Best 9 Spanish Frittata Recipes

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Embark on a culinary journey to the vibrant shores of Spain with our tantalizing Spanish frittata recipes. These delectable dishes, brimming with traditional flavors and vibrant ingredients, promise an explosion of taste that will transport your palate to the heart of this passionate country. Our diverse selection of recipes caters to every taste and dietary preference, from the classic Spanish tortilla de patatas, a symphony of eggs, potatoes, and onions, to the vegetable-packed Spanish frittata with roasted red peppers, zucchini, and spinach. Indulge in the smoky and savory flavors of our Spanish chorizo frittata, or delight in the freshness of our Spanish seafood frittata, featuring succulent shrimp, calamari, and mussels. Prepare to be captivated by the vibrant colors and enticing aromas of these Spanish frittata recipes, a testament to the culinary artistry of this beloved country.

Here are our top 9 tried and tested recipes!

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

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.

SWEET POTATO AND KALE SPANISH FRITTATA



Sweet Potato and Kale Spanish Frittata image

Provided by Giada De Laurentiis

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

1/4 cup olive oil
1 sweet potato, peeled, halved and sliced into half moons
1/2 onion, sliced thin
1 teaspoon kosher salt
5 leaves Tuscan kale, chopped
8 large eggs, beaten
1 1/4 cups shredded smoked mozzarella

Steps:

  • Preheat the broiler to high.
  • Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
  • Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.

SPANISH FRITTATA



Spanish Frittata image

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

3 tablespoons olive oil
1 large russet potato (about 13 ounces), peeled, thinly sliced
1 medium onion, thinly sliced
1 large red bell pepper, seeded, sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
6 large eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons drained capers

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.

SPANISH POTATO AND EGG FRITTATA



Spanish Potato and Egg Frittata image

This makes a wonderful weekend brunch or a light weeknight dinner, it takes little time to prepare and it's very tasty. Serve with crusty rolls.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons oil
2 tablespoons butter
1 large russet potato, peeled and thinly sliced
1 medium onion, thinly sliced
1 large red bell pepper, seeded and sliced (or use half green and half red bell pepper)
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
6 large eggs
3 tablespoons whipping cream or 3 tablespoons half-and-half
salt and pepper
1/2 cup grated parmesan cheese (or to taste)
2 tablespoons capers (optional but good to use)
1/4 cup chopped fresh parsley

Steps:

  • Heat oil in a 12-inch skillet over medium heat.
  • Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
  • Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
  • Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
  • Sprinkle the thyme over and then cool slightly.
  • In a bowl whisk eggs with cream, and season with salt and pepper.
  • Add the potato mixture to the eggs and whipe the skillet clean.
  • In the same skillet, heat about 1 tablespoon oil over medium-low heat.
  • Pour the egg/potato mixture into the skillet.
  • Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
  • Slide the frittata onto a platter.
  • Sprinkle with parsley and capers.
  • Cut into wedges and serve.

Nutrition Facts : Calories 410.5, Fat 28.1, SaturatedFat 11.8, Cholesterol 358.9, Sodium 478.2, Carbohydrate 23.4, Fiber 3.6, Sugar 4.4, Protein 17.3

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

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.

SPANISH FRITTATA WITH PROSCIUTTO, POTATOES AND PEAS



Spanish Frittata with Prosciutto, Potatoes and Peas image

Categories     Egg     Potato     Vegetable     Breakfast     Brunch     Bake     Mother's Day     New Year's Day     Dinner     Lunch     Ham     Pea     Spring     Prosciutto     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound Yukon Gold potatoes, peeled, sliced 1/4 inch thick
8 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces thinly sliced prosciutto, chopped
2/3 cup frozen peas, thawed
2 teaspoons truffle oil
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 375°F. Heat vegetable oil in large ovenproof nonstick skillet over medium heat. Add potatoes; cover and cook until tender, stirring occasionally, about 18 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Remove potatoes from skillet. Scrape out and discard any browned bits from pan. Whisk eggs, salt and pepper in large bowl to blend. Pour eggs into same skillet. Arrange half of potatoes over eggs. Sprinkle half of prosciutto and half of peas over potatoes. Repeat with remaining potatoes, prosciutto and peas. Bake until puffed and set, about 15 minutes. Loosen edges and bottom of frittata with flexible spatula; slide out onto plate. Drizzle with truffle oil. Sprinkle with chives and serve.

SPANISH FRITTATA



Spanish Frittata image

Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
1/2 onion, chopped (3/4 cup)
1 large potato, peeled, cooked, and cut into 1/2-inch cubes
1 1/2 teaspoons coarse salt
8 large eggs, beaten

Steps:

  • Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
  • Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.

MAKE-AHEAD SPANISH FRITTATA



Make-Ahead Spanish Frittata image

Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.

Provided by Anna Stockwell

Categories     Frittata     Potato     Shallot     Paprika     Egg     Sour Cream     Mustard

Yield 6-8 servings

Number Of Ingredients 8

2 lb. Yukon Gold potatoes, unpeeled, cut into 1/2" pieces
4 shallots, thinly sliced crosswise
1/2 tsp. smoked Spanish paprika
1/4 cup extra-virgin olive oil, plus more for pan
2 3/4 tsp. kosher salt, divided
12 large eggs
1 cup sour cream
2 tsp. Dijon mustard

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.

SPANISH ZUCCHINI FRITTATA



Spanish Zucchini Frittata image

This is a recipe that I found in Quick & Healthy by Brenda Ponichtera. It's a really great entree for lunch or dinner. It also makes a great breakfast. When made using Egg Beaters, this recipe is only 1 point per serving. When made with regular eggs, it is 2 points per serving.

Provided by LARavenscroft

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups zucchini, unpeeled and shredded
2 tablespoons onions, chopped
1/2 teaspoon garlic, minced
1 (4 ounce) can green chilies, drained
4 eggs
2 tablespoons skim milk
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 teaspoon salt (optional)

Steps:

  • Spray a 10-inch skillet with non-stick cooking spray.
  • Saute first three ingredients until zucchini is tender.
  • Drain off any liquid.
  • Add chiles.
  • In a small bowl, beat eggs.
  • Add remaining ingredients and mix well.
  • Add to the zucchini mixture and cook until the eggs begin to set.
  • Broil just until top is golden.
  • Serve with salsa.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the final flavor of your frittata.
  • Don't overcook the eggs: The eggs should be cooked through, but still slightly soft and custardy in the center.
  • Use a variety of fillings: This will make your frittata more interesting and flavorful.
  • Don't be afraid to experiment: There are many different ways to make a frittata, so feel free to get creative and try new things.

Conclusion:

A Spanish frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. With its simple ingredients and endless possibilities, the Spanish frittata is a dish that everyone can enjoy.

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