Spanish Frittata

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 346
Fat 22 g
Satfat 5 g
Protein 24 g
Carbohydrate 12 g
Fiber 4 g
Cholesterol 450 mg
Sodium 884 mg


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


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.

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.

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.

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


December 2007
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