Spanish Frittata

This versatile recipe combines eggs, potatoes, and onion going from stovetop to oven for the finishing touch. Cut into wedges as part of a delicious breakfast, brunch, or any meal.

• Prep: 15 min
• Cook: 32 min
• Total: 47 min
• Servings: 4
• Cuisine: Spanish
• Difficulty: Medium
• Cost: $0.95/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Sodium
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie
• Low-Carb

Tags

• bake
• steam
• healthy
• comfort food
• budget-friendly
• classic

Ingredients

• 2 russet potatoes (scrubbed)
• 6 eggs
• 2 teaspoon vegetable oil
• 1 yellow onion (medium, peeled and chopped)
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon black pepper

Instructions

1. Preheat the oven to 400 °F. Put the potatoes in a non-stick skillet on the stove and cover with cold water.
2. Turn the heat to medium-high and cook about 15 minutes until the potatoes are easily pierced with a knife.
3. Drain the potatoes well and set aside to cool.
4. Then peel and cut into 1-inch cubes.
5. Put the eggs, salt, and pepper in the bowl and mix well with a whisk.
6. Return the skillet on the stove and turn the heat to medium-high.
7. Add the oil.
8. Add onion and cook about 5 minutes until soft.
9. Add the cubed potatoes.
10. Pour the egg mixture over the potatoes and onions.
11. Press down with a spatula to make an even layer and shake gently to prevent sticking.
12. Lower to medium heat and cook about 7 minutes.
13. Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.
14. Gently loosen frittata from the pan.
15. Place a serving plate over the skillet and carefully invert the frittata onto the plate.
16. Slice into 4 wedges.
17. Serve warm.

Nutrition (per serving)

• Calories: 224
• Protein: 11.9 g
• Carbohydrates: 22.5 g
• Fat: 10 g
• Fiber: 2.6 g
• Sodium: 402 mg
• Saturated Fat: 2.8 g
• Sugar: 2.7 g
• Cholesterol: 308 mg