Spanish Frittata with Cubed Potatoes

Ingredients :

  • 1.5 lb russet potatoes scrubbed
  • 6 no egg
  • 2 tsp olive oil
  • 1 no onion
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper

Directions :

  1. Preheat the oven to 400 °F.
  2. Put the potatoes in a non-stick skillet on the stove and cover with cold Turn the heat to medium-high and cook until the potatoes are easily pierced with a knife, about 15 minutes.
  3. Drain the potatoes well, remove them from the skillet, and set aside. Then peel and cut into 1-inch cubes.
  4. Put the eggs, salt, and pepper in a bowl and mix well.
  5. Return the skillet to the stove and turn the heat to medium-high. Add onion and cook about 5 minutes until soft. Add the cubed potatoes.
  6. Pour the egg mixture over the potatoes and Press down with a spatula to make an even layer and shake gently to prevent sticking. Lower to medium heat and cook about 7 minutes.
  7. Transfer the skillet to the oven and cook until the frittata is completely set, about 5
  8. Gently loosen the frittata from the Place a serving plate over the skillet and carefully flip the frittata onto the plate.
  9. Slice into 4 wedges. Serve warm.

Serves 4


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