Recipe
Black Pudding Frittata
A hearty skillet frittata with black pudding, eggs, and sweet onions — perfect for brunch or a quick dinner.
Ingredients
Method
15 mins prep25 mins cook40 mins total
Heat the oven to 190°C (170°C fan).
Boil or steam the potato slices until just tender, then drain well.
Cook the red onion in a little oil until softened and lightly golden.
Add crumbled black pudding and cook for 3–4 minutes until sizzling and slightly crisp.
Whisk the eggs with a pinch of salt and black pepper, then stir in most of the cheddar.
Fold potatoes into the pan, pour over the egg mixture, and cook on low heat for 2 minutes.
Top with remaining cheddar and transfer to the oven.
Bake 12–15 minutes until set in the centre and golden on top, then rest briefly before slicing.
Notes
Always check seasoning and serve piping hot.
Prep all ingredients before cooking for smoother timing.
About this recipe
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.
