Spanish Tortilla Frittata

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I have a serious love for frittatas. A few years back I used to love having sweets for breakfast (hello cinnamon rolls and blueberry muffins), but over time I’ve come to prefer something that will actually fuel me for the day. I find myself mainly eating leftovers from dinner the night before or eating savory eggy dishes like this.

The best part about a frittata is its versatility. Need to use up leftover ingredients in the fridge? Odds are you can throw it into a frittata. I’ve already done a few frittatas on Fifteen Spatulas before, but this one is a hybrid between one of my favorite dishes from my time living in Spain, Tortilla Espanola, and an Italian frittata.

To get started, cook some chopped onion until soft:

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Once the onions are translucent and fragrant, remove them from the pan to a large mixing bowl.

In the meantime, layer thinly sliced potatoes into the same skillet, and let them cook for about 10 minutes until tender:

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Add eight eggs, salt, and a touch of cream to the reserved cooked onions:

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Whisk that together, then add a little manchego cheese:

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Pour this mixture all over the cooked potatoes:

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Now it’s ready to be baked in the oven for about 20 minutes, until the egg is cooked through:

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Slice and enjoy!

Spanish Tortilla Frittata

Ingredients:

  • 2 tbsp olive oil
  • 1 softball sized onion, chopped
  • 1 russet potato, thinly sliced
  • 8 large eggs
  • 1/2 cup packed manchego cheese
  • 2 tbsp cream
  • salt

Directions:

  1. Preheat the oven to 375 degrees F.
  2. In a large ovenproof skillet, heat up the olive oil over medium heat, and add the onions. Cook the onions for about 10 minutes, stirring frequently, until soft and translucent. Pour the cooked onions into a large mixing bowl, and return the skillet to the stove.
  3. Spread the potato slices evenly around the skillet, making sure to season each individual layer of potatoes with a pinch of salt. You will likely have enough potato slices for two layers of potato. Place a lid on the skillet and let the potatoes cook for 10 minutes, until the potato slices are soft and cooked through.
  4. In the meantime, add the eggs, manchego cheese, heavy cream, and 1/4 tsp salt to the mixing bowl with the cooked onions. Whisk to combine, then pour this mixture all over the cooked potatoes. Bake for 15-20 minutes, until the center of the frittata no longer jiggles. Cut the frittata into slices, and enjoy!