Spanish Frittata
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Ingredients
- 2 russet potatoes (scrubbed)
- 6 eggs
- 2 teaspoons vegetable oil
- 1 medium yellow onion (peeled and chopped)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 °F.
- Put the potatoes in a non-stick skillet on the stove and cover with cold water. Turn the heat to medium-high and cook about 15 minutes until the potatoes are easily pierced with a knife.
- Drain the potatoes well and set aside to cool. Then peel and cut into 1-inch cubes.
- Put the eggs, salt, and pepper in the bowl and mix well with a whisk.
- Return the skillet on the stove and turn the heat to medium-high. Add the oil. Add onion and cook about 5 minutes until soft. Add the cubed potatoes.
- Pour the egg mixture over the potatoes and onions. Press down with a spatula to make an even layer and shake gently to prevent sticking. Lower to medium heat and cook about 7 minutes.
- Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.
- Gently loosen frittata from the pan. Place a serving plate over the skillet and carefully invert the frittata onto the plate.
- Slice into 4 wedges. Serve warm.
Nutrition
| Calories | 268 |
|---|---|
| Protein | 12 g |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Cholesterol | 279 mg |
| Sodium | 395 mg |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: USDA Center for Nutrition Policy and Promotion