Spanish Frittata recipe
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- Dish type
An easy egg dish, which is fantastic for breakfast, brunch, lunch or dinner. It also does well as party nibbles, simply cut into small cubes and serve at room temperature.
12 people made this
- 2 large potatoes, thinly sliced
- 1 onion, thinly sliced or diced
- 75ml extra-virgin olive oil
- 3 large eggs
- salt and pepper to taste
- 1 teaspoon breadcrumbs (optional)
- 1 tablespoon grated Parmesan cheese (optional)
MethodPrep:10min ›Cook:35min ›Extra time:20min resting › Ready in:1hr5min
- Heat oil in a frying pan over medium-low heat. Add the potatoes and cook for 10 minutes, turning regularly. Add onions and cook, covered, for 5-10 minutes or until tender.
- Beat eggs in a large bowl. Season with salt and pepper. Add cooked potatoes to the egg and gently stir to coat. Let stand for 10 minutes.
- Meanwhile, preheat oven to 190 C / Gas 5.
- Lightly grease a small oven dish. Pour the egg-potato mixture into the dish. Sprinkle with breadcrumbs and cheese.
- Bake in preheated oven for 20 minutes. Let stand for 10 minutes before serving.
Reviews & ratingsAverage global rating:(1)
Reviews in English (0)
Slice onion and bell pepper into thin strips. Set aside.
Mince garlic and herbs and grate the cheese. Set aside.
Peel the potato and cut it in half lengthwise, then slice into thin half-moons about as thin as a nickel.
Heat the oven to 325 degrees F.
Heat an ovenproof, nonstick skillet over medium heat and add 1 tbsp. oil. Saute the mushrooms until they are fully cooked and browned. set aside in a bowl
Add another tbsp oil to the skillet and saute the garlic, onion and red pepper until very tender, about five minutes.
Add the mushrooms, thyme and parsley and season well with salt and pepper. Stir together, cook for a few more seconds, then transfer to a bowl.
Add the remaining oil and heat the pan until very hot
Add the potato slices in batches and cook on both sides until cooked through. Don''t crowd the pan. Taste as you go to check for doneness.
Remove excess oil from the skillet and arrange the cooked potato slices in a fan pattern so they completely cover the bottom of the skillet
Carefully arrange the vegetables over the potatoes
Place the skillet on the stovetop over low heat
Place the eggs in a bowl, season with salt and pepper and beat well.
Carefully pour the eggs over the potatoes, trying not to disturb them
Cook on the stovetop for 30 seconds or so, then sprinkle the cheese over the top and carefully transfer the skillet to the oven
Cook until the eggs are set, about 20 minutes
To serve, loosen the edges of the frittata with a spatula, then place a plate over the sillet and carefully invert so the potatoes face up.
Slice into wedges and serve
How To Make The Best Ever Spanish Inspired Chorizo And Spinach Breakfast Frittata
It starts with the eggs. What I love about frittata's is that you can truly change it to your liking. I had chorizo (I love Goya brand, that can be found in most supermarkets), in the fridge and decided to go ahead and make this for brunch. I add a splash of milk, seasonings, and get to work on whisking it all together.
This chorizo frittata is amazing, make sure you remove the skin on the chorizo links before cutting them. I cooked the onions and peppers until the onions were translucent, just a few minutes. Ooh, this cast iron pan is from The Pioneer Woman, and I scored it on clearance for $11! Woot woot. Back to the receta Neyssa.
Next I went ahead and added the chorizo and spinach. I continued cooking it for like 2-3 minutes until the spinach wilted. Looks like a ton of spinach right?
Look again. The spinach wilted and the pan looks empty. We're about to change that! Pero look at that chorizo, ay ya yi, it's slightly charred, I LOVE IT!
Next we add in the eggs. I personally like to return it back to the stove and let it cook for a six or seven minutes. Stirring very occasionally, (like 2-3 times only). I lower the heat at the point to medium low.
Next, we throw it into the oven, be careful, it's caliente! Allow it to bake for an additional 12-14 minutes, or until eggs are set. I didn't add cheese to the recipe, but you sure can top it with it. You know what would go great with this recipe? Mmm some Mexican style orange honey plantains !
