Hearty Potato and Onion Frittata with Rice

A comforting one-pan dish combining fluffy eggs, sautéed onions, tender potatoes, and cooked rice for a filling and flavorful meal perfect for any time of day.

Steps

1. Boil the diced potatoes in salted water for about 8 minutes until tender, then drain. 2. Heat olive oil in a small non-stick skillet over medium heat. 3. Add chopped onions and sauté until translucent, about 3 minutes. 4. Add the boiled potatoes and cooked rice to the skillet, stirring gently to combine and warm through. 5. In a bowl, beat the egg with salt and pepper. 6. Pour the beaten egg evenly over the potato, rice, and onion mixture in the skillet. 7. Cook on low heat until the egg is set around the edges but still slightly runny on top, about 4-5 minutes. 8. Carefully flip the frittata to cook the other side or finish under a broiler for 1-2 minutes until fully set. 9. Slide onto a plate, garnish with fresh herbs if desired, and serve warm.

1 large egg 1 small potato (about 100g), peeled and diced 1/4 cup cooked rice 1/4 small onion, finely chopped 1 tsp olive oil Salt and pepper to taste Optional: fresh herbs (parsley or chives) for garnish