Hairy Bikers Onion Frittata

This Hairy Bikers onion frittata cooks 600g of red onions slowly until golden, then sets them in 6 eggs with Parmesan and fresh herbs. So the Mediterranean Adventure recipe serves 2 to 4, at around 315 calories a quarter by my estimate, and takes about 70 minutes.

They cooked it while filming in Calabria with local Tropea onions, after being told “the best way to eat them was in an omelette”. Whereas their classic frittata in Chicken & Egg is courgette, peas and ricotta, this one is almost all onion.

The onions make or break this, because they’re the whole filling, so I’d never rush them over a higher heat to save time. And the grill stays low here, whereas their masala, classic and chickpea frittatas all go under a medium grill, because this one shouldn’t colour much.

Hairy Bikers Onion Frittata

Author: Alex Saidani Cooking Method:Frying Grilling Cuisine:British Italian Courses:Lunch

Difficulty:BeginnerPrep time: 10 minutesCook time: 55 minutesRest time: 5 minutesTotal time:1 hour 10 minutesServings:4 servingsCalories:315 kcal Best Season:Summer

Description

Red onions sweat under a lid until soft, then brown gently before going into beaten eggs with Parmesan and herbs such as marjoram and mint. Then the mixture sets in foaming butter on the hob and finishes under a low grill, ready to cut into wedges.

Ingredients

For the onions

• 2 tbsp olive oil
• 600g red onions (about 5 medium), thinly sliced

For the frittata

• 6 eggs
• 50g Parmesan, finely grated
• 3 to 4 tbsp finely chopped fresh herbs, such as marjoram, oregano, mint and basil
• 15g butter
• salt and black pepper

Instructions

1. Soften the onions: Heat the oil in a large frying pan, add the onions and cover the pan. Then cook over a very low heat for 25 to 30 minutes, stirring every so often, until they have collapsed down.
2. Brown the onions: Turn the heat up to medium and cook for another 10 minutes, stirring regularly, until lightly caramelised and a rich golden brown. Then take the pan off the heat.
3. Mix the eggs: Beat the eggs well in a bowl, then stir in the cooked onions, Parmesan and herbs. Next season with salt and pepper, and preheat the grill to a low setting.
4. Cook on the hob: Melt the butter in a non-stick frying pan with a grill-safe handle over a medium heat, and when it foams, turn the heat down. Then pour in the egg mixture, spreading the onion evenly, and cook for several minutes, up to 10, until almost set.
5. Finish under the grill: Put the pan under the grill until the eggs are set, watching carefully so the frittata doesn’t take on too much colour.
6. Cool and serve: Leave it to cool for a few minutes, then run a spatula round the edge and turn it out onto a plate. Then cut into wedges and serve at room temperature.

FAQs

What onions should you use?

In Calabria they used Tropea onions, which they describe as sweet and crunchy, and which they say were brought to Italy by the Greeks. But in the UK they say any nice sweet red onions will do, so ordinary supermarket red onions are fine.

Is there a quicker Hairy Bikers frittata?

Yes, their Hairy Dieters Make It Easy chickpea and paneer frittata takes about 15 minutes, and it’s 307 calories a serving for 4. And it uses a 400g can of chickpeas, curry powder, fresh ginger and 100g of paneer, which they point out is made without rennet.

And they say it’s good cold in a lunchbox too, so it’s the one I’d make for packed lunches.

What is their masala frittata?

It’s from Veggie Feasts, where they call it full-on fusion, with cooked salad potatoes and cauliflower crisped up in the pan. Then nigella and cumin seeds, turmeric, chilli powder and 100g of mature Cheddar go in before 6 eggs.

And it’s served in wedges with a coriander yoghurt sauce sharpened with lime juice.

Do you serve frittata hot or cold?

Room temperature is the answer for this one, and their Chicken & Egg classic frittata says it “tastes best at room temperature” too. But their chickpea and paneer version is fine hot or cold, while the classic one puffs under the grill and sinks again as it cools.

So I’d make it ahead and serve it with their One Pot Wonders panzanella or a Caesar salad from British Classics.

How is a frittata different from a Spanish tortilla?

Both start with 6 eggs, but their Chicken & Egg Spanish tortilla is built on 300g of potato and one onion. Whereas this frittata has no potato at all, and leans on 600g of onions, Parmesan and herbs instead.

And the tortilla is usually flipped onto a lid or plate to finish, while this one finishes under a low grill.