Ingredients for Spanish Potato And Egg Frittata
- 2 tablespoons olive oil
- 0 Butter
- 2 medium russet potatoes (about 1 lb)
- 1 medium onion
- 1 medium red bell pepper
- 1 teaspoon dried thyme
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon capers, drained
- 1 tablespoon fresh parsley, chopped
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How to Make Spanish Potato And Egg Frittata
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium heat.
- Layer half of the sliced potatoes, onions, and red bell peppers in the skillet. Season with salt and pepper.
- Repeat layers with remaining potatoes, onions, and peppers. Season again with salt and pepper.
- Cover the skillet and cook for 10-12 minutes, or until the potatoes are tender, stirring occasionally with a spatula.
- Sprinkle with thyme and let cool slightly.
- In a bowl, whisk together eggs and heavy cream. Season with salt and pepper.
- Gently fold the potato mixture into the egg mixture.
- Add remaining 1 tablespoon olive oil to the skillet.
- Pour the egg and potato mixture into the skillet.
- Sprinkle with Parmesan cheese.
- Transfer skillet to preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden brown.
- Let cool slightly before slicing.
- Sprinkle with parsley and capers before serving.
- Cut into wedges and serve immediately or at room temperature with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
17g
Fat
59g
Carbs
7g
