Spanish Frittata
This versatile recipe combines eggs, potatoes, and onion going from stovetop to oven for the finishing touch. Cut into wedges as part of a delicious breakfast, brunch, or any meal.
- Yield
- 4 Servings
- Serving size
- 4 ounce
- Rating
- 3.81 of 5 (53 ratings)
Food groups
- Protein Foods: 1 1/2 ounces
- Vegetables: 3/4 cups
Ingredients
- 2 russet potatoes (scrubbed)
- 6 eggs
- 2 teaspoons vegetable oil
- 1 medium yellow onion (peeled and chopped)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Directions
- Preheat the oven to 400 °F. Put the potatoes in a non-stick skillet on the stove and cover with cold water.
- Turn the heat to medium-high and cook about 15 minutes until the potatoes are easily pierced with a knife.
- Drain the potatoes well and set aside to cool.
- Then peel and cut into 1-inch cubes.
- Put the eggs, salt, and pepper in the bowl and mix well with a whisk.
- Return the skillet on the stove and turn the heat to medium-high.
- Add the oil.
- Add onion and cook about 5 minutes until soft.
- Add the cubed potatoes.
- Pour the egg mixture over the potatoes and onions.
- Press down with a spatula to make an even layer and shake gently to prevent sticking.
- Lower to medium heat and cook about 7 minutes.
- Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.
- Gently loosen frittata from the pan.
- Place a serving plate over the skillet and carefully invert the frittata onto the plate.
- Slice into 4 wedges.
- Serve warm.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 224.04 |
| Total Fat | 9.96 g |
| Saturated Fat | 2.76 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 308.25 mg |
| Carbohydrates | 22.48 g |
| Dietary Fiber | 2.57 g |
| Total Sugars | 2.74 g |
| Added Sugars included | 0 g |
| Protein | 11.88 g |
| Calcium | 58 mg |
| Potassium | 617 mg |
| Sodium | 402.29 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 37 mg |
| Phosphorus | 210 mg |
| Selenium | 24 mg |
| Zinc | 1 mg |
| Vitamin A | 136 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.8 mcg |
| Vitamin C | 11 mg |
| Vitamin D | 2 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 5 mcg |
| Folate | 84 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.4 mg |
| Niacin | 1 mg |
| Choline | 266 mg |
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Source
Recipe by: USDA Center for Nutrition Policy and Promotion
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spanish-frittata. Federal works are public domain in the United States.