Spanish-Style Potato and Onion Frittata

Enjoy the traditional flavors of Spain with this Spanish-Style Potato and Onion Frittata. This dish combines sliced potatoes and onions, bound together with eggs, for a delicious and hearty meal.

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Ingredients

Serves 4

▢ 1/4 cup olive oil
▢ 4 large potatoes peeled and sliced into 1/8-inch rounds
▢ 1 large onion thinly sliced
▢ Salt and freshly ground black pepper to taste
▢ 6 large eggs
▢ 2 tablespoons fresh parsley chopped

Instructions

Sauté the Potatoes and Onions:

In a non-stick skillet over medium heat, add the olive oil.
Add the sliced potatoes and onions in alternating layers, seasoning each layer with salt and freshly ground black pepper.
Cook, turning occasionally, until the potatoes are tender but not browned, about 20 minutes.
Transfer the cooked potatoes and onions to a colander to drain.

Prepare the Frittata:

In a large bowl, lightly beat the eggs and season with salt and freshly ground black pepper.
Add the sautéed potatoes and onions and press them down until they are fully coated with the egg mixture.
Let the mixture sit for about 15 minutes.

Cook the Frittata:

Heat the skillet with 1-2 tablespoons of olive oil over medium-high heat.
Pour in the potato and egg mixture, spreading it evenly.
Reduce the heat to medium-high and cook, shaking the skillet occasionally to prevent sticking, until the bottom starts to brown.
Use a plate to flip the frittata and cook the other side.

Serve:

Once the frittata is set but still slightly juicy in the center, sprinkle with fresh parsley.
Cut it into wedges and serve hot or at room temperature.

Notes & Wine Advice

This modernized Spanish-Style Potato and Onion Frittata preserves the classic flavors while simplifying the technique, making it a delicious and hearty dish perfect for any time of day. Enjoy!

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Course; Eggs / Tapas / Vegetables

Cuisine; European / Spain

Diets; Vegetarian