Spanish Tortilla Inspired Frittata
PrintIngredients
- 1 1/2 lbs waxy potatoes like yukon golds or red potatoes
- 1 medium yellow onion
- 10-12 medium green olives pitted and chopped
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/2 tsp smoked paprika
- 6 large eggs
- 1/2 cup whole milk
- 4 oz Manchego or Iberico cheese shredded
Instructions
- Preheat the oven to 400.
- Fill a large pot with water and place on the stove. Bring the water to a boil.
- While the water is heating, thinly slice your potatoes and onion.
- When the water comes to a boil, add the potatoes and cook for 5 minute.
- Meanwhile, heat a medium cast iron or oven-safe skillet over medium heat. Add the olive oil and onions to the pan. Stir the onions and cook until translucent.
- Drain the potatoes and move them to the pan. Add the chopped olives, salt and smoked paprika and stir everything to combine.
- In a large bowl whisk the eggs, milk, and cheese together then pour the mixture into the pan.
- Gently shake the pan to help the eggs settle between the potato mixture and continue to cook over medium heat until the eggs just start to set on the edges of the pan.
- Place the pan in the oven and bake for 15-20 minutes or until the top of your frittata has puffed up and turned golden.
- Remove from the oven and allow to cool 10 minutes before slicing and serving.
If you’ve been following the blog these last few months, you are probably thinking, “Does she only eat frittatas?”
And the answer is yes.
Truly, there are weeks when it is the only thing I cook because it is so easy.
Each time I make a frittata I try to switch things up a bit by combining new flavors and ingredients and this week is no different.
While waiting for a train in Valencia, Spain a few years ago, my mom and I decided to try a Spanish Tortilla, or Spanish Omelet, for breakfast. Layers of golden fried potatoes and onions encased in eggs and baked into an omelet made for a hearty breakfast for our day of travel.
This past New Year’s Eve we invited friends over to enjoy a spread of frozen appetizers as we rung in 2024. Among the mac and cheese bites, spring rolls and mozzarella sticks I included a Tortilla Española from Trader Joe’s. And it was a hit! It was a wonderful call-back to our breakfast in Valencia.
I wanted to recreate something similar in a frittata. A true Spanish Tortilla, while very similar to this frittata, is made with lightly fried potatoes, no olives or cheese and gets flipped halfway through cooking. I wanted to keep things a little more simple so instead of frying the potatoes, I opted to give them a quick bath in simmering water. I also wanted to add some cheese and olives to punch up the flavor and make this feel like a complete meal.
The result is a delicious, hearty frittata with dots of briny olives and salty Spanish cheese throughout.
Give it a try and let me know what you think!
Hugs and kisses,
Corrine
