Jamie Oliver 5 Ingredients Frittata (Tortilla frittata) is made with onions, potatoes, free-range eggs, roasted red peppers, and watercress. This easy Frittata recipe creates a hearty breakfast that takes about 60 minutes to prepare and can serve up to 6 people.
This Frittata Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Why You Will Love This Tortilla Frittata Recipe
- Quick Preparation: It only takes a few minutes to slice the ingredients and start cooking. This makes it perfect for busy days.
- Simple Ingredients: With just five ingredients, this recipe is straightforward but full of flavor. It’s easy to find everything you need at your local store.
- Versatile Meal: Enjoy this frittata hot or cold. It’s great for breakfast, lunch, or even a light dinner.
- Healthy & Filling: Packed with vegetables and protein-rich eggs, it’s a nutritious meal that will keep you feeling full and satisfied.
- Perfect for All Levels: Whether you’re a beginner or an experienced cook, this recipe is simple to follow and always turns out delicious.
Jamie Oliver 5 Ingredients Frittata Ingredients
- 1 onion
- 1 kg (2.2 lbs) potatoes
- 5 large free-range eggs
- 230g (8 oz or half of a 16 oz jar) roasted red peppers
- 80g (2.8 oz) watercress
How To Make Jamie Oliver 5 Ingredients Frittata
- Prepare Vegetables: Peel and very finely slice 1 onion and 1 kg (2.2 lbs) of potatoes, then toss them together.
- Start Frying: Pour 1cm of olive oil into a 24cm non-stick ovenproof frying pan over medium heat. After heating for 1 minute, add the potato and onion mix and fry gently for 25 minutes until they are tender but not colored, stirring occasionally. Avoid seasoning at this stage to prevent moisture extraction.
- Mix with Eggs: After draining and slightly cooling the potatoes and onions, beat 5 large eggs in a bowl, and combine them with the potato and onion mixture. Let it sit for 5 minutes to allow the potatoes to start absorbing the eggs, showing little bubbles around them.
- Add Peppers and Season: Drain and finely slice 230g (8 oz) of roasted red peppers, fold them into the egg mixture, and season well with sea salt and black pepper.
- Bake the Frittata: Preheat your oven to 160°C (325°F, gas mark 3). Wipe out the frying pan, add a splash of olive oil, and return to a low heat. Pour the egg mixture into the pan, spreading it evenly, and cook on the stove for 5 minutes. Then transfer to the oven and bake for another 10 minutes.
- Finish and Serve: Allow the frittata to rest in the pan for 5 minutes post-baking. Run a knife around the edge to loosen it, then confidently turn it out onto a plate or flat lid larger than the pan. Sprinkle with a little salt and a pinch of 80g (2.8 oz) watercress. Enjoy hot or cold.
Recipe Tips
- Slice Evenly: Make sure to slice the onions and potatoes very thinly and evenly. This helps them cook at the same rate and ensures every bite is perfect.
- Don’t Overcrowd the Pan: When frying the onions and potatoes, give them enough space in the pan. This helps them cook better and prevents them from becoming soggy.
- Let the Mix Sit: After adding the eggs to the potatoes and onions, let the mixture sit for 5 minutes before cooking. This helps the potatoes absorb the eggs and makes the frittata fluffier.
- Low and Slow: Cook the frittata on low heat on the stove before baking. This helps it cook evenly without burning the bottom.
- Rest Before Serving: Let the frittata rest in the pan for 5 minutes after baking. This makes it easier to cut and serve beautifully.
What To Serve With This Tortilla Frittata
This light and fluffy Frittata pairs well with a fresh garden salad, steamed vegetables, roasted tomatoes, or crusty bread. It can also be served alongside fruit salad, sautéed greens, hash browns, or grilled sausages for a hearty breakfast or brunch.
How To Store Leftovers
- Refrigerate: Let the leftover Frittata cool to room temperature. Wrap it tightly with cling film or store it in an airtight container. It will stay fresh in the refrigerator for up to 3 days.
- Freeze: Freezing this Frittata is not recommended because the texture of the eggs and potatoes can become rubbery and watery after thawing.
