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Spanish Frittata

All You DECEMBER 2007

  • Yield: 4 Servings
  • Cook time: 20 Minutes
  • Prep time: 10 Minutes
  • Cost Per Serving:$2.05

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 346
  • Fat: 22g
  • Saturated fat: 5g
  • Protein: 24g
  • Carbohydrate: 12g
  • Fiber: 4g
  • Cholesterol: 450mg
  • Sodium: 884mg
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Spanish Frittata Recipe

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