Pea, Potato and Onion Frittata

Potato, Pea and Onion Fritatta | The Sugar Hit


Yo, yo, yo!


Today’s recipe is all about real life. And this recipe is one that I make in my real life, pretty damn regularly. Imma share some home truths with you about my world. Hear this, reader; you may be shocked. But I think it’s important that we all know what’s going on behind the glossly html pages of the internet. (html? did I get that right?)


Potato, Pea and Onion Fritatta | The Sugar Hit


Truth number one: I eat this meal ALL THE TIME. It’s super easy and quick to make, and it’s one of those recipes that makes me marvel at how delicious such simple ingredients can be.


Peas and onions are sweated down to a sweet and savoury base, before some bolstering chunks of potato are added and the whole lot is heavily seasoned. A few whisked eggs get poured in and around this whole mix, and in mere minutes the parts converge into a glorious meal, creamy, salty and delicious all at once.


Potato, Pea and Onion Fritatta | The Sugar Hit


Truth number two: Deliciousness is not the only reason I eat this meal. Most often the reason is that I haven’t been to the shops for about 2 weeks or so. Because no matter what, I always have some frozen peas and some eggs.


I usually have a potato and an onion lying around, too. I am never without salt and pepper, and there’s most often a chunk of cheese sitting in the fridge as well. But even if I ONLY have peas and eggs, this is still a winner. It’s my store-cupboard (read:fridge/freezer) standby.


Potato, Pea and Onion Fritatta | The Sugar Hit


Truth number three: This sucker is cheap to make. And I mean CHEAP. Like, me when I’m shopping for books online, cheap. Like the kind of suit your parents buy your younger brother to go to a wedding in when he’s 6, cheap. Like the fake sheepskin rugs from IKEA, CHEAP!


And that’s part of the reason I love it; what’s not to love about a recipe that is all at once nutritious, filling, easy, quick and virtually free! (not really) This pan full of goodness will feed two people, with some salad, or one or two lazy people who are just eating with forks out of the pan to save washing up. Really, there couldn’t be a more perfect meal for a full-time student.


Potato, Pea and Onion Fritatta | The Sugar Hit


Especially if you were the kind of Uni student I was, who would eat nothing but apples and toast for days, in order to justify buying a $20 steak at the butcher on a Friday. AKA food obsessed. Seriously, though, this is perfect for anyone who enjoys simple and delicious meals. Perfect after a long day at work, perfect for weekend brunch, perfect for your kids, if your kids will eat peas and eggs.


Have a crack, I think you’d like it.


xx Sarah.


Potato, Pea and Onion Fritatta | The Sugar Hit


Pea, Potato and Onion Fritatta Recipe


An original recipe by Sarah Coates for The Sugar Hit.

Serves 2



1 potato

1 small onion

1 tbsp olive oil

1/2 cup frozen peas

4 eggs

salt & white pepper (I just prefer white pepper, but black is fine too)

grated or crumbled cheese to serve (such as parmesan, feta, goat’s cheese, pecorino, or even cheddar)


Preheat your grill/broiler to a high heat. Next, cook your potato however you like. I stab it a few times with a fork, and then throw the whole thing into the microwave for about 4 minutes. Once it’s cooked, chop it into 1 inch chunks and set aside.


Slice the onion, and throw it into a 20cm (8inch) non-stick frying pan, along with the olive oil and a pinch of salt. Cook the onion gently until it is translucent, and just starting to brown. Throw in the peas and continue to saute until they are bright green and warmed through, then add the chunked potato.


Let the pan continue to cook briefly while you lazily stir together the eggs, seasoning them with a little salt and white pepper, and then turn the heat on the pan right down and pour in the eggs. Stir the contents of the pan, so that everything mingles and gets acquainted, and then let it settle. Once the bottom of the eggs are cooked shove the pan under the grill for a minute, just to set the top of the eggs, and then serve! FINAL TRUTH: I like to eat this with ketchup. I just do.




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