-
1
Microwave or bake the potatoes in their skins until done but still firm.
-
2
When cool enough to handle, peel, and slice 1/4 inch thick.
-
3
Heat 1 tablespoon of the oil in a large skillet.
-
4
Add the onion and saute over medium heat until lightly browned.
-
5
Combine beaten eggs with the potatoes and onions in a mixing bowl.
-
6
Season with salt and pepper.
-
7
Heat the remaining 1 tablespoon oil in the same skillet.
-
8
Pour in the potato mixture.
-
9
Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.
-
10
Slide the frittata out onto a plate.
-
11
Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down.
-
12
Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.
-
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
Spanish Potato Frittata (this page)
-
15
Beer-Stewed Pinto or Pink Beans (page 116)
-
16
Warm flour tortillas
-
17
Sliced tomatoes and bell peppers
-
18
Tropical Fruit Medley (page 244)
-
19
Calories: 254
-
20
Total Fat: 12g
-
21
Protein: 10g
-
22
Carbohydrate: 24g
-
23
Cholesterol: 273mg
-
24
Sodium: 76mg
