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Breakfast / Brunch
Spanish Frittata
Purists might balk, but this frittata, inspired by Tortilla Españgola, is less fussy and equally tasty as breakfast, brunch, lunch, or dinner any day.
Ingredients
HEAT:
HEAT:
ADD:
ADD:
MEANWHILE, WHISK:
MEANWHILE, WHISK:
STIR:
STIR:
Instructions
Preheat oven to 450°.
Heat 1 Tbsp. oil in an oven-safe 10-inch nonstick skillet over medium-high. Add Serrano and cook until crisp, 3–5 minutes; transfer to a paper-towel-lined plate. Reserve drippings in skillet; add remaining 3 Tbsp. oil to skillet and heat over medium until shimmering.
Add potatoes and onion; cook, covered until potatoes softened and onion translucent, 10 minutes, stirring occasionally; uncover and cook until vegetables lightly browned, 5 minutes more. Add garlic; cook until fragrant, 1 minute.
Meanwhile, whisk together eggs, half-and-half, salt, and pepper.
Stir cheese, parsley, and Serrano into egg mixture.
Pour egg mixture into skillet; stir to combine and cook until eggs just start to set, 1–2 minutes. Transfer skillet to oven; bake frittata until eggs are puffed and set, about 12 minutes. Loosen frittata edges with a spatula, transfer to a plate, and serve.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 207
% Daily Value*
Total Fat 14g 21%
Saturated Fat 5g 25%
Cholesterol 140mg 46%
Sodium 487mg 20%
Carbs 10g 3%
Protein 10g
*Percent Daily Values are based on a 2,000 calorie diet.