Spanish Frittata
A skillet of eggs, potatoes and onion finished in the oven and cut into wedges — four ingredients plus salt and pepper.
Sodium is calculated without salt added to taste.
Per 1 serving of 4 — 1 wedge of 4. Estimated; may vary.
A skillet of eggs, potatoes and onion, finished in the oven and cut into wedges. No flour, no dairy — the whole dish is four ingredients plus salt and pepper, and it holds together on the strength of the eggs. One wedge of four is about 215 calories with 11 g protein.
Cook the sliced potatoes and onion slowly in the oil until the potatoes are tender before the eggs go in; raw potato does not catch up in the oven. Pour the eggs over, let the edges set on the stove, then move the pan to the oven to finish the top without overcooking the bottom.
It is as good at room temperature as hot, which makes it a lunchbox and picnic dish. Wedges keep three days in the fridge.
Ingredients
Amounts below make 4 servings, one serving is 1 wedge of 4.
- Russet Potato2 medium, scrubbed (346 g)
- Egg (Whole, Raw)6 large
- Onions (Yellow)1 medium, peeled and chopped (110 g)
- Soybean Oil2 teaspoons, vegetable (9 g)
- Kosher salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Cook the potatoes and onion until fully tender before adding the eggs.
- Use an oven-safe skillet; set the edges on the stove, then finish in the oven.
- Slide a spatula around the edge before cutting so the wedges lift cleanly.
- Serve warm or at room temperature. Keeps three days refrigerated.
- Contains: egg.
- Naturally gluten-free and dairy-free. Add bell pepper or spinach with the onion for a more vegetable-heavy version.
Method
- Wash your hands and all surfaces before you start.
- Preheat the oven to 400 °F. Put the whole potatoes in an oven-safe non-stick skillet and cover with cold water.
- Bring to a boil over medium-high heat and cook about 15 minutes, until a knife slides in easily.
- Drain the potatoes and let them cool, then peel and cut into 1-inch cubes.
- Whisk the eggs with the salt and pepper in a bowl until evenly blended.
- Wipe the skillet dry, set it over medium-high heat and add the oil. Cook the onion about 5 minutes, until soft.
- Add the potato cubes and spread them into an even layer.
- Pour the egg mixture over the potatoes and onion. Press down gently with a spatula and shake the pan so nothing sticks.
- Lower the heat to medium and cook about 7 minutes, until the edges are set.
- Move the skillet to the oven and bake about 5 minutes, until the centre is completely set.
- Loosen the frittata, place a serving plate over the skillet and invert it onto the plate.
- Slice into 4 wedges and serve warm.
Similar recipes
Chicken & TurkeyBaked Lemon Chicken
222 kcal · P 40.4 g · C 7.9 g · F 3.8 g
Beans & LentilsBlack Bean Soup with Salsa
203 kcal · P 12.8 g · C 34 g · F 2.5 g
Grains & PastaRed Beans and Rice
244 kcal · P 7.2 g · C 49 g · F 2.6 g
Beans & LentilsVegetarian Chili
261 kcal · P 10 g · C 37 g · F 9 g
Grains & PastaItalian Vegetables
322 kcal · P 11.7 g · C 64.4 g · F 1.5 g
Beans & LentilsLentil Barley Soup
334 kcal · P 17.9 g · C 62 g · F 1.8 g