Spanish Potato Frittata

Name: Spanish Potato Frittata
Total time: 45 min
Ingredients: 475 ml extra-virgin olive oil; 900 g Yukon Gold potatoes, peeled and thinly sliced; 1 medium onion, thinly sliced; 2 teaspoons pink Himalayan salt, divided; 6 large eggs; 5 ml olive oil, or more to taste

Indulge in the classic Spanish flavors of this hearty potato frittata, a beloved tapa made with eggs, potatoes, and onions.

45 min

easy

12 servings

439kcal

calories

15g

carbohydrates

93mg

cholesterol

40g

fat

fiber

protein

saturated fat

428mg

sodium

sugar

unsaturated fat

Appetizer Spanish

Ingredients

475 ml extra-virgin olive oil

900 g Yukon Gold potatoes, peeled and thinly sliced

1 medium onion, thinly sliced

2 teaspoons pink Himalayan salt, divided

6 large eggs

5 ml olive oil, or more to taste

Directions

Step 1

Begin by heating the extra-virgin olive oil in a deep stockpot over medium-high heat until it's almost smoking, which should take about 2 to 4 minutes. Add the thinly sliced potatoes and onion, ensuring they are mostly covered with the oil. Season with 1 ½ teaspoons of salt. Cook, stirring occasionally and maintaining a gentle simmer, until the potatoes are just fork-tender, taking approximately 8 to 12 minutes; be careful not to overcook.

Step 2

Drain the potato-onion mixture in a colander, and reserve the oil for another use or discard it. Allow the mixture to cool for a few minutes, then taste and season with more salt if needed.

Step 3

While the potato-onion mixture is cooling, crack the eggs into a large bowl and season with the remaining 1/2 teaspoon of salt. Whisk until well beaten. Add the potato-onion mixture and toss to coat.

Step 4

Next, heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon of olive oil, then pour in the egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce the heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.

Step 5

Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the frittata onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, which should take 2 to 3 more minutes.