
  5. Pour the mixture into a baking tin and bake for 15 minutes.

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate