Spanish Potato and Egg Frittata
Bring the authentic flavors of Spain to your kitchen with this Spanish Potato and Egg Frittata, a classic dish known for its simplicity and heartiness. Featuring tender, golden potatoes and sweet onions gently cooked in rich olive oil, this comforting recipe is mixed with fluffy, seasoned eggs to create a perfectly set, golden-brown frittata. Easy to make in one skillet, this versatile dish is ideal as a satisfying breakfast, a light lunch, or a delicious tapas-style snack. Ready in just 45 minutes, this recipe combines minimal ingredients with maximum flavor, offering a homely, rustic meal that's sure to impress. Serve it warm or at room temperature for a true taste of Spanish cuisine! Keywords: Spanish frittata recipe, potato frittata, egg and potato dish, one-skillet meal, traditional Spanish recipes.
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 large onion
- 6 large eggs
- 0.5 cup olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and cut them into thin slices, about 1/8 inch thick. Slice the onion thinly as well.
Heat the olive oil in a large, non-stick skillet over medium heat.
Once the oil is hot, add the sliced potatoes and onions. Stir gently to coat them in the oil, then reduce the heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.
While the potatoes and onions are cooking, crack the eggs into a large bowl. Add the salt and black pepper, and whisk until well combined.
Once the potatoes and onions are cooked, remove them from the skillet with a slotted spoon and transfer them to the bowl with the eggs. Mix gently to combine and let the mixture sit for 5 minutes.
Remove any excess oil from the skillet, leaving just a thin coating to prevent sticking. Heat the skillet over medium heat again.
Pour the potato and egg mixture into the skillet, spreading it out evenly. Reduce the heat to low and cook for 8-10 minutes, until the edges are set but the center is still slightly runny.
To finish cooking the frittata, carefully slide a spatula around the edges and underneath it to loosen it from the skillet. Place a large plate upside down over the skillet and quickly flip the frittata onto the plate.
Slide the frittata back into the skillet, uncooked side down, and cook for another 5 minutes, until fully set and golden brown on both sides.
Remove the frittata from the skillet and let it cool for a few minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 20.0 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 338 mg | 26% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5042 mg | 107% | |
*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.
