This Spanish Tortilla Frittata Recipe is a hybrid of the classic Spanish dish with onions and egg, and an Italian frittata. It's a delicious and filling recipe for breakfast!
Ingredients
2tbspolive oil
1softball sized onionchopped
1russet potatothinly sliced
8large eggs
1/2cuppacked manchego cheese
2tbspcream
salt
Instructions
Preheat the oven to 375 degrees F.
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.
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.
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!