Serves 4
224 cal · 42 min
Spanish Frittata
Recipe GLPRf2608d5c57c47c
A classic Spanish frittata featuring tender potatoes and onions bound together with whisked eggs, cooked on the stovetop and finished in the oven until golden and set. This savory dish makes an excellent breakfast, brunch, or light dinner served warm in generous wedges.
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Ingredients
2 russet potatoes, scrubbed
6 large eggs
2 teaspoons vegetable oil
1 medium yellow onion, peeled and chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
Preheat your oven to 400°F. Place the scrubbed potatoes in a non-stick skillet and cover them completely with cold water.
Set the skillet over medium-high heat and bring to a boil. Cook for approximately 15 minutes, until a knife easily pierces the potatoes.
Drain the potatoes thoroughly and allow them to cool until comfortable to handle.
Peel the cooled potatoes and cut them into 1-inch cubes.
In a mixing bowl, combine the eggs, kosher salt, and black pepper. Whisk vigorously until fully combined and slightly frothy.
Return the empty non-stick skillet to the stovetop and heat over medium-high.
Add the vegetable oil to the hot skillet.
Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
Add the cubed potatoes to the skillet with the onion and stir to combine.
Pour the whisked egg mixture evenly over the potatoes and onions.
Using a spatula, gently press down on the mixture to create an even layer. Shake the skillet lightly to ensure nothing sticks to the bottom.
Reduce the heat to medium and cook for approximately 7 minutes, until the bottom begins to set but the top remains slightly wet.
Transfer the entire skillet to the preheated 400°F oven and bake for about 5 minutes, until the frittata is completely set and the top is lightly golden. The eggs should reach an internal temperature of 160°F.
Remove the skillet from the oven and use a spatula to gently loosen the frittata from the sides and bottom of the pan.
Place a serving plate over the top of the skillet. Carefully and confidently invert the skillet so the frittata slides onto the plate with the golden top facing up.
Using a sharp knife, cut the frittata into 4 equal wedges.
Serve the wedges warm, either individually on plates or family-style on a platter.
