The Spuddy Buddy Frittata
Spanish-inspired potato and onion egg bake for dinner
40 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the classic Spanish tortilla, this dish transforms humble eggs, potatoes, and onions into a dinner-worthy frittata. You’ll master slow-cooked potatoes and egg setting without dairy, because science has your back.
Equipment needed
- 10-inch oven-safe nonstick or seasoned skillet
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Place an oven-safe 10-inch nonstick or well-seasoned skillet on the stove.
- 02Heat olive oil over medium heat. Add sliced potatoes and onions, stirring to coat. Season generously with salt and black pepper. Cook, stirring occasionally, until potatoes are tender and onions are translucent but not browned, 15-18 minutes.
- 03Crack eggs into a large bowl and whisk until fully blended. Stir in 1/2 tsp salt, 1/4 tsp black pepper, and paprika.
- 04Once potatoes and onions are done, use a slotted spoon to transfer them into the eggs, mixing gently to avoid breaking up the potato slices. Let stand 2 minutes.
- 05Wipe any excess oil from the skillet, leaving a thin coating. Pour the egg, potato, and onion mixture back into the skillet. Level out the top with a spatula.
- 06Cook over medium-low heat until the edges set and the center is just starting to thicken, about 5-7 minutes.
- 07Transfer the skillet to the oven. Bake until just set in the center, 10-12 minutes. It should puff slightly and resist a gentle poke.
- 08Remove from oven and let rest 5 minutes before slicing into wedges. Serve warm or at room temperature.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.