Spanish Frittata
Elevate your brunch game with this traditional Spanish Frittata, a comforting and flavor-packed dish that’s perfect any time of day. Made with tender Yukon Gold potatoes, sweet caramelized onions, and a rich blend of six whisked eggs, this recipe creates a beautifully golden, fluffy frittata that’s both hearty and satisfying. Slowly cooked in silky extra virgin olive oil, the potatoes and onions develop a delicate texture while infusing the dish with authentic Spanish flavors. Featuring simple ingredients, effortless steps, and versatile serving options—serve it warm or at room temperature—this Spanish Frittata is ideal for a quick dinner, savory snack, or elegant addition to your next tapas spread. Garnish with a sprinkle of fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 large Yellow onion
- 6 large Eggs
- 1 cup Extra virgin olive oil
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and slice them into thin, even rounds, about 1/8 inch thick. Use a mandoline if available for uniform slices. Peel and thinly slice the onion as well.
Heat the olive oil in a large nonstick or cast-iron skillet (10-12 inches) over medium heat. Once the oil is warm, add the potato slices and onion in layers, ensuring everything is coated in oil. Lower the heat to medium-low and cook for 20 minutes, stirring gently occasionally. The potatoes should soften but not brown.
While the potatoes and onions cook, crack the eggs into a mixing bowl and whisk them well with the salt and black pepper.
Using a slotted spoon, carefully transfer the cooked potatoes and onions from the skillet to the egg mixture. Let the mixture sit for 5 minutes so the flavors meld.
Drain all but about 2 tablespoons of oil from the skillet. Heat it over medium heat. Pour the egg and potato mixture into the skillet, spreading it out evenly.
Cook the frittata on low to medium heat for 7-8 minutes, until the edges are set but the center is still slightly jiggly.
Place a large, flat plate over the skillet and carefully invert the frittata onto the plate. Slide it back into the skillet, uncooked side down, and cook for another 5 minutes, or until fully set and golden.
Remove the skillet from the heat. Let the frittata cool for 5 minutes in the pan, then slide it onto a serving plate.
Garnish with freshly chopped parsley if desired. Serve warm or at room temperature. Slice into wedges and enjoy!
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 157.3 g | 57% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.9 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 312 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3997 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
