Spanish Potato Frittata

A light lunch to accompany salad, or an easy choice for a picnic.

READ RECIPE
DISH

Breakfast/Brunch

PREP TIME

5 minutes

COOK TIME

25 minutes

SERVES

3

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium russet potato, diced
  • 1/2 white onion, diced
    6 whole eggs
  • 60ml milk
  • 3 Tbsp Chopped Parsley
  • Salt and pepper to taste

Method

  • In a medium skillet, heat the oil over medium heat.
    Add the potatoes and onion and cook, covered, for 20 to 30 minutes, until softened.
    In a separate bowl, whisk the eggs with the milk and parsley. Season with salt and pepper.
    Add the eggs to the potato/onion mixture and use a spatula to release the omelet so it doesn’t stick.
    Cover and cook over medium-low heat, until cooked through without burning the bottom. Broil the top to brown. Remove the frittata to a plate and cut it into wedges to serve.
Our thanks go to Potatoes USA for this delicious recipe.