Spanish Frittata

Breakfast / Brunch

Spanish Frittata

Purists might balk, but this frittata, inspired by Tortilla Españgola, is less fussy and equally tasty as breakfast, brunch, lunch, or dinner any day.


12 servings

Total Time

Print Recipe

Share Recipe







Preheat oven to 450°.

Heat 1 Tbsp. oil in an oven-safe 10-inch nonstick skillet over medium-high. Add Serrano and cook until crisp, 35 minutes; transfer to a paper-towel-lined plate. Reserve drippings in skillet; add remaining 3 Tbsp. oil to skillet and heat over medium until shimmering.

Add potatoes and onion; cook, covered until potatoes softened and onion translucent, 10 minutes, stirring occasionally; uncover and cook until vegetables lightly browned, 5 minutes more. Add garlic; cook until fragrant, 1 minute.

Meanwhile, whisk together eggs, half-and-half, salt, and pepper.

Stir cheese, parsley, and Serrano into egg mixture.

Pour egg mixture into skillet; stir to combine and cook until eggs just start to set, 12 minutes. Transfer skillet to oven; bake frittata until eggs are puffed and set, about 12 minutes. Loosen frittata edges with a spatula, transfer to a plate, and serve.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 207

% Daily Value*

Total Fat 14g 21%

Saturated Fat 5g 25%

Cholesterol 140mg 46%

Sodium 487mg 20%

Carbs 10g 3%

Protein 10g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!