Spud's Mackin' Frittata
Crispy Potato and Onion Skillet Egg Bake
40 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
If Spain and the American diner had a baby, it would probably be this frittata: a thrifty, hearty egg dish starring crispy potatoes and sweet onions. Tonight, the humble spud goes highbrow, no cheese required.
Equipment needed
- Oven-safe skillet
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400 F. In a large oven-safe skillet, heat olive oil over medium heat.
- 02Add the potatoes and a generous pinch of salt. Cook, turning occasionally, until potatoes are tender and starting to brown, about 12 minutes.
- 03Stir in onion and another pinch of salt. Continue cooking until the onion is very soft and the potatoes are golden, about 8 minutes.
- 04Sprinkle paprika and oregano over the vegetables; stir well and cook 1 minute to bloom the spices.
- 05In a large bowl, whisk eggs with a few grinds of black pepper and another pinch of salt until just blended.
- 06Pour eggs evenly over the potato-onion mixture. Gently shake the pan to settle everything. Cook on the stovetop until the edges begin to set, about 2 minutes.
- 07Transfer skillet to the oven. Bake until the eggs are puffed and set in the center, 12 to 15 minutes.
- 08Let the frittata rest in the pan for 5 minutes before slicing and serving.
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