Spanish Potato And Egg Frittata Recipe

Ingredients for Spanish Potato And Egg Frittata

• 2 tablespoons olive oil
• Butter
• Russet Potato
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• Dried Thyme
• 6 large eggs
• Whipping Cream
• Salt And Pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon capers, drained
• Fresh Parsley

How to Make Spanish Potato And Egg Frittata

1. Preheat oven to 350°F (175°C).
2. Heat 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium heat.
3. Layer half of the sliced potatoes, onions, and red bell peppers in the skillet. Season with salt and pepper.
4. Repeat layers with remaining potatoes, onions, and peppers. Season again with salt and pepper.
5. Cover the skillet and cook for 10-12 minutes, or until the potatoes are tender, stirring occasionally with a spatula.
6. Sprinkle with thyme and let cool slightly.
7. In a bowl, whisk together eggs and heavy cream. Season with salt and pepper.
8. Gently fold the potato mixture into the egg mixture.
9. Add remaining 1 tablespoon olive oil to the skillet.
10. Pour the egg and potato mixture into the skillet.
11. Sprinkle with Parmesan cheese.
12. Transfer skillet to preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden brown.
13. Let cool slightly before slicing.
14. Sprinkle with parsley and capers before serving.
15. Cut into wedges and serve immediately or at room temperature with crusty bread.