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.
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!