Spanish Frittata

Elevate your brunch game with this traditional Spanish Frittata, a comforting and flavor-packed dish that’s perfect any time of day. Made with tender Yukon Gold potatoes, sweet caramelized onions, and a rich blend of six whisked eggs, this recipe creates a beautifully golden, fluffy frittata that’s both hearty and satisfying. Slowly cooked in silky extra virgin olive oil, the potatoes and onions develop a delicate texture while infusing the dish with authentic Spanish flavors. Featuring simple ingredients, effortless steps, and versatile serving options—serve it warm or at room temperature—this Spanish Frittata is ideal for a quick dinner, savory snack, or elegant addition to your next tapas spread. Garnish with a sprinkle of fresh parsley for a vibrant finishing touch!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Yukon Gold potatoes
• 1 large Yellow onion
• 6 large Eggs
• 1 cup Extra virgin olive oil
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel the potatoes and slice them into thin, even rounds, about 1/8 inch thick. Use a mandoline if available for uniform slices. Peel and thinly slice the onion as well.

Step 2

Heat the olive oil in a large nonstick or cast-iron skillet (10-12 inches) over medium heat. Once the oil is warm, add the potato slices and onion in layers, ensuring everything is coated in oil. Lower the heat to medium-low and cook for 20 minutes, stirring gently occasionally. The potatoes should soften but not brown.

Step 3

While the potatoes and onions cook, crack the eggs into a mixing bowl and whisk them well with the salt and black pepper.

Step 4

Using a slotted spoon, carefully transfer the cooked potatoes and onions from the skillet to the egg mixture. Let the mixture sit for 5 minutes so the flavors meld.

Step 5

Drain all but about 2 tablespoons of oil from the skillet. Heat it over medium heat. Pour the egg and potato mixture into the skillet, spreading it out evenly.

Step 6

Cook the frittata on low to medium heat for 7-8 minutes, until the edges are set but the center is still slightly jiggly.

Step 7

Place a large, flat plate over the skillet and carefully invert the frittata onto the plate. Slide it back into the skillet, uncooked side down, and cook for another 5 minutes, or until fully set and golden.

Step 8

Remove the skillet from the heat. Let the frittata cool for 5 minutes in the pan, then slide it onto a serving plate.

Step 9

Garnish with freshly chopped parsley if desired. Serve warm or at room temperature. Slice into wedges and enjoy!

Nutrition Facts

Serving size	(1497.8g)

Amount per serving	% Daily Value*
Calories	3008.3

Total Fat 253.2g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat g
Cholesterol 1116mg	0%
Sodium 2846.2mg	0%
Total Carbohydrate 157.3g	0%
Dietary Fiber 13.6g	0%
Total Sugars 12.9g
Protein 55.6g	0%

Vitamin D 246IU	0%
Calcium 312.4mg	0%
Iron 11.7mg	0%
Potassium 3997.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.8%

Protein: 7.1%

Carbs: 20.1%