Here's my oldest, she topped hers with shredded cheese, I personally added some ketchup to mine, wishing I had some salsa, but I ran out making zucchini taco rolls (recipe coming soon).
If you enjoyed this recipe, be sure to leave a comment and subscribe. Until next time, buen provecho!
Tortilla Española with Potato Chips
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Traditionally this Iberian omelet gets its heft from thin-sliced potatoes, but in the cookbook Cocinar En Casa (El Bulli, 2003), the chef Ferran Adrià proposes an audacious update. Eschewing the dirty work of peeling, slicing, and frying the potato, Adrià substitutes a generous handful of store-bought thick-cut potato chips, which soften to just the right tenderness thanks to a soak in the beaten egg before the omelet is cooked. Innovative as this approach may be, the result is absolutely canonical.Tortilla Española (Spanish Potato Frittata)
Check out these other recipes from Spain
Slice onions and dice potatoes into medium-size pieces. Make sure the potatoes are not too or they will take a long time to cook
Heat olive oil in a large 12" skillet with a lid with and add potatoes and onions
Cooked covered until the potatoes are cooked
Let the cooked potatoes and onions cool. Beat eggs in a bowl and add cooled potatoes and onions and return mixture to a 10.5" skillet.
Cook the Tortilla de Patatas well on one side before flipping it to the other side. Watch this 5-second video showing how to plip a tortilla de patatas.
Cook the other side of the Tortilla de patatas
When done place in a plate in slice into 8 even wedges
Portuguese Sausage Frittata
Ingredients US Metric
- 3 tablespoons olive oil
- 1/2 pound Portuguese chouriço, cut into 1/4-inch (6 mm) slices
- 1 medium yellow onion, chopped
- 1/2 pound waxy potatoes, peeled and cut into 1/8-inch (3 mm) slices
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1/4 cup diced roasted red peppers
- 7 large eggs
- Chopped flat-leaf parsley leaves, for garnish
Heat 2 tablespoons oil in a large ovenproof skillet, preferably nonstick, over medium heat until it shimmers. Add the chouriço and cook until lightly browned, about 5 minutes. With a slotted spoon, transfer to a large bowl. Turn the heat to medium-low and toss the onions and potatoes into the skillet. Season with salt and pepper and cook, stirring often, until the onions are translucent and the potatoes are tender, 20 to 25 minutes.
Add the garlic to the skillet and cook for 1 minute more. Transfer the onions and potatoes and garlic, along with the peppers, into a bowl with the chouriço. Remove the skillet from the heat and wipe it out.
Heat the broiler. Beat the eggs in a medium bowl until fluffy and season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour the eggs over the chouriço and potato mixture in the bowl and gently toss to combine.
Add the remaining 1 tablespoon oil to the skillet and warm it over medium heat. Pour in the egg mixture. Using a rubber spatula, quickly stir to cook the eggs briefly, then jiggle the skillet to settle its contents. Run the spatula around the sides of the skillet to prevent the tortilha from sticking. Crank up the heat to medium-high and cook until the edges are set, 3 to 4 minutes. Slide the skillet under the broiler and cook until the top is nicely browned and no puddles of drippy egg remain, 1 to 2 minutes. Slide the tortilla onto a large platter and sprinkle with the parsley or slice it and serve it straight from the skillet, just as my grandmother did.
Recipe Testers' Reviews
Frittatas have always been a regular dish on our table, but I think this Portuguese sausage frittata recipe outshines all other frittata recipes. Wanting to find a new recipe for a New Orleans-themed brunch, I happened across this recipe.
While I didn't have any Portuguese chorico, it was suggested I try an Andouille-style sausage. Because this recipe is a Portuguese family recipe, I wanted to honor that tradition so I subbed some Portuguese linguica.
The results were amazing. The recipe delivers everything it promises and more. The directions are clear and work as written. And it was so good. A couple days later, a family member arrived from out of town to stay the night. I really wanted to make this frittata for her. Being out of sausage, I held my breath and substituted diced pancetta instead. Once again, perfect results.
