Spanish Tortilla, Potato & Onion Frittata - How to Make Spanish Tortilla Recipe Demo

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: egg whites

💰Cheaper: egg substitutes

Egg whites reduce cholesterol while maintaining protein.

onion

🥗Healthier: leeks

💰Cheaper: scallions

Leeks provide a milder flavor and are often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients, while frozen options save prep time.

Peel and very thinly slice 2 pounds of russet potatoes using a mandolin.

Slice an entire onion or dice it if preferred.

Heat 4 tablespoons of Spanish olive oil in a large cast iron skillet over medium heat.

Add the sliced potatoes to the skillet and cook, stirring frequently, until golden and cooked through, about 20 minutes.

Ensure to scoop up any slices that stick to the bottom of the pan to avoid burning.

Once the potatoes are golden, transfer them to a bowl using a slotted spoon or spatula.

In the same skillet, sauté the onions in the remaining olive oil until lightly browned.

Beat 8 medium eggs in a bowl.

Combine the cooked potatoes and onions, then season with salt and black pepper, mixing well.

Pour the beaten eggs over the potato and onion mixture, smoothing it out in the skillet.

Wipe out the skillet with a paper towel and add 2 tablespoons of Spanish olive oil.

Carefully pour the egg, potato, and onion mixture back into the skillet and flatten it out.

Cook over low heat until golden on the bottom, about 10 minutes, checking for doneness by observing the edges where the egg is setting.

Instead of inverting onto a plate, use the broiler on low for 10 minutes to cook the top.

Check if the frittata releases from the pan using a spatula.

Carefully shake the frittata out of the pan onto a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens