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Black Pudding Frittata
Traditional British Recipes

Black Pudding Frittata

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This black pudding frittata is rich, savoury, and incredibly satisfying. Crumbled black pudding adds deep flavour, while eggs and gently softened onions keep the texture light and tender.

It is a great one-pan option for brunch, lunch, or a simple weeknight meal. Serve warm with a crisp salad or buttered toast for an easy, comforting plate.

Method

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  1. Heat the oven to 190°C (170°C fan).
  2. Boil or steam the potato slices until just tender, then drain well.
  3. Cook the red onion in a little oil until softened and lightly golden.
  4. Add crumbled black pudding and cook for 3–4 minutes until sizzling and slightly crisp.
  5. Whisk the eggs with a pinch of salt and black pepper, then stir in most of the cheddar.
  6. Fold potatoes into the pan, pour over the egg mixture, and cook on low heat for 2 minutes.
  7. Top with remaining cheddar and transfer to the oven.
  8. Bake 12–15 minutes until set in the centre and golden on top, then rest briefly before slicing.

Ingredients

  • 300 g Potatoes cooked and sliced
  • 80 g Mature Cheddar grated
  • 1 Red Onion thinly sliced
  • 8 Eggs
  • 250 g Black Pudding sliced
  • 1 tbsp Parsley chopped
  • 1 tbsp Olive Oil
  • 60 ml Whole Milk

Notes

Always check seasoning and serve piping hot.

Prep all ingredients before cooking for smoother timing.

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