I asked my husband which frittata he preferred, as he was eating his third piece of the pancetta version, and he said he thought he liked the sausage version better. Suffice it to say, one cannot go wrong with this recipe. I used different types of potatoes for each frittata. Some I peeled, some I left unpeeled, some were red potatoes, and some were Yukon Golds. They all tasted great and held their shape through to the finished frittata. The slicing of the potato was an added bonus. It made for a beautiful and texturally appealing frittata.
HUNGRY FOR MORE?
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My family and I have been making this for years. We are a Portuguese family. My father has made this for many many years. It has been a family staple. You may add as many different ingredients as you like to this recipe. Just up the ante on the eggs. This recipe comes out perfect and delicious every time.
Cynthia, I agree. This workhorse of a recipe can carry a lot of ingredients and always comes out. All it needs is more eggs to hold it all together.
I want to make this for a breakfast potluck. Can I use russet potatoes?
(Raises hand in solidarity as I, too, am in the russet potato fan club.)
Kathleen, sure. That’s fine. I just prefer the taste and texture of Yukon Gold potatoes.
Stove-top Spanish Frittata
Firm and succulent frittata cooked on the stove-top. Great for brunch or a weekend breakfast or just about anytime.
- 4 whole Large Eggs – If Need Be, You Can Also Use Egg Whites
- 4 Tablespoons Milk
- ½ cups Grated Parmesan Cheese (You Can Use Any Cheese As Per Taste/availability)
- 1 whole Small Onion, Diced
- 1 whole Medium Boiled Potato, Diced
- 1 whole Small Bell Pepper, Any Color Bell Pepper Or Capsicum Can Be Used, Stem And Seeds Removed, Diced
- 2 whole Green Chilies, Stem And Seeds Removed, Diced (amount Per Your Heat Preference)
- ½ teaspoons Rosemary – You Can Use Dry Or Fresh Rosemary, As Per Availability (Please Add This Ingredient As Per Taste)
- ½ teaspoons Salt, To Taste
- ½ teaspoons Crushed Red Pepper Flakes, To Taste
- ½ cups Bread Crumbs, Fresh Or Store Bought
- 2 Tablespoons Olive Oil - (You May Use Any Flavorless Oil)
In a large bowl, whisk egg and milk together until they form a frothy consistency (about 2 minutes). Add all of the remaining ingredients to this frothy mixture (everything except oil and breadcrumbs) and mix everything together.
Heat a non-stick skillet over medium heat, add half of the oil and reduce the heat to low. Now pour the egg mixture into the skillet and let it settle and cook for 1 minute. (You don’t want the skillet to be very hot as it may result in cooking the base too quickly and leaving the center of frittata uncooked.)
Spread the breadcrumbs evenly over the mixture and let it cook for 2 minutes on medium heat. Now swirl the skillet to check to see if the frittata is cooked on the bottom. (The egg mixture will have become thicker and look almost cooked if not cook for a bit longer.)
Using a large spatula, carefully flip the frittata. Then lift it up a bit and add the remaining half of the oil into the pan. Let it cook on the other side for 2-3 minutes. (This side has breadcrumbs hence it will take slightly longer to cook and create the crust.)
After 3 minutes, check on both sides to see if the frittata is evenly cooked and that it’s done in the middle. Every stove top is different hence it may take slightly more/less to cook. Always keep an eye on it while making this dish. Now transfer to a serving dish and serve hot.
Ingredients for spinach frittata with feta:
When making simple dishes like this, I have one rule: Use the best ingredients I can get my hands on.
I am a big fan of buying organic ingredients as much as I can as I know doing so helps me do my part in taking care of our planet and helping hard-working farmers continue to do what they do best: provide us with the highest quality products.
For this spinach and feta cheese frittata recipe, I used organic baby spinach (I am a big fan of the prewashed and packaged variety for the convenience), Horizon Organic eggs, organic feta cheese, and Horizon® Organic Grassfed Whole Milk, which is the secret ingredient in taking this spinach frittata recipe to the next level.
I love Horizon Organic Grassfed Whole Milk, not only because of its great refreshingly creamy taste but also because it comes from organic pastures and humanely raised happy cows that graze freely on lush pastures with access to shade, shelter, and clean drinking water for 150 days per year per organic standards.
