|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||11%|
|Total Sugars 3g|
|Vitamin C 12mg||61%|
|*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.
Gather the ingredients.
Peel the potatoes and slice very thinly (about 1/4-inch thick) using a mandolin or a very sharp knife, or cut them into 1/2-inch cubes.
Place the cut potatoes into a bowl and cover them with salted water. Soak about 15 minutes.
Slice the onion thinly.
In a large, deep, nonstick, oven-proof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the sliced onions and cook until the onions are soft, fragrant, and turning golden.
Drain the potatoes and pat them dry.
In a large bowl, toss the potatoes with the remaining 2 tablespoons of oil and season with salt and pepper. Reserve the bowl.
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.
In the reserved large bowl, whisk together the eggs and cream, seasoning with salt and pepper.
Pour the milk and egg mixture over the potatoes and onions in the skillet. Sprinkle chopped parsley or cilantro over the eggs and potatoes, if using.
Cook the mixture over low heat until the eggs seem mostly set, being careful not to burn them, about 5 to 8 minutes.
Carefully flip the frittata by turning a plate upside down over the skillet.
Turn the skillet over so that the frittata falls onto the now right-side-up plate.
Slide the frittata from the plate back into the skillet so the browned side is facing up and cook over low heat for a few more minutes.
Cut the tortilla into wedges to serve.
- Get creative and add some extra ingredients to the mix, from pieces of ham or bacon, shredded cheese, chopped bell peppers, whatever you desire.
- Enjoy it with a dollop of sour cream on the side.
To Finish Under the Broiler
If your skillet is not nonstick, you can finish cooking the eggs under the broiler: Preheat the broiler, then place the skillet under the broiler until the top of the frittata is browned and slightly crispy.
How to Store
Leftovers of this potato and onion frittata will last in the refrigerator for three to four days. Perfect for breakfast, lunch, snacks or dinner. Slice it up in individual portions and put in an airtight container. Eat cold or warm, whichever you prefer.