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Potato Frittata (Spanish-Style)

A delicious Spanish dish made from simple, everyday ingredients. The frittata got its start in Spain but has since spread all over the world — and it's easy to see why. With the most basic, familiar, and budget-friendly ingredients you can put together something tasty, hearty, and satisfying. It's impossible not to love a frittata: try it once and it just might become your favorite breakfast. Or dinner. :)

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Omelet with fries
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 5 g
Fats 50 % 10 g
Carbohydrates 25 % 5 g
128 kcal
GI: 100 / 0 / 0
  • The best part of this dish is that it's made from things you almost always have on hand. Potatoes, eggs, milk (or cream) may seem ordinary on their own, but bring them together the right way and you end up with a classic Spanish dish. It couldn't be simpler to make. Start by scrubbing the potatoes under running water, then peel them. Slice them into thin pieces about 1/8 inch (3 mm) thick, or cut them into slightly larger cubes about 1/2 inch on a side; halve or quarter any large potatoes first. Put the potato pieces in a deep bowl and cover them with salted water so they don't discolor. Peel the onion, cut it in half, and thinly slice each half; set it aside in a small bowl for now. Set a large skillet, preferably cast iron, over medium heat. One important detail: use a skillet with an oven-safe (ideally removable) handle so you can transfer it to the oven later. Pour in half of the oil, heat it, then add the onion and cook, stirring constantly, for about 8 minutes, until soft and lightly golden. Drain the potatoes and pat them dry with a clean towel, then transfer them to a clean bowl, add the remaining oil, and season with salt and ground black pepper. Toss well to coat, then add the potatoes to the skillet with the onion. Cover and cook, stirring now and then, until tender. In a bowl, crack the eggs, add the cream (or milk), and season with a little salt and ground black pepper. Whisk until light and fluffy, then pour the mixture over the potatoes. Finely chop the washed and dried herbs (parsley, cilantro, or even dill all work well) and scatter them over the top. Cook the frittata over low heat until the eggs are almost fully set, about 5 to 8 minutes, watching that the bottom doesn't scorch. Then slide the skillet into an oven preheated to 400°F (200°C) for a few minutes, until the top is golden and slightly crisp. If you'd rather not turn on the oven, carefully flip the frittata onto a large flat plate and slide it back into the skillet to brown the other side. Once it's done, serve the frittata hot, cut into wedges like a cake. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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