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  • RECIPE INDEX
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    • APPETIZERS
    • MAIN COURSE
    • DESSERTS
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SPANISH FRITTATA

SPANISH FRITTATA

So…it’s Sunday. It’s grey. And its freezing outside. It’s just one of those mornings when you want to do nothing but snuggle up in bed with a steaming hot cup of coffee. But I am never too lazy to whip up a delicious brunch for my husband and myself.

My Spanish Frittata is the perfect brunch for a lazy Sunday morning like today. The inspiration for this frittata comes from a spanish potato and chorizo omelette I had at a quaint little café in Madrid, Spain. I just had to recreate it when I came home.IMG_6509

I love that Frittata is a one-pan meal and goes straight from the stove to the oven. It is the best way to use up leftover ingredients in your fridge and freezer. Sauté a bunch of vegetables, meats, cold cuts in an oven proof skillet. Pour over some beaten eggs and milk, top with grated cheese and herbs if you like and bake in a preheated oven till it sets. Really it is that simple!Spanish frittata 4

Frittata is great for a breakfast party. If you do not have an oven-proof skillet, transfer the veggies and sausage to a square or rectangular oven-proof dish and cover with the egg mixture. Bake, cut it into squares and serve. Another great way to make it is in a muffin tray and you have little individual frittata muffins. You can also sauté the veggies and sausage before hand and bake it with the eggs just before your guests arrive. Honestly, Frittata is great anytime of the day.

For a really healthy low-calorie Frittata use lots of vegetables, egg whites and fat-free milk and serve it with a side of a fresh green salad.

I make Frittatas with a lot of different combinations, but this Spanish Frittata is my favorite.Spanish Frittata 5

Here’s how I make mine.

SPANISH FRITTATA
2016-02-11 22:17:23
Serves 4
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Ingredients
  1. 1 tablespoon olive oil
  2. 10 eggs
  3. ½ cup milk
  4. 1 ½ teaspoon salt
  5. ½ teaspoon pepper
  6. 1 pound frozen roasted potatoes
  7. 1 cup onion, thinly sliced
  8. 1 cut red bell peppers, thinly sliced
  9. 1 cup chorizo, cut into bit size pieces
  10. 1 teaspoon paprika
  11. ½ teaspoon chili flakes
  12. 2 tablespoon chives, chopped
  13. ¼ cup parmesan cheese, freshly grated
Instructions
  1. Preheat oven to 425*F.
  2. Whisk together eggs, milk,1 teaspoon of salt and pepper in a bowl. Set aside.
  3. Heat an ovenproof skillet with a tablespoon of oil.
  4. Add sliced onions and sauté with a pinch of salt till slightly translucent but not brown.
  5. Add chorizo and cook for 5 minutes or till sausage is cooked through.
  6. Add sliced bell peppers and sauté of 2 minutes.
  7. Add roasted potatoes, only 1 tablespoon chives, ½ teaspoon of paprika and chili flakes.
  8. Pour the egg mixture over the veggies and sausage and cook for 2 mins over medium heat till slightly set.
  9. Transfer the pan to the oven and bake for 20-25 minutes, until puffed and set in the middle.
  10. Sprinkle with parmesan cheese, remaining ½ teaspoon paprika and 1 tablespoon chives. Bake for another 3-5 minutes till the cheese is melted and brown.
  11. Serve hot.
By ANTARA CHUGH
Café RiDAN https://www.caferidan.com/
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4 comments

entegracoach.com July 7, 2017 - 6:02 AM

I couldn t get enough of the spanish omelette when I was in Barcelona and this recipe is reminiscent of that one.

notariasegura.com August 13, 2017 - 2:00 AM

I couldn t get enough of the spanish omelette when I was in Barcelona and this recipe is reminiscent of that one.

www.denalena.net September 11, 2017 - 9:43 PM

There’s a lot of controversy with this dish about putting onions in it. The Spanish specify when there’s onion in it. So it’s either tortilla espanola, or tortilla de patata, or tortilla de papas.

betturka103.com October 31, 2017 - 3:45 PM

Slide the frittata back into the pan so partially cooked side is up. Place back in oven to cook 3-4 min.

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About Me

About Me

Hi! My name is Antara and I am a food aficionado. A self-taught cook, baker, cake decorator, and the girl behind this new blog – Cafe Ridan.

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