Spanish Inspired Frittata Recipes

Steps:

• Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
• Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
• Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
• Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
• Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.

Steps:

• Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
• Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.

Steps:

• Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
• Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
• Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
• Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. Layer half of potato, onion and bell pepper slices in skillet. Season with salt and pepper. Repeat layering and seasoning. Cover and cook until potatoes and vegetables are tender, stirring and turning frequently with spatula, about 20 minutes. Sprinkle thyme over. Cool slightly.
• Whisk eggs in large bowl to blend. Season with salt and pepper. Add potato mixture to eggs. Wipe skillet clean. Heat 1 tablespoon oil in same skillet over medium-low heat. Pour egg mixture into skillet; sprinkle with cheese. Cover and cook until eggs are just set, about 10 minutes. Slide frittata onto platter. Sprinkle parsley and capers over. Cut into wedges and serve.

Steps:

• Pre-cook the potato. Microwave potato for 7-10 minutes.
• Saute chopped onion in olive oil over low to med low heat. Cook until onion has caramelized (apx 10 min). Watch and stir frequently.
• Add chopped (cooked) potato to caramelized onion. Saute another 10 minute until potato is golden. Scramble eggs for 1-2 min with dash of milk.
• Lower heat then sprinkle cheese over onion and potato stir and add egg mixture- lower heat again (cooking eggs slowly will make them fluffy) stir Continually to keep form burning. Sometimes I will remove pan form heat before I put my egg mixture in, then put it back after it cools down.
• Cook for another 1 or 2 minutes until eggs are no longer runny.
• Serve!

Steps:

• Set oven to 325°F.
• Peel potatoes and cut in half lengthwise. Then cut each half into slivers about the thickness of a fat coin.
• Using an oven-safe pan, sauté the oil, potatoes, onion, garlic, parsley, thyme.
• While frying the vegetables, beat eggs with a generous amount of salt and some pepper. Set aside.
• When potatoes are half-way done, add tomato and continue to sauté until potatoes and tomatoes are fully cooked. This means that the juices that the tomatoes give-off are pretty well evaporated. The vegetables should be tender with not too much moisture in the pan, otherwise the eggs won't set as well.
• Lightly press the potato mixture down into the pan to form a flat layer.
• Pour eggs over the potatoes. You can keep the burner on, but the eggs don't really cook at this step.
• Evenly sprinkle grated cheddar cheese on top of eggs.
• Put pan in the oven and bake until the eggs set, about 20 minutes.
• Cut into slices and serve. Can be served warm, room temperature, and leftovers can be consumed straight out of the fridge!