Spanish Potato and Serrano Ham Frittata

Name: Spanish Potato and Serrano Ham Frittata
Total time: 140 min
Ingredients: 120 ml olive oil; 900 grams baking potatoes, peeled and cut into 1/4-inch slices; salt and pepper to taste; 30 ml olive oil; 2 onions, sliced into rings; 6 large eggs; 1 roasted red pepper, drained and cut into strips; 85 grams Spanish serrano ham, chopped; 30 ml chopped fresh Italian parsley

Experience the flavors of Spain with this delightful frittata, featuring tender potatoes, sweet roasted red peppers, and savory Serrano ham.

140 min

easy

6 servings

477kcal

calories

36g

carbohydrates

199mg

cholesterol

32g

fat

fiber

13g

protein

saturated fat

449mg

sodium

sugar

unsaturated fat

Appetizer Snack Spanish

Ingredients

120 ml olive oil

900 grams baking potatoes, peeled and cut into 1/4-inch slices

salt and pepper to taste

30 ml olive oil

2 onions, sliced into rings

6 large eggs

1 roasted red pepper, drained and cut into strips

85 grams Spanish serrano ham, chopped

30 ml chopped fresh Italian parsley

Directions

Step 1

In a large skillet, heat 120 ml of olive oil over medium-low heat. Add half of the potato slices and cook, stirring occasionally, until just tender, about 15 to 20 minutes. Transfer the potatoes to a large bowl, leaving the oil in the skillet. Repeat the process with the remaining potatoes, then season with salt and pepper.

Step 2

Meanwhile, in a separate skillet, heat 30 ml of olive oil over medium heat. Add the onion rings and cook until soft and golden brown, about 15 minutes. Transfer the onions to a plate and allow them to cool.

Step 3

In a large bowl, whisk the eggs until smooth. Stir in the cooled onions, roasted peppers, and Serrano ham. Gently fold in the cooked potatoes.

Step 4

Heat the large skillet with the reserved oil over low heat. Pour in the egg mixture and cook until the sides have started to set and the bottom has turned golden brown, about 8 to 10 minutes. Loosen the frittata with a spatula if needed, then carefully slide it onto a large plate. Turn the skillet upside down and place it onto the uncooked side of the frittata. Turn the skillet right-side-up and remove the plate. Return the skillet to the stove and continue cooking until the frittata has set in the center, about 4 minutes.

Step 5

Slide the frittata onto a serving plate and allow it to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.