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Spanish Frittata

Prep time 10 mins
Cook time 20 mins
Yield 4 Servings

Ingredients

  • 6 baby Yukon Gold potatoes or 2 medium Yukon Gold potatoes (10 oz.), diced
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 red bell pepper, seeded and diced
  • 8 large eggs
  • 1/2 pound ham, diced
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 346
  • fat 22 g
  • satfat 5 g
  • protein 24 g
  • carbohydrate 12 g
  • fiber 4 g
  • cholesterol 450 mg
  • sodium 884 mg

How to Make It

  1. Bring 1 1/2 quarts water to boil in a medium pot. Add potatoes and 1 tsp. salt. Lower heat and simmer until potatoes are tender but not falling apart, 8 minutes. Drain and set aside.

  2. Warm oil over medium heat in a large nonstick skillet with an ovenproof handle. Add onion and cook until softened, 3 minutes. Add bell pepper and cook until softened, stirring occasionally, 2 minutes. Add potatoes and 1/2 tsp. salt and cook, stirring, until they just start to brown, 6 to 8 minutes.

  3. Preheat broiler. Whisk together eggs, ham and parsley; season mixture with pepper. Distribute vegetables evenly in pan and pour in egg mixture. Cook over medium-low heat, occasionally sliding a thin spatula around edges of pan to loosen eggs as they set. Continue to cook until frittata is set except for top, 7 minutes.

  4. Place pan under broiler and cook until top is golden, 1 to 2 minutes. Cut into wedges and serve.