Serves 8
40 min
Spanish Frittata
Recipe GLPR12448f50fb00fb
A classic Spanish tortilla made with eggs, potatoes, and onions. This simple yet satisfying egg dish features crispy-edged, tender eggs binding together soft potatoes and sweet caramelized onions. Perfect served warm, at room temperature, or cold as a versatile main course or appetizer.
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Ingredients
2 tablespoons extra-virgin olive oil
½ onion, chopped
1 large potato, peeled and cut into ½-inch cubes
1 ½ teaspoons coarse salt
8 large eggs, beaten
Directions
Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.
Add the potato cubes to the skillet with the onions and stir to combine. Continue cooking over medium heat for another 3–4 minutes until the potatoes are heated through and lightly golden.
Pour the beaten eggs over the potato and onion mixture. Sprinkle the coarse salt evenly over the eggs. Stir gently to distribute the potatoes and onions throughout the eggs, then allow the mixture to cook undisturbed.
Cook over medium heat for 8–12 minutes until the edges are set and lightly browned but the center still jiggles slightly when the pan is gently shaken. The eggs should reach an internal temperature of 160°F.
Transfer the skillet to a preheated broiler for 1–2 minutes to lightly set the top, watching carefully to avoid overcooking. The frittata is done when the surface is set and the internal temperature reaches 160°F.
Allow the frittata to cool in the skillet for 2–3 minutes. Slide onto a serving plate and cut into wedges. Serve warm, at room temperature, or chilled.
