Spanish Inspired Frittata Recipes

SPANISH-STYLE POTATO AND ONION FRITTATA

Steps:

• Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
• Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
• Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
• Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
• Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.

SPANISH FRITTATA

Steps:

• Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
• Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.

SPANISH FRITTATA

Steps:

• Pre-cook the potato. Microwave potato for 7-10 minutes.
• Saute chopped onion in olive oil over low to med low heat. Cook until onion has caramelized (apx 10 min). Watch and stir frequently.
• Add chopped (cooked) potato to caramelized onion. Saute another 10 minute until potato is golden. Scramble eggs for 1-2 min with dash of milk.
• Lower heat then sprinkle cheese over onion and potato stir and add egg mixture- lower heat again (cooking eggs slowly will make them fluffy) stir Continually to keep form burning. Sometimes I will remove pan form heat before I put my egg mixture in, then put it back after it cools down.
• Cook for another 1 or 2 minutes until eggs are no longer runny.
• Serve!