Spanish Frittata
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Olive Oil1 medium
Onion (thinly sliced)1 large
Red Bell Pepper (seeded, sliced)1 tbsp
Thyme (chopped fresh)6 large
Egg1 cup
Grated Parmesan Cheese2 tbsps
Parsley (chopped fresh)2 tbsps
Capers (drained)Directions:
1
Cut into wedges and serve
2
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat
3
Layer half of potato, onion and bell pepper slices in skillet
4
Season with salt and pepper
5
Repeat layering and seasoning
6
Cover and cook until potatoes and vegetables are tender, stirring and turning frequently with spatula, about 20 minutes
7
Sprinkle thyme over
8
Cool slightly
9
Whisk eggs in large bowl to blend
10
Season with salt and pepper
11
Add potato mixture to eggs
12
Wipe skillet clean
13
Heat 1 tablespoon oil in same skillet over medium-low heat
14
Pour egg mixture into skillet; sprinkle with cheese
15
Cover and cook until eggs are just set, about 10 minutes
16
Slide frittata onto platter
17
Sprinkle parsley and capers over
18
Cut into wedges and serve
19
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat
20
Layer half of potato, onion and bell pepper slices in skillet
21
Season with salt and pepper
22
Repeat layering and seasoning
23
Cover and cook until potatoes and vegetables are tender, stirring and turning frequently with spatula, about 20 minutes
24
Sprinkle thyme over
25
Cool slightly
26
Whisk eggs in large bowl to blend
27
Season with salt and pepper
28
Add potato mixture to eggs
29
Wipe skillet clean
30
Heat 1 tablespoon oil in same skillet over medium-low heat
31
Pour egg mixture into skillet; sprinkle with cheese
32
Cover and cook until eggs are just set, about 10 minutes
33
Slide frittata onto platter
34
Sprinkle parsley and capers over