SPANISH FRITTATA
Categories Cheese Egg Herb Potato Breakfast Brunch Wheat/Gluten-Free Lunch Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. Layer half of potato, onion and bell pepper slices in skillet. Season with salt and pepper. Repeat layering and seasoning. Cover and cook until potatoes and vegetables are tender, stirring and turning frequently with spatula, about 20 minutes. Sprinkle thyme over. Cool slightly.
- Whisk eggs in large bowl to blend. Season with salt and pepper. Add potato mixture to eggs. Wipe skillet clean. Heat 1 tablespoon oil in same skillet over medium-low heat. Pour egg mixture into skillet; sprinkle with cheese. Cover and cook until eggs are just set, about 10 minutes. Slide frittata onto platter. Sprinkle parsley and capers over. Cut into wedges and serve.
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Polok Ahamed
[email protected]I love this frittata! It's so easy to make and it's always a hit with my family.
Green Dragon Slayer
[email protected]This frittata is a keeper! It's a great way to use up leftover potatoes and veggies, and it's also a delicious and satisfying meal.
Stephanie l Harvey
[email protected]I've never made a frittata before, but this recipe was so easy to follow. My frittata turned out beautifully and tasted delicious.
tanyadavis Thompson
[email protected]This is my new favorite frittata recipe. It's easy to make and always turns out perfect.
pf killer
[email protected]I'm not a fan of eggs, but I loved this frittata. It was so flavorful and satisfying.
Sikandar Hero
[email protected]This frittata was easy to make and turned out great! I used a cast iron skillet and it cooked evenly. The flavors were delicious.
thilina Madushan
[email protected]I've made this frittata several times and it's always a crowd-pleaser. It's a great dish to serve for brunch or dinner.
Fulman Ansari
[email protected]This frittata is a great make-ahead breakfast or brunch option. I often make it on the weekend and then reheat it during the week.
A k R
[email protected]I wasn't sure about the combination of potatoes and chorizo, but it really worked. The flavors complemented each other perfectly.
Kelebogile Skhosana
[email protected]I followed the recipe exactly and my frittata turned out perfectly. It was golden brown and fluffy on the inside.
Keitumetse Mitchell
[email protected]This frittata was a great way to use up leftover potatoes and veggies. It was also a nice change from the usual breakfast fare.
Simaa Sharma
[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 perfect.
Daniel Mcquillan
[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 chorizo was perfect.