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Dinner: Spanish Potato Frittata
A frittata to enjoy as an easy morning breakfast or quick dinner.
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Get it now →Ingredients
6 large eggs
1/3 cup olive oil
1 tsp garlic, minced
1 large onion, sliced
1/2 cup fresh parsley, minced
1 lb red potatoes, peeled & diced
1 large red bell pepper, sliced
Instructions
1. Place about half the olive oil in a large ovenproof skillet, preferably non-sick, and turn the heat to medium. Add the potato slices and season liberally with salt and pepper.
2. Cook, turning gently from time to time, until they soften, about 20 minutes. Remove with a slotted spoon.
3. Add the remaining oil to the pan, followed by the onion and red pepper and cook, stirring occasionally, until nice and soft, about 10 minutes.
4. Add the garlic and cook another 2 minutes.
5. Pre-heat oven to 375° F (190° C).
6. Return the potatoes to the skillet and turn the heat to medium-low. Continue to cook, turning with a spatula, for about 5 more minutes. Beat the eggs with the parsley.
7. Turn the heat to low and pour the eggs over the potatoes. Shake the pan to distribute the eggs evenly and cook, undisturbed for about 5 minutes.
8. Transfer to the oven and bake until the mixture is set, about 10 minutes more. Remove the pan and cool to room temperature before cutting into chunks or wedges; serve.
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Get it now →Nutrition Facts
Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 190 kcal | ||
| Fat 12.82 g | ||
| Carbohydrate 12.79 g | ||
| Protein 6.3 g | ||
| Iron 66 mg | ||
| Calcium 28 mg | ||
| Cholesterol 159 mg | ||
| Monounsaturated Fat 7.95 g | ||
| Polyunsaturated Fat 1.52 g | ||
| Saturated Fat 2.43 g | ||
| Sodium 59 mg | ||
| Sugar 2.56 g | ||
| Potassium 401 mg | ||
| Vitamin A 184 mcg | ||
| Vitamin C 752 mg | ||
| Fiber 1.8 g | ||
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