Oven Baked Pastrami and Potato Frittata

There is nothing more satisfying than a potato frittata. This recipe adds tasty pastrami and the subtle flavour of red French shallots, plenty of Parmesan cheese and ground pepper to make a really tasty baked frittata. Oven baking the potato slices makes the dish a little lighter but no less flavourful. It tastes wonderful hot or cold with a fresh mixed leaf salad.

Oven Baked Pastrami and Potato Frittata


  • 6 large eggs
  • 3 medium potatoes, peeled and sliced into 1cm thick wedges
  • 4 slices of Pastrami, chopped
  • 4 red French shallots, finely sliced
  •  3/4 cup Paremesan cheese, finely grated
  • 2 Tblsp double cream
  • 1/4 cup of milk
  • 1 Tblsp Olive oil
  • Olive oil spray
  • freshly ground black pepper and salt
  • 2 Tblsp parsley, finely chopped


  1. Preheat oven to 200º C Fan Forced
  2. Line a baking dish with baking paper
  3. Peel and cut potatoes in half lenthwise then cut the halves into 1 cm thick slices
  4. Place the potato slices onto the prepared baking tray and spray them with olive oil spray
  5. Bake in the oven for 30 minutes or until the slices are golden and tenderIMG_20180925_123110-Baked potato wedges
  6. Lower the oven to 180º C Fan Forced
  7. Chop the slices of pastrami and slice the french shallots
  8. Add a tablespoon of olive oil and a small knob of butter to a saucepan over medium low heat
  9. When the butter foams add the French shallots and the pastrami and cook for 5 minutes until the shallots are softenedIMG_20180925_123307-Pastrami and shallots
  10. Scatter the French shallots and pastrami over the potatoes on the baking dishIMG_20180925_123751-Pastrami and Potato Omelette2
  11. Scatter the finely chopped parsley over the potato mixIMG_20180925_124738-pastrami and potato omelette3
  12. In 2 bowls, separate the eggs into egg whites and egg yolks
  13. Add a good pinch of salt to the egg whites and whisk till white and foamy
  14. Using a fork lightly beat the yolks
  15. Using a spoon fold the egg whites into the egg yolks
  16. Fold through the cream
  17. Stir in the milk and scatter over the grated Parmesan cheese and stir it through
  18. Season with a good amount of freshly ground black pepper
  19. Gently spoon the egg mixture evenly over the potatoes, shallots, pastrami and parsleyIMG_20180925_125012-Pastrami and potato omelette4
  20. Bake in the oven for 20 minutes or until a skewer comes out cleanly and the top is golden brown. If it is browning too quickly cover lightly with some foilIMG_20180925_131137-Pastrami and potato omelette5
  21. Serve warm or cold with a mixed garden saladIMG_20180925_131807-Pastrami and Potato Tortilla

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