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Spanish Potato and Onion Frittata

Spanish Potato and Onion Frittata

This spanish-inspired frittata layers tender potatoes, sweet onions, and softly set eggs in a golden skillet. It can be served warm for dinner or at room temperature with a crisp green salad.

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves: 6

Ingredients

  • 1.25 tsp kosher salt
  • 1.5 lb yukon gold potatoes (peeled and sliced 1/8 inch thick)
  • 0.25 tsp black pepper (freshly ground)
  • 8 each large eggs (beaten)
  • 0.33 cup extra-virgin olive oil
  • 0.5 tsp smoked paprika
  • 2 tbsp flat-leaf parsley (chopped)
  • 1 large yellow onion (thinly sliced)

Instructions

  1. Place a rack in the upper third of the oven and preheat the broiler to high for at least 5 minutes while you prepare the ingredients.
  2. Crack the 8 beaten large eggs into a medium bowl, whisk them with 0.5 tsp of the kosher salt, the 0.25 tsp freshly ground black pepper, and the 0.5 tsp smoked paprika until no streaks remain, about 30 seconds, then set the bowl aside.
  3. Heat the 0.33 cup extra-virgin olive oil in a 10-inch oven-safe nonstick skillet over medium heat until it shimmers but does not smoke, about 2 minutes.
  4. Add the 1.5 lb sliced Yukon Gold potatoes and the remaining 0.75 tsp kosher salt to the skillet, turning the slices with a heatproof spatula until they are coated in oil, then cook over medium heat for 10 minutes, stirring every 2 minutes, until the edges begin to turn translucent.
  5. Add the 1 large thinly sliced yellow onion to the skillet and cook over medium-low heat for 12 to 14 minutes, folding gently every few minutes, until the potatoes are tender when pierced with a paring knife and the onion is soft but not browned.
  6. Set a heatproof colander over a large bowl, carefully scrape the potato-onion mixture into the colander, and let it drain for 3 minutes until excess oil drips away; reserve 1 tbsp of the drained oil and discard or save the rest for another use.
  7. Wipe the 10-inch skillet clean with a paper towel, add the reserved 1 tbsp oil, and heat the skillet over medium-low heat for 1 minute until the oil coats the bottom evenly.
  8. Fold the warm potato-onion mixture into the bowl of seasoned eggs with a rubber spatula, let it stand for 2 minutes so the eggs lightly thicken around the potatoes, then pour the mixture into the skillet and spread it into an even layer.
  9. Cook the frittata on the stovetop over medium-low heat for 8 to 10 minutes, gently loosening the edges with a silicone spatula, until the sides are set and the center still jiggles slightly when the skillet is shaken.
  10. Transfer the skillet to the preheated broiler and broil for 2 to 4 minutes, watching closely, until the top is puffed, lightly golden, and the center of the egg mixture registers 160°F (71°C) on an instant-read thermometer.
  11. Remove the skillet from the oven with oven mitts, place it on a heatproof surface, and let the frittata rest for 5 minutes until it settles and releases more easily from the pan.
  12. Run a silicone spatula around the edge of the skillet, slide the frittata onto a cutting board or serving plate, sprinkle with the 2 tbsp chopped flat-leaf parsley, and cut into 6 wedges while warm.

Nutrition (per serving)

  • Calories: 278
  • Protein: 11 g
  • Fat: 18 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 565 mg

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