|Nutritional Guidelines (per serving)|
|Servings: Serves 4-6.|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This potato and egg frittata came to South America from Spain, where it is often cut into small wedges and served as tapas. Tortilla española, also known in Latin America as torta de papas, makes a great one-dish supper, thanks to simple ingredients that are often on hand.
Add whatever else you find in the fridge, like ham, bacon, chorizo, mushrooms, red peppers, or cheese, for a different twist on this dish every time you make it.
Many recipes call for flipping the torta and returning it to the pan to cook the other side. You need a good nonstick pan or lots of oil to do this successfully. The broiler method is an easier option.
- 3 to 4 medium potatoes
- 1 large onion
- 4 tablespoons vegetable oil (or olive oil)
- Salt and pepper to taste
- 8 eggs
- 1/3 cup cream (or whole milk)
- Optional: chopped cilantro or parsley
Peel the potatoes and slice very thinly, about 1/4 inch thick, or cut them into 1/2 inch cubes.
Place the cut potatoes into a bowl and cover them with salted water.
Slice the onion thinly.
Place 2 tablespoons of oil in a heavy, oven-proof 12-inch skillet that is at least 2 inches deep and heat the oil over medium heat.
Add the sliced onions to the skillet and cook until the onions are soft, fragrant, and turning golden.
Drain the potatoes and pat them dry.
Toss the potatoes with the remaining 2 tablespoons of oil and season with salt and pepper.
Add the potatoes to the onions in the skillet.
Cover and cook the potatoes over low heat until tender, stirring occasionally to keep them from sticking to the pan and burning.
Whisk together the eggs, cream, salt, and pepper.
Pour the milk and egg mixture over the potatoes and onions.
Sprinkle chopped parsley or cilantro over the eggs and potatoes.
Cook the mixture over low heat until the eggs seem mostly set, being careful not to burn them, about 5 to 8 minutes.
If you are using a nonstick pan, you can carefully flip the frittata out of the pan and onto a plate at this point. Turn a plate upside down over the skillet, then turn skillet over so that the frittata falls onto the now right-side-up plate. Slide the frittata from the plate back into the pan so that the browned side is facing up and cook over low heat for a few more minutes.
If your skillet is not nonstick, you can finish cooking the eggs under the broiler. Preheat the broiler, then place skillet under the broiler until the top of the frittata is browned and slightly crispy.
Cut the tortilla into wedges to serve.