Looking for an easy Mediterranean recipe that’s full of flavor and made with simple ingredients? This Sicilian onion and potato frittata is a traditional dish that the whole family will love. Similar to the famous Spanish tortilla, this rustic recipe combines golden potatoes, sweet red onions, and eggs cooked slowly until tender on the inside and lightly crisp on the outside. It’s perfect served warm or at room temperature, and it works beautifully for brunch, picnics, appetizers, or a light main course. Follow the step-by-step instructions below to make this authentic Sicilian favorite at home.
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Ingredients
6 large eggs
3 medium potatoes, peeled and thinly sliced
2 medium red onions, thinly sliced
4 tbsp extra-virgin olive oil (divided)
Salt, to taste
Freshly ground black pepper, to taste
A small handful of chopped fresh parsley (optional)
2 tbsp grated pecorino or Parmesan cheese (optional, but traditional in many Sicilian homes)
Tools
Large non-stick or cast-iron frying pan (24–26 cm / 10–11 in)
Mixing bowl
Sharp knife
Cutting board
Wooden spoon or spatula
Whisk or fork
Plate (for flipping) or oven broiler/grill-safe pan
Paper towels (optional, to blot excess oil)
Steps
Prepare the potatoes
Heat 3 tablespoons of olive oil in a large non-stick or cast-iron pan over medium heat. Add the sliced potatoes with a pinch of salt. Cook slowly for 10–12 minutes, turning occasionally, until soft and lightly golden.
Cook the red onions
Add the sliced red onions to the pan with the potatoes. Continue cooking for another 8–10 minutes, stirring gently, until the onions become sweet and translucent. If the pan gets dry, add a drizzle of olive oil.
Beat the eggs
In a large bowl, whisk the eggs with salt, pepper, and (if using) the grated cheese and parsley.
Combine
Transfer the cooked potatoes and onions into the bowl with the eggs. Mix gently so the slices don’t break too much.
Cook the frittata
Return the pan to the stove with the remaining tablespoon of olive oil. Pour the egg mixture into the pan and spread evenly. Cook on low heat for 8–10 minutes, until the edges are set and the center is nearly firm.
Flip or finish
Traditional flip: Place a large plate over the pan, flip the frittata onto the plate, then slide it back into the pan to cook the other side for 3–4 minutes.
Easier option: Place the pan under a hot grill/broiler for 2–3 minutes until the top sets and lightly browns.
Serve
Let the frittata rest for 5 minutes before slicing. Serve warm or at room temperature.
Tips & Variations
Add diced zucchini or bell peppers for extra vegetables.
For a richer taste, use a mix of olive oil and a little butter.
This dish is great cold — perfect for lunch boxes or picnics.
Varied doses for servings