Spanish Frittata recipe - Recipes
To fit a small pan or the Phillips Air Fryer pan
3 jumbo free-range eggs
½ chorizo sausage – sliced
1 big potato – par-boiled and cubed
½ cup frozen corn
chopped herbs of your choice – I used parsley
½ wheel of feta
Pour a good glug of olive oil in the pan of the Air Fryer(or your pan on the stove), and add the chorizo, corn and the potato. Set the Air Fryer on 180C and cook the sausage and potato until slightly browned. Break the 3 eggs into a little bowl and beat with a fork. Season with salt and pepper. Pour eggs over the potato and sausage in the pan and top with crumbed feta and chopped parsley. Cook for another 5 minutes, check and if needed cook for another minute or so. When cooked turn out on a plate and serve with a chunky tomato relish and some fresh rocket.
If you are doing it on the stove top and oven, preheat the oven to 180C and then cook the potato and sausage in a oven-proof pan on the stove top. When the potato has browned slightly, beat the eggs in a small bowl and pour over the potato and sausage. Top with feta and parsley and and bake in the oven until the eggs are set.
Start on the stovetop, finish in the oven
The key to a frittata recipe is watching it closely during the cooking! You’ll cook it in two parts: first the stovetop, then the oven. Here’s what to look out for:
- Cook on the stovetop until the top is set and the bottom is lightly browned. Don’t overcook, or it will get too browned in the oven! We like to use a spatula to pull back the sides and check to see if it’s firming up.
- Bake 10 to 12 minutes, until the top solidifies. You’ll want it to just harden into a solid texture on the top.
How to Make a Frittata
Learn how to make a frittata with this simple guide + 5 recipe variations! Perfect for any meal from brunch to dinner, they're easy and delicious.
A frittata is my #1 favorite brunch item to make at home. It’s easy and versatile, so I thought with Easter coming up this weekend, you may like a frittata recipe idea… or five! I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years. Below are a few of my favorites along with some tips.
First things first though, you may be asking… what is a frittata? Some call a frittata a crustless quiche (although, I call a quiche a crust-full frittata). It’s an egg-bake filled with yummy vegetables, herbs, and a bit of cheese. If you’re not a savory breakfast person, it’s a quick weeknight dinner option.
How To Make A Frittata
Frittatas are so simple to make! Here’s how:
- Choose a recipe variation below, and start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper.
- Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
- When the veggies are ready, stir in any spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables.
- Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.
- Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
- Allow the frittata to cool slightly before slicing and devouring!
Frittata Recipe Variations
Part of the fun of a frittata is getting creative with your vegetable and herb combinations. Here are 5 of my favorites!
- Broccoli & Feta (pictured above) & Spinach
- Spring Veggie with Asparagus
- Mixed Mushroom & Tarragon
- Caprese, with Cherry Tomatoes & Basil
Follow these tips and tricks to make an A+ frittata every time:
- Spread your veggies evenly throughout the pan before pouring in the eggs. Once you pour the egg mixture in, you won’t be moving the vegetables around much (or you’d end up with scrambled eggs!), so make sure the veggies are spaced evenly in the pan to get a final frittata with veggies in every bite.
- Change it up! Play around with these flavor combinations. If you try swapping in different herbs or vegetables, keep in mind that a good veggie:egg ratio is about 1/4 cup of veggies per egg, or 2 heaping cups of vegetables for 6-8 eggs.
- Use a cast-iron skillet. The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving. I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don’t have a skillet, go make this breakfast casserole recipe instead.
- Safety first! Don’t forget that when the cast iron skillet comes out of the oven, the handle will remain hot for a while – I’ve learned this the hard way multiple times. Place a kitchen towel on it to remind yourself not to grab it before it cools off. You can also get one of these silicone handle covers.
Frittata Serving Suggestions
If you’re serving your frittata as part of a bigger brunch, mimosas, classic french toast, banana bread, pancakes or muffins, French toast, baked oatmeal, overnight oats, blueberry scones, or fruit salad would all be great choices to go with it.
To dress up individual slices, top them with additional fresh herbs or serve with sliced avocado, dollops of lemony yogurt, or scoops of pesto, pico de gallo or tomatillo salsa.
For a weeknight dinner, I like to serve my frittata with a kale salad and some good bread.
Please let me know what your favorite frittata recipe variations are in the comments. Enjoy!