Make a 'Spanish-inspired' frittata with Jamie Oliver's 5-ingredient recipe (2024)

Make a delicious 'Spanish-inspired' frittata with Jamie Oliver's five ingredient recipe (Image: Getty)

Eggs make the perfect base for so many dishes, and this filling frittata is just one of them.

Shared by Jamie Oliver in his book "5 Ingredient Mediterranean", Jamie said: "Inspired by the much-loved Spanish tortilla, this hybrid tortilla frittata is a beautiful gift for any home, and once you’ve mastered this method, try swapping in peas, artichokes or mushrooms."

While the flavour possibilities are endless for this five-ingredient meal, the chef prefers a blend of roasted pepper, tender onion and potato, plus golden eggs and watercress.

Using these soft veggies makes for quick cooking, with the whole dish taking just one hour from start to finish to serve up to six people.

What's more, it's delicious hot or cold so is easy to enjoy on the go.

READ MORE: Easy cooking method for hard boiled eggs avoids 'rubbery' whites

The Spanish-inspired dish is full of vegetables (Image: Getty)

Ingredients

• One onion
• 1kg potatoes
• Five large free-range eggs
• Half of a 460g jar of roasted red peppers
• 80g watercress

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Method

Start by peeling and very finely slicing the onion and potatoes, then toss them together in a bowl. Pour around 1cm of olive oil into a 24cm non-stick ovenproof frying pan on medium heat, then after one minute, add the potato and onion mix.

Jamie warned against seasoning anything at this stage as it will draw the moisture out of the potatoes, so instead, allow to fry gently for 25 minutes, stirring occasionally. When cooked, the vegetables should be tender but mostly without colour.

Next, drain the potatoes and onions and leave them to cool slightly, then beat the eggs in a bowl, add the cooked potato and onion, then gently fold together and leave for five minutes.

At this point, the potato will start to absorb the egg and should start to form little bubbles around the potato and onion.

The next step is to drain and finely slice the peppers, then fold them into the egg mixture and season to perfection with sea salt and black pepper.

Preheat the oven to 160C/325F/gas 3 before quickly wiping the pan out and drizzling some more oil into it. Place the pan on low heat and follow with the egg mixture straight into the pan and spread out.

Leave this for five minutes before baking in the oven for 10 minutes. When the time’s up, remove from the oven, leave to rest in the pan for five minutes, then run a knife around the edge to loosen.

Jamie said: "Quickly and confidently turn it out, using a plate or flat lid that’s bigger than the pan, and serve sprinkled with a little salt and a pinch of watercress. Delicious hot or cold."

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