Potato, Goat's Cheese and Sweet Onion Jam Frittatas


Dish type: Canapes

Makes 24
Prep time: 20-25 minutes
Cook time: 1 hour 45 minutes


• 3 medium potatoes, peeled and cut into 1cm dice
• 200g/7oz chevin goat’s cheese
• 6 large (extra-large) eggs
• 250ml/9fl oz/1 cup fresh cream
• salt and freshly ground black pepper

• 500g/1lb 2oz/3 brown onions
• 1 clove garlic
• 40g/1oz/3 tablespoons butter
• 1 tablespoon olive oil
• 40g/1oz/3 tablespoons castor (superfine) sugar
• salt and freshly ground black pepper
• 180ml/6fl oz/ cup red wine
• 100ml/3fl oz/scant cup sherry vinegar or red wine vinegar
• 3 tablespoons port


To make the onion jam, peel, halve and thinly slice the onions and garlic.
Melt the butter and oil in a large pot. Add the onions and garlic and stir well.
Sprinkle over the sugar and season with salt and pepper. Stir and reduce the heat slightly. Cook, uncovered, for 40–50 minutes, until the onions are really soft and sticky.
(Stir them occasionally to ensure that they don’t stick.) Pour in the wine, vinegar and port and simmer for a further 25–30 minutes, stirring occasionally.

Preheat the oven to 180˚C/350˚F/Gas Mark 4 and lightly grease 24 mini muffin cups.
Cook the diced potatoes in salted water until tender.
Place 1 piece of cooked potato, a small piece of goat’s cheese and half a teaspoon of onion jam in each muffin cup. Mix the eggs and cream together and season with salt and a good grinding of pepper. Carefully fill the muffin cups with the cream mixture.
Bake for 15–20 minutes until set.

More recipes