Best 3 Make Ahead Spanish Frittata Recipes

Indulge in a culinary journey to the vibrant flavors of Spain with our collection of delectable frittata recipes. From the classic Spanish frittata, brimming with tender potatoes, succulent chorizo, and caramelized onions, to innovative vegetarian and vegan variations, our selection caters to diverse dietary preferences. Discover the art of creating this versatile dish, perfect for breakfast, brunch, lunch, or dinner. Embark on a culinary adventure and whip up a Spanish frittata that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH-STYLE POTATO AND ONION FRITTATA

Spanish-Style Potato and Onion Frittata image

Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.

Provided by Jet Tila

Categories main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

6 large eggs
Kosher salt and freshly ground pepper
1/2 cup (50 grams) grated Parmesan, divided
1 pound (454 grams) yellow potatoes, peeled and cut into small dice
4 tablespoons (60 milliliters) extra virgin olive oil, divided, plus more for garnish
2 tablespoons (28 grams) unsalted butter
1 medium yellow onion, finely chopped
1/4 cup (30 grams) shredded mozzarella or other melting cheese
Sour cream, for serving (optional)

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

Spanish Frittata image

This Spanish Frittata is loaded with zucchini, onion, garlic, black beans, quinoa, a little cheese and of course eggs. This is an easy breakfast frittata that you whole family will love!

Provided by The Harvest kitchen

Categories Breakfast

Time 20m

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 cups zucchini, sliced thin
1/2 cup onion, chopped
1 clove garlic, smashed and minced
1 cup cooked quinoa
1 cup cooked black beans, rinsed and drained
6 eggs
1/4 cup milk or cream
1/2 cup shredded cheese, Monterey Jack, cheddar or Mexican cheese blend

Steps:

In a medium size bowl, whisk the eggs and milk together, set aside
Heat oil in a large cast iron skillet over medium-high heat
Add the zucchini and onions and cook for 2-3 minutes.
Add garlic and cook another 1-2 minutes until the zucchini is just just fork tender
Add cooked rice (or quinoa) and beans to skillet
Pour egg mixture over the rice, beans and zucchini in the skillet
Cook over medium low heat for 5-7 minutes or until mixture sets
Run a spatula around the eggs of the edges of the skillet
Sprinkle the top with cheese
Cover skillet for 3-5 minutes for the cheese to melt

Nutrition Facts : Calories 302 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 18 grams fat, Fiber 4 grams fiber, Protein 16 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 191 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SPANISH FRITTATA WITH HERBY YOGURT AND GREENS

Spanish Frittata with Herby Yogurt and Greens image

The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables you have in your fridge and drop "Spanish" from the name. Serve with a crisp green salad.

Provided by David Tamarkin

Categories #cook90 Brunch Dinner Egg Frittata Potato Herb Leafy Green Quick & Easy

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup plain full-fat Greek yogurt
1/4 cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives
2 garlic cloves, very finely chopped
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt, divided
8 large eggs
2 tablespoons olive oil
2 shallots, thinly sliced
2 cups coarsely chopped (about 1/2" chunks) cooked potatoes
2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach

Steps:

Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.

Tips

To ensure your frittata is evenly cooked, make sure the eggs are whisked thoroughly before pouring them into the pan.
Use a heavy-bottomed skillet to help distribute heat evenly and prevent sticking.
Don't overcrowd the skillet with ingredients. This will result in a soggy frittata.
Cook the frittata over medium heat and avoid stirring it excessively. This will help it set evenly.
If you're using fresh spinach, be sure to wilt it before adding it to the frittata. This will help remove excess moisture and prevent the frittata from becoming watery.
Feel free to customize the frittata with your favorite ingredients. Some popular additions include diced ham, bacon, cheese, and vegetables.
Serve the frittata warm or at room temperature. It's a great option for breakfast, lunch, or dinner.

Conclusion

The Spanish frittata is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables and cheese. With its simple ingredients and easy-to-follow instructions, this frittata is a perfect recipe for beginner cooks. So next time you're looking for a quick and satisfying meal, give this Spanish frittata a try.