Pea & potato frittata
A Spanish lunch for the galley that fine in moderate seas, about 40 min hands-on.
- Lunch
- Spanish
- ⏱ 40 min
- 🌊 Sea tolerance 3/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Eggs480 g (≈ 9.5 eggs) (120 g (≈ 2.5 eggs))
- Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))
- Frozen peas240 g (60 g)
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Sunflower / vegetable oil40 g (10 g)
Method
- Fry thin potato slices and onion gently 15 minutes until soft.
- Add peas and beaten, seasoned eggs; cook on low, covered, 8 minutes.
- Flip onto a plate and slide back for 2 minutes.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs — always check the labels of what you buy.
Per serving
- kcal
- 438
- protein
- 22 g
- fat
- 22 g
- carbs
- 39 g
- sugar
- 6 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes