Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.

Everyday Food, November 2003

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Recipe Summary

prep:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.

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  • Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.

  • In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.

Cook's Notes

You can use leftover boiled or baked potatoes in place of the raw ones. Simply slice them and add to the onion mixture at the end of step 2. It's okay if the potatoes do not cook evenly. Some will be browned; some will only be translucent.

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Reviews (5)

55 Ratings
  • 5 star values: 9
  • 4 star values: 19
  • 3 star values: 20
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
05/19/2013
This is a simple & delicious recipe. Guests for brunch today were delighted with this. I served it with garlic mayonnaise as suggested - Together? - To. Die. For!
Rating: Unrated
01/08/2010
Oops, sorry! I did slice the potatoes from the can. Or, you can use canned sliced potatoes. Either one works perfectly in this and saves a lot of time.
Rating: Unrated
01/08/2010
This is very versatile and comes out perfectly every time. It's really delicious and satisfying. On one occasion, I substituted fresh thyme for the rosemary. On another, I used fresh tarragon. Next time, I'm going to use some basil, I always make a few extra potatoes to use leftover in this, which saves on prep time. I made it one night with canned whole potatoes and no one had a clue. You must try this frittata. You'll be making it all the time.
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Rating: Unrated
02/24/2008
I did make an aioli to go with this, and it really put it over the top. Yum!
Rating: Unrated
02/24/2008
I did make an aioli to go with this, and it really put it over the top. Yum!
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