Spanish Potato and Egg Frittata

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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