Spanish Potato And Egg Frittata Recipe

Name: Spanish Potato And Egg Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 2 tablespoons butter; 1 large russet potato, peeled and thinly sliced; 1 medium onion, thinly sliced; 1 large red bell pepper, seeded and sliced (or use half green and half red bell pepper); 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped; 6 large eggs; 3 tablespoons whipping cream or 3 tablespoons half-and-half; salt and pepper; 1/2 cup grated parmesan cheese (or to taste); 2 tablespoons capers (optional but good to use); 1/4 cup chopped fresh parsley

Servings: persons

2 tablespoons oil
2 tablespoons butter
1 large russet potato, peeled and thinly sliced
1 medium onion, thinly sliced
1 large red bell pepper, seeded and sliced (or use half green and half red bell pepper)
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
6 large eggs
3 tablespoons whipping cream or 3 tablespoons half-and-half
salt and pepper
1/2 cup grated parmesan cheese (or to taste)
2 tablespoons capers (optional but good to use)
1/4 cup chopped fresh parsley

1
Heat oil in a 12-inch skillet over medium heat.
2
Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
3
Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
4
Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
5
Sprinkle the thyme over and then cool slightly.
6
In a bowl whisk eggs with cream, and season with salt and pepper.
7
Add the potato mixture to the eggs and whipe the skillet clean.
8
In the same skillet, heat about 1 tablespoon oil over medium-low heat.
9
Pour the egg/potato mixture into the skillet.
10
Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
11
Slide the frittata onto a platter.
12
Sprinkle with parsley and capers.
13
Cut into wedges and serve.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons oil, 2 tablespoons butter, 1 large russet potato, peeled and thinly sliced, 1 medium onion, thinly sliced, and more.

Yes, Spanish Potato And Egg Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Potato And Egg Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions