Spanish Frittata
This versatile recipe combines eggs, potatoes, and onion going from stovetop to oven for the finishing touch. Cut into wedges as part of a delicious breakfast, brunch, or any meal. Recipe source: “Spanish Frittata”, USDA MyPlate Kitchen, public domain. Photo: USDA.
- Total time
- 30 min
- Servings
- 4
- Calories
- 224
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Preheat the oven to 400 °F.
Step 2
Put the potatoes in a non-stick skillet on the stove and cover with cold water. Turn the heat to medium-high and cook about 15 minutes until the potatoes are easily pierced with a knife.
Step 3
Drain the potatoes well and set aside to cool. Then peel and cut into 1-inch cubes.
Step 4
Put the eggs, salt, and pepper in the bowl and mix well with a whisk.
Step 5
Return the skillet on the stove and turn the heat to medium-high. Add the oil. Add onion and cook about 5 minutes until soft. Add the cubed potatoes.
Step 6
Pour the egg mixture over the potatoes and onions. Press down with a spatula to make an even layer and shake gently to prevent sticking. Lower to medium heat and cook about 7 minutes.
Step 7
Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.
Step 8
Gently loosen frittata from the pan. Place a serving plate over the skillet and carefully invert the frittata onto the plate.
Step 9
Slice into 4 wedges. Serve warm.
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