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    You are in: Home / Recipes / Spanish Potato and Egg Frittata Recipe
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    Spanish Potato and Egg Frittata

    Spanish Potato and Egg Frittata. Photo by lazyme

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Kittencalskitchen's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on May 18, 2009


      Delicioso! I love egg dishes, potatoes and capers, so this was a great dinner for me tonight. Simple and tasty. Thanks Kitten for yet another great recipe. Made for ZWT5 2009.

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    • on May 12, 2009


      I made this for a great breakfast this morning!! I followed as written except that I had some ham that needed to be used so I sprinkled some ham in with the vegetable mixture. Then I added a cheddar/monterey jack cheese blend and did as Paula did and cooked a little more under the broiler. Thanks for sharing Kittencal!! Made for ZWT5!!

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    • on January 22, 2006


      Made this using egg substitute for the eggs, the potato was well scubbed and unpeeled, other than that the only thing I did was to put it under the broiler for a few minutes to brown lightly before serving. This is a very attractive dish and was great for Sunday morning brunch.

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    Nutritional Facts for Spanish Potato and Egg Frittata

    Serving Size: 1 (281 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 410.5
    Calories from Fat 252
    Total Fat 28.0 g
    Saturated Fat 11.8 g
    Cholesterol 358.9 mg
    Sodium 478.2 mg
    Total Carbohydrate 23.4 g
    Dietary Fiber 3.6 g
    Sugars 4.3 g
    Protein 17.3 g

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