This easy and delicious Jamie Oliver 5 Ingredients Vegetarian Tortilla Frittata is a quick and nutritious meal, perfect for any time of day. With simple ingredients like potatoes, eggs, and roasted red peppers, it’s both creamy and satisfying. Enjoy it hot or cold for a flexible, tasty dish that’s sure to please!
Ingredients Needed
- 1 onion
- 1kg (2.2 lb) potatoes
- 5 large free-range eggs
- ½ x 460g (16 oz) jar of roasted red peppers
- 80g (2.8 oz) watercress
How To Make 5 Ingredients Vegetarian Tortilla Frittata
- Prep the ingredients: Peel and very finely slice the onion and potatoes, then toss and mix.
- Cook the potatoes and onions: Pour 1 cm of olive oil into a 24 cm (9.5 inch) non-stick ovenproof frying pan on medium heat. After 1 minute, add the potato and onion mixture (don’t season yet) and fry gently for 25 minutes, or until tender but mostly without color, lightly tossing occasionally.
- Drain and cool: Drain the potatoes and onions and leave to cool slightly.
- Beat the eggs: Beat the eggs in a bowl, add the cooked potato and onion, then gently fold together and leave for 5 minutes, letting the potatoes absorb the egg.
- Add the peppers: Drain and finely slice the roasted red peppers, then fold into the egg mixture. Season with sea salt and black pepper.
- Preheat the oven: Set the oven to 160°C/325°F/gas 3.
- Cook the frittata: Wipe out the pan, drizzle in a little olive oil, and heat on low. Pour the egg mixture into the pan and spread out. Leave for 5 minutes, then bake for 10 minutes.
- Serve: Once baked, remove from the oven, leave to rest in the pan for 5 minutes, then run a knife around the edge to loosen. Turn it out confidently using a larger plate or lid. Serve sprinkled with a little salt and a pinch of watercress.
Recipe Tips
- Slice the potatoes thinly: The thinner the slices, the faster they cook and the better they absorb the egg mixture.
- Don’t season the potatoes too early: Adding salt too soon can draw moisture from the potatoes, making them soggy. Season after cooking.
- Let the egg mixture rest: Leave the egg and potato mixture for 5 minutes before cooking. This lets the potato soak up the egg and creates a better texture.
- Be gentle when flipping: Use a plate or lid larger than the pan to turn the frittata, ensuring it keeps its shape.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover frittata cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: If freezing, allow the frittata to cool completely, then wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. It can be frozen for up to 1 month. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 160°C/325°F. Place the frittata on a baking tray and cover it loosely with foil. Bake for 10-15 minutes until heated through.
Nutrition Fact
Serving Size: 1 serving (assuming the recipe serves 4/6)
- Calories: 791
- Total Fat: 46.5g
- Saturated Fat: 10.6g
- Total Carbohydrate: 54g
- Dietary Fiber: 7.2g
- Sugars: 10.5g
- Protein: 44.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian And Vegan Gravy
- Jamie Oliver Vegetarian Harissa Cauliflower Traybake
- Jamie Oliver Vegetarian Spiced Cauliflower Rice Pie
- Jamie Oliver Vegetarian Mac And Cauliflower Cheese
Jamie Oliver 5 Ingredients Vegetarian Tortilla Frittata
Description
This easy and delicious Jamie Oliver 5 Ingredients Vegetarian Tortilla Frittata is a quick and nutritious meal, perfect for any time of day. With simple ingredients like potatoes, eggs, and roasted red peppers, it’s both creamy and satisfying. Enjoy it hot or cold for a flexible, tasty dish that’s sure to please!
Ingredients
Instructions
- Prep the ingredients: Peel and very finely slice the onion and potatoes, then toss and mix.
- Cook the potatoes and onions: Pour 1 cm of olive oil into a 24 cm (9.5 inch) non-stick ovenproof frying pan on medium heat. After 1 minute, add the potato and onion mixture (don’t season yet) and fry gently for 25 minutes, or until tender but mostly without color, lightly tossing occasionally.
- Drain and cool: Drain the potatoes and onions and leave to cool slightly.
- Beat the eggs: Beat the eggs in a bowl, add the cooked potato and onion, then gently fold together and leave for 5 minutes, letting the potatoes absorb the egg.
- Add the peppers: Drain and finely slice the roasted red peppers, then fold into the egg mixture. Season with sea salt and black pepper.
- Preheat the oven: Set the oven to 160°C/325°F/gas 3.
- Cook the frittata: Wipe out the pan, drizzle in a little olive oil, and heat on low. Pour the egg mixture into the pan and spread out. Leave for 5 minutes, then bake for 10 minutes.
- Serve: Once baked, remove from the oven, leave to rest in the pan for 5 minutes, then run a knife around the edge to loosen. Turn it out confidently using a larger plate or lid. Serve sprinkled with a little salt and a pinch of watercress.
Notes
- Slice the potatoes thinly: The thinner the slices, the faster they cook and the better they absorb the egg mixture.
- Don’t season the potatoes too early: Adding salt too soon can draw moisture from the potatoes, making them soggy. Season after cooking.
- Let the egg mixture rest: Leave the egg and potato mixture for 5 minutes before cooking. This lets the potato soak up the egg and creates a better texture.
- Be gentle when flipping: Use a plate or lid larger than the pan to turn the frittata, ensuring it keeps its shape.
Jamie Oliver 5 Ingredients Vegetarian Tortilla Frittata