MAKE-AHEAD SPANISH FRITTATA
Steps:
- Preheat oven to 400°F. Toss potatoes, shallots, paprika, 1/4 cup oil, and 1 1/2 tsp. salt on a 13x9" rimmed baking sheet or metal baking dish. Bake, tossing halfway through, until potatoes are fork-tender and golden brown, 30-35 minutes. Let cool slightly. Reduce oven temperature to 325°F.
- Whisk eggs, sour cream, mustard, and remaining 1 1/4 tsp. salt in a large bowl. Stir in potato mixture. Line the same sheet you used to roast the potatoes with parchment (don't worry about washing pan), leaving some overhang on two sides. Grease parchment generously with oil, then pour egg mixture into pan. Bake frittata until center is just set, surface is puffed, and edges are lightly golden brown, 30-35 minutes. Let cool at least 30 minutes.
- Run a knife around the edges of frittata, then use parchment overhang to carefully lift it out of pan and transfer to a cutting board. Let cool to room temperature, then cut into desired shape.
- Do Ahead: Frittata can be made 5 days ahead. Chill whole or in pieces in an airtight container.
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M SajiD HaniF OfficiaL
[email protected]Yum!
Nancy Martinez
[email protected]This Spanish Frittata is a keeper! It's easy to make, delicious, and perfect for a crowd. I've already made it twice and it's been a hit both times.
Sk Shanto Devil king
[email protected]I'm not sure what I did wrong, but my frittata turned out really dry. I think I might have overcooked it.
Spider girl
[email protected]Overall, I thought this was a good recipe. It was easy to make and the results were delicious. I would definitely make it again.
Muna Raj
[email protected]The potatoes in my frittata were a little undercooked. I think I should have cooked them for a few minutes longer before adding the eggs.
Raja ram Gurung
[email protected]This frittata was a little bland for my taste. I think I would have liked it better if I had added some more spices or herbs.
Samar Love
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients, but the result is a delicious and satisfying dish.
Wandile Wandile
[email protected]This Spanish Frittata is a great make-ahead breakfast or brunch dish. It's easy to prepare the night before and then just pop it in the oven in the morning. It's also a great way to use up leftover potatoes and vegetables.
Mira Thakuri
[email protected]I'm not a big fan of frittatas, but this one was really good. The flavors were well-balanced, and the texture was light and fluffy. I would definitely make this again.
Braxton TacocatYT
[email protected]The Spanish frittata turned out great! I used a cast iron skillet and cooked it over medium heat. The potatoes got nice and crispy, and the eggs were perfectly cooked. I added some fresh herbs from my garden, and it really made the dish.
Mohamed Alie Turay
[email protected]This Spanish Frittata was a hit with my family! It was easy to make and packed with flavor. The combination of potatoes, onions, peppers, and cheese was perfect. I will definitely be making this again.