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Spanish tortilla

This was one of those “tastes better than it looks” recipes. I tried flipping the tortilla once it had set, but it wouldn’t come out of the pan. So then I tried just sliding it out of the pan, and I found it was stuck in the middle. So it ended up a big mess on the platter. Ugliness aside, it was a good dish. It takes some work and time standing over the stove, but nothing too excessive. The hardest part is cooking it, finishing it, and waiting 15-30 minutes to eat it! Confession – I ate it warm. I utilized some tips from



I would like to try this again to improve on my technique. I used sundried tomatoes instead of roasted red bell peppers, and milk instead of cream. The potatoes and onions need a lot of salt, and the capers on top add a nice touch.

Kittencal’s Spanish Potato Frittata

Serves 4

  • 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


Prep Time: 10 mins

Total Time: 40 mins

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

Read more: http://www.food.com/recipe/spanish-potato-and-egg-frittata-148703#ixzz1HBvn90Qf



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