Recipe by Christina S.
Here's a hearty frittata that is inspired by the ones they make in Spain.
Top Review by Millski
I made this for dinner tonight, it was delicious! I did add some salt to the potatoes and vegies as I fried them, and I only used 5 eggs and 1 cup of cheese because that's all I had, and I put in an extra sliced tomato. But, it was so very good and we really enjoyed it. I'll be making this again Christina, thanks!
- 1⁄4 cup olive oil
- 2 russet potatoes
- 1 onion, medium to large size, sliced
- 1 garlic clove, chopped
- 2 tablespoons parsley
- 2 teaspoons thyme
- 1 tomatoes, sliced
- 8 large eggs
- salt and pepper
- 1 1⁄2 cups cheddar cheese, grated
Directions See How It's Made
- Set oven to 325°F.
- Peel potatoes and cut in half lengthwise. Then cut each half into slivers about the thickness of a fat coin.
- Using an oven-safe pan, sauté the oil, potatoes, onion, garlic, parsley, thyme.
- While frying the vegetables, beat eggs with a generous amount of salt and some pepper. Set aside.
- When potatoes are half-way done, add tomato and continue to sauté until potatoes and tomatoes are fully cooked. This means that the juices that the tomatoes give-off are pretty well evaporated. The vegetables should be tender with not too much moisture in the pan, otherwise the eggs won't set as well.
- Lightly press the potato mixture down into the pan to form a flat layer.
- Pour eggs over the potatoes. You can keep the burner on, but the eggs don't really cook at this step.
- Evenly sprinkle grated cheddar cheese on top of eggs.
- Put pan in the oven and bake until the eggs set, about 20 minutes.
- Cut into slices and serve. Can be served warm, room temperature, and leftovers can be consumed straight out of the fridge!