Spanish Potato Frittata

1. 1

   Microwave or bake the potatoes in their skins until done but still firm.

2. 2

   When cool enough to handle, peel, and slice 1/4 inch thick.

3. 3

   Heat 1 tablespoon of the oil in a large skillet.

4. 4

   Add the onion and saute over medium heat until lightly browned.

5. 5

   Combine beaten eggs with the potatoes and onions in a mixing bowl.

6. 6

   Season with salt and pepper.

7. 7

   Heat the remaining 1 tablespoon oil in the same skillet.

8. 8

   Pour in the potato mixture.

9. 9

   Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.

10. 10

    Slide the frittata out onto a plate.

11. 11

    Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down.

12. 12

    Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.

13. 13

    Slide the frittata back onto the plate, let cool for a few minutes, cut into 4 wedges and serve at once, passing around some salsa for topping, if desired.

14. 14

    Spanish Potato Frittata (this page)

15. 15

    Beer-Stewed Pinto or Pink Beans (page 116)

16. 16

    Warm flour tortillas

17. 17

    Sliced tomatoes and bell peppers

18. 18

    Tropical Fruit Medley (page 244)

19. 19

    Calories: 254

20. 20

    Total Fat: 12g

21. 21

    Protein: 10g

22. 22

    Carbohydrate: 24g

23. 23

    Cholesterol: 273mg

24. 24

    Sodium: 76mg

* Per serving · 4 servings · Values may vary.