How to make mushroom potato frittata - Ingredients & Recipes


  • 6 eggs
  • Sea salt and freshly ground black pepper
  • 1 bunch spring onions, roughly chopped
  • 1 x 300g tinned potatoes, drained, rinsed and thickly sliced
  • 320g chestnut mushrooms, thickly sliced
  • 6 sprigs thyme


Calories columnFat columnSaturates columnSugars columnSalt column
200 per serving
10% %GDA
11g per serving
16% %GDA
3g per serving
15% %GDA
3g per serving
3% %GDA
0.60g per serving
10% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Crack the eggs into a bowl, season with salt and black pepper then whisk until really smooth.

  3. Heat a. medium ovenproof frying pan until hot. Add the oil and mushrooms and stir fry for 3-4 minutes until just tender and golden. Remove ¼ of the mushrooms and set aside.

  4. Add the spring onions and potatoes and fry for another couple of minutes until hot through.

  5. Pour the eggs over the mixture then top with the remaining mushrooms and the thyme over the top.

  6. Place into the oven to cook for 12-15 minutes until the eggs are set, and the frittata is golden brown and just risen. Serve from the pan or slide out and cut into wedges

  7. Serve straightaway, or allow to cool to room temperature before transferring to a sealable container and placing in the fridge.