Potato, Onion and Stilton Frittata

Potato, Onion and Stilton Frittata
Loaded with almost any kind of vegetable, herb or cheese according to the season or taste, frittatas are not only a delicious solution for empty stomachs, they're fast and easy to make too. Blue Stilton cheese gives this frittata a sharp, pungent tang that blends gracefully with the milder flavours of potato, onion and egg … but be careful not to load much extra Stilton on, it can be quite overpowering!

This is my contribution to Blog Your Omelet, an event hosted by Nuria of Spanish Recipes.

Potato, Onion and Stilton Frittata

Potato, Onion and Stilton Frittata Potato, Onion and Stilton Frittata
Recipe by
Published on May 15, 2009

A sturdy Italian frittata with potatoes and blue Stilton cheese

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Ingredients:
  • 3 tablespoons olive oil
  • 2 large onions, sliced
  • 2 medium potatoes, thinly sliced
  • 3/4 teaspoon dried thyme
  • 8 large eggs
  • 3 oz Stilton cheese, crumbled
  • 1/2 teaspoon sea salt
  • fresh ground black pepper
Instructions:
  • Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the onions and potatoes. Sauté for 5 minutes, then cover and cook for 15 minutes, stirring occasionally, or until the potato slices are tender and brown on the edges. Add the thyme, stir around for a minute or two, then remove the pan from the heat.

  • Break the eggs into a large bowl, add the salt, and beat well with a whisk. Crumble in the Stilton cheese and mix.

  • Preheat an oven to 350°. Meanwhile, heat a 10-inch frying pan with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Spread the onions and potatoes over the bottom and pour in the egg mixture over the vegetables. Let the frittata cook undisturbed for 4 minutes to let the bottom set.

  • Transfer the frying pan to the preheated oven and bake for 15 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Broil for 2 to 3 minutes or until the top is browning nicely.

  • Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot with a black pepper grinder on the table.

  • Wrap any leftovers in aluminum foil and reheat later at 350° for 12 to 15 minutes.

Makes 4 – 6 servings
Potato, Onion and Stilton Frittata
More frittata recipes from Lisa's Vegetarian Kitchen:
Greek, Feta and Olive Frittata
Asparagus and Feta Cheese Frittata
Molly Katzen's Winter Frittata

23 comments:

Núria said...

Thanks so much for joining Lisa! And still on time ;D. I'm loving your frittata! I have to try adding some herbs to mine, I like the idea :D. Good luck and see you in the round up!

Vanamala Hebbar said...

Looks yummy...nice one

Happy cook said...

Wow this is one of the most delicous frittata i have seen.
Lov ethe idea of stilton in them.
The only time i have stilton is with a glass of red port and not that often too.

Ivy said...

I've never made a frittata before although I have bookmarked several recipes. This one sounds delicious as well.

Pooja said...

Wow frittata looks delicious. Though I love it was scared to try out as I had a doubt whether it would come out well. Thanks for the detailed instructions..it has given me enough courage to experiment!

Laavanya said...

I've always loved the idea of potatoes in a fritata - that slice looks perfect.

Parita said...

Delicious frittata..love the combination of potatoes and onions..looks perfect :)

A_and_N said...

Hmm...Are they eggy, Lisa?

And Stilton, I've never tried them! Do they smell?

(I'm sorry for the pest like questions!)

Lisa said...

Not pest questions at all. Yep, it's eggy, though not as light and fluffy as other frittatas I have made due to the presence of the potato.

And blue cheese is smelly, but not in this dish. Just use it sparingly as it has a very strong flavour.

bee said...

it's been ages since i ate stilton. your recipe looks wonderful.

Indhu said...

yummy fritata... and I love your instructions... very detailed and easy to follow :)

rekhas kitchen said...

hummmm fritata yummmmy looks great nice combination with onion and potato yum

Suparna said...

Hi Lisa,
This looks like an absolute filler :) any alternative for stilton cheese? just too curious about options :)
The sheen on the fritata makes it more inviting.
Have a great weekend.
TC

Lisa said...

Hi Suparna;

You could substitute any cheese you like. Feta, cheddar, even paneer!

Ramya Vijaykumar said...

Oh wow this is the most delicious frittatas with lotsa herbs and veggies oh I cant stop drooling!!!

eatme_delicious said...

Beautiful frittata! I know I'd love this.

Kevin said...

That is one great looking frittata! I really like the sound of using blue cheese in a frittata.

Soma said...

Nice use of the cheese Lisa. We had frittata yesterday, but with only veggie & eggs.. No cheese.

Ricki said...

Sounds like such a satisfying mix of ingredients. My honey would adore this--he loves Stilton (well, any smelly cheese, actually!).

Helene said...

You always have great recipes. I would like to know what are your favorite vegetarian recipes. Send me an email. Cheers :)

Lisa said...

Helene;

Thank you. I honestly don't know how to respond except to say that Indian creations continue to nourish and delight, though I am tempted and inspired by cuisines across the planet. An email is forthcoming and your recipes continue to be a source of inspiration to me.

maninas said...

hohoooo this is seriously good! love the combo of onion, stilton & tatties! yum!

we had some mushrooms stuffed with a mixture of stilton, breadcrumbs and mushroom stalks yesterday. delish! comes warmly recommended.

i meant to tell you that i ordered 660 curries from amazon last week. it was selling ridiculously cheaply (£5.24!). That is not why I got it though. I mean, how couldn't I, with all your praises and tempting recipes cooked from that book? :) Anyways, just wanted to say thanks for recommending all those tasty cookbooks!

Lisa said...

That great Ana! I just know you will treasure 660 curries. It's quickly become one of my favorites.

Those mushrooms sound fantastic by the way. You may have noticed that I am a big mushroom fan :) I hope you will post the recipe.