Spanish
Potato and Onion Frittata
Thin potatoes and onion cook slowly in olive oil, then set with eggs in the same skillet. Closer to a tortilla than a fluffy diner omelet.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Photo: jiannone (CC BY). Source
Why you’ll love it
- Slice the potatoes thin so they cook through.
- Low heat. This is not a scramble.
- A plate helps you flip it.
- It is good hot or at room temperature.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Warm the oil over medium-low. Add potatoes, onion, and salt. Cover and cook, stirring a few times, until the potatoes are tender, about 15 minutes.
- 2
Beat the eggs with pepper. Pour them over the potatoes and cook until the edges set, about 5 minutes.
- 3
Set a plate over the skillet, flip the frittata, and slide it back in. Cook 3 minutes more.
- 4
Rest 5 minutes. Cut into wedges.
Pro tips
- If you are nervous about the flip, finish it under a 400°F broiler until the top sets.
- Waxy potatoes hold their shape better than russets.
- Do not rush the potato step. Raw centers ruin it.
Easy substitutions
- Onion
- A sliced leek
- Olive oil
- Any neutral oil, though the flavor changes
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Eat at room temperature, or warm slices in a dry skillet.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 14 g
- Carbs
- 22 g
- Fat
- 20 g
- Fiber
- 2 g
Budget friendly · Stovetop · Vegetarian, Gluten-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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