CRAVEN College’s Jamie Fletcher provides another of his favourite recipes. He has more than 10 years’ experience working in bars and restaurants, including a 15-month stint as a sous-chef in the south of France.

A FRITTATA is a Spanish omelette. It makes a great light lunch dish with a green salad and is just as good sliced up when cold and eaten as a wedge.

It's really simple to make - but like all simple dishes it relies on the quality of the ingredients, so don't skimp on the eggs.

You can reduce the amount of the oil if you wish but the dish will suffer for it.


150ml - 200ml olive oil

1 large sweet onion

500g waxy potatoes eg Charlotte

6 medium eggs, beaten

Salt and pepper

Optional: sharp sheep’s cheese or goat’s cheese


Peel and halve the onions lengthways and slice into thin rings.

Meanwhile get a frying pan extra hot and add the half the oil. Once the oil is hot tip in the onions and lower the heat slightly. Fry the onions until they are soft brown but not burnt or caramelised - this may take a while.

While the onions are cooking, peel the potatoes and slice into rings a few mm thick. You want them to look a bit like thick potato crisps.

Once the onions have cooked, remove them from the pan and set aside. Add the remaining oil, return to the heat and slide in the potatoes. Cook gently over a low heat until soft. Drain any remaining oil from the pan.

Now break the eggs into a bowl and season well with the salt and pepper. Return the onions into the pan with the potatoes and gently (very gently!) mix them together. Add the eggs to the potato and onion mix, making sure they're evenly distributed throughout the pan. Cook until the mixture is starting to set and the edges come away from the side of the pan.

Now this is the tricky bit - you need to invert the frittata and slide back into the pan to cook the top. Place a dinner plate over the pan, holding in place with your hand. Quickly flip the pan over 180 degrees, replace the pan over the heat and slide in the omelette. Cook until almost (but not quite) set.

If however you're making the inauthentic version you can take the easy way out and set the top by placing the almost cooked omelette under a grill. Add the crumbled or sliced cheese before grilling for a minute or two.

Once cooked, remove from the pan and eat while warm. You may prefer to leave to cool completely. The omelette can be sliced up and taken in picnics or a packed lunch.