Spanish Frittata
This versatile recipe combines eggs, potatoes, and onion going from stovetop to oven for the finishing touch. Cut into wedges as part of a delicious breakfast, brunch, or any meal.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 4 ounce
224
Calories
12g
Protein
23g
Carbs
10g
Fat
3g
Fiber
3g
Sugar
402mg
Sodium
Saturated Fat 3 g · Cholesterol 308 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
russet potatoes
2 · scrubbed
eggs
6
vegetable oil
2 teaspoons
yellow onion
1 medium · peeled and chopped
Kosher salt
1/2 teaspoon
black pepper
1/4 teaspoon
Instructions
- 1
Preheat the oven to 400 °F.
- 2
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.
- 3
Drain the potatoes well and set aside to cool. Then peel and cut into 1-inch cubes.
- 4
Put the eggs, salt, and pepper in the bowl and mix well with a whisk.
- 5
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.
- 6
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.
- 7
Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.
- 8
Gently loosen frittata from the pan. Place a serving plate over the skillet and carefully invert the frittata onto the plate.
- 9
Slice into 4 wedges. Serve warm.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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