Banana and Potato Frittata with a Twist

This unique frittata combines the sweetness of bananas with the savory goodness of potatoes for a delightful twist on the classic Spanish tortilla.

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Ingredients

Serves 4-6:

▢ 3 tablespoons olive oil
▢ 1 medium potato peeled and diced into 1/2-inch pieces
▢ Salt and freshly ground black pepper to taste
▢ 2 ripe bananas peeled and sliced into 1/8-inch rounds
▢ 4 large eggs

Instructions

Sauté the Potatoes:

In a non-stick oven-safe skillet, heat the olive oil over medium heat.
Add the diced potatoes, season with salt and freshly ground black pepper, and cook until they are tender and lightly browned, about 15 minutes.
Transfer the cooked potatoes to a plate lined with paper towels to drain.

Add the Bananas:

In the same skillet, add the banana slices and cook until they are lightly browned.
Transfer the bananas to the plate with the potatoes, allowing them to drain and cool.

Prepare the Frittata Mixture:

In a bowl, beat the eggs and season with a pinch of salt and freshly ground black pepper.
Add the sautéed potatoes and banana slices, gently stirring to combine.

Cook the Frittata:

Return the skillet to the stove over medium heat and add any necessary oil.
Pour in the frittata mixture, distributing it evenly.
Cook until the edges and bottom begin to set.

Broil the Frittata:

Preheat your oven's broiler.
Place the skillet under the broiler and cook until the top is set and slightly browned, about 3-4 minutes.

Serve:

Once the frittata is fully cooked and slightly browned on top, cut it into wedges and serve hot or at room temperature.

Notes & Wine Advice

Enjoy this Banana and Potato Frittata with a Twist for a unique combination of flavors that will surely surprise your taste buds. It's a delightful and memorable dish inspired by the Canary Islands!

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Course; Eggs / Fruit / Tapas

Cuisine; European / Spain