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
- 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
- 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.