How To Reheat Leftovers
- In The Oven: Preheat your oven to 180°C (350°F). Place the frittata on a baking sheet and cover it lightly with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.
- In The Microwave: Place a slice of the frittata on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on high for 1-2 minutes, checking halfway to ensure it heats evenly.
- On the Stove: Reheat the frittata in a skillet over medium heat. Cover the skillet to help the heat distribute evenly and cook for a few minutes until it’s warm all the way through.
Jamie Oliver 5 Ingredients Frittata Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 791
- Total Fat: 46.5g
- Saturated Fat: 10.6g
- Cholesterol: Not specified
- Sodium: 1.2g
- Potassium: Not specified
- Total Carbohydrate: 54g
- Dietary Fiber: 7.2g
- Sugars: 10.5g
- Protein: 44.6g
FAQs
How Do I Know When The Frittata Is Fully Cooked?
The frittata should be golden and set. You can insert a knife in the center; if it comes out clean, it’s done.
How Thin Should I Slice The Potatoes?
Slice them as thinly as possible to ensure they cook evenly and become tender.
What Can I Do If My Frittata Is Sticking To The Pan?
Make sure to use a good non-stick pan and enough oil to coat the bottom. Let the frittata rest in the pan after baking before trying to remove it.
Can I Add Cheese To This Frittata?
Yes, adding cheese like feta, cheddar, or mozzarella can enhance the flavor. Sprinkle it on top before baking.
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Fish Curry
- Jamie Oliver 5 Ingredients Sausage Casserole
- Jamie Oliver 5 Ingredients Prawn Pasta
- Jamie Oliver 5 Ingredients Spatchcock Chicken
Jamie Oliver 5 Ingredients Frittata
Description
Jamie Oliver 5 Ingredients Frittata (Tortilla frittata) is made with onions, potatoes, free-range eggs, roasted red peppers, and watercress. This easy Frittata recipe creates a hearty breakfast that takes about 60 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare Vegetables: Peel and very finely slice 1 onion and 1 kg (2.2 lbs) of potatoes, then toss them together.
- Start Frying: Pour 1cm of olive oil into a 24cm non-stick ovenproof frying pan over medium heat. After heating for 1 minute, add the potato and onion mix and fry gently for 25 minutes until they are tender but not colored, stirring occasionally. Avoid seasoning at this stage to prevent moisture extraction.
- Mix with Eggs: After draining and slightly cooling the potatoes and onions, beat 5 large eggs in a bowl, and combine them with the potato and onion mixture. Let it sit for 5 minutes to allow the potatoes to start absorbing the eggs, showing little bubbles around them.
- Add Peppers and Season: Drain and finely slice 230g (8 oz) of roasted red peppers, fold them into the egg mixture, and season well with sea salt and black pepper.
- Bake the Frittata: Preheat your oven to 160°C (325°F, gas mark 3). Wipe out the frying pan, add a splash of olive oil, and return to a low heat. Pour the egg mixture into the pan, spreading it evenly, and cook on the stove for 5 minutes. Then transfer to the oven and bake for another 10 minutes.
- Finish and Serve: Allow the frittata to rest in the pan for 5 minutes post-baking. Run a knife around the edge to loosen it, then confidently turn it out onto a plate or flat lid larger than the pan. Sprinkle with a little salt and a pinch of 80g (2.8 oz) watercress. Enjoy hot or cold.
Notes
- Slice Evenly: Make sure to slice the onions and potatoes very thinly and evenly. This helps them cook at the same rate and ensures every bite is perfect.
- Don’t Overcrowd the Pan: When frying the onions and potatoes, give them enough space in the pan. This helps them cook better and prevents them from becoming soggy.
- Let the Mix Sit: After adding the eggs to the potatoes and onions, let the mixture sit for 5 minutes before cooking. This helps the potatoes absorb the eggs and makes the frittata fluffier.
- Low and Slow: Cook the frittata on low heat on the stove before baking. This helps it cook evenly without burning the bottom.
- Rest Before Serving: Let the frittata rest in the pan for 5 minutes after baking. This makes it easier to cut and serve beautifully.
Jamie Oliver 5 Ingredients Frittata