Spanish Frittata with Potatoes and Olives
Elevate your breakfast or brunch spread with this flavorful Spanish Frittata with Potatoes and Olives, a hearty and wholesome dish inspired by classic Spanish tortilla. Featuring tender Yukon Gold potatoes, golden sautéed onions, and the briny kick of pitted green olives, this frittata is seasoned with smoky paprika for a rich, aromatic depth. The creamy egg base is cooked to perfection—soft and fluffy on the inside with a beautifully golden top—thanks to a quick finish under the broiler. Packed with vibrant flavors and garnished with fresh parsley, this easy-to-make, one-skillet recipe is ready in just 40 minutes and makes a satisfying meal for breakfast, lunch, or dinner. Serve it warm or at room temperature with a simple side salad for an authentic Mediterranean experience!
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Recipe Information
Ingredients
- 2 medium Yukon Gold potatoes
- 6 large Eggs
- 2 tablespoons Milk
- 3 tablespoons Extra virgin olive oil
- 1 medium Yellow onion
- 2 Garlic cloves
- 1 cup Pitted green olives
- 1 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and cut them into 1/8-inch-thick slices. Set aside in a bowl of cold water to prevent browning.
Crack the eggs into a large mixing bowl. Add the milk, smoked paprika, salt, and black pepper. Whisk until well combined and set the egg mixture aside.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Drain the potato slices and pat them dry. Add the potatoes to the skillet and cook, stirring occasionally, for 5-7 minutes until they are tender and lightly golden. Remove the potatoes from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Dice the yellow onion and mince the garlic. Add the onion to the skillet and sauté for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Roughly chop the green olives and add them to the skillet along with the cooked potatoes. Stir well to combine the ingredients.
Reduce the heat to low and pour the egg mixture over the vegetables and olives, ensuring the eggs are evenly distributed. Let the frittata cook undisturbed for 5-6 minutes, or until the edges begin to set but the center is still slightly runny.
Preheat the broiler to high. Transfer the skillet to the oven and broil the frittata for 2-4 minutes, or until the top is puffed and golden brown. Keep a close eye to avoid burning.
Remove the skillet from the oven and let the frittata cool slightly. Garnish with freshly chopped parsley.
Slice the frittata into wedges and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 4444 mg | 193% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 10.2 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 313 mg | 24% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2450 mg | 52% | |
*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.
