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Eggsistential Crisis

Spanish-inspired Potato and Onion Frittata

40 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Carb
Herb's take

Inspired by Spain's iconic tortilla, this frittata is dinner-worthy and entirely pantry-powered. Get ready for crispy potatoes, tender onions, and jammy eggs, all in one skillet.

Equipment needed
  • Oven-safe 10- to 12-inch skillet

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 375°F.
  2. 02
    In a 10- to 12-inch oven-safe skillet, heat the oil over medium heat. Add the potatoes and onion, stirring to coat. Sprinkle with 1/2 teaspoon salt, cover, and cook for 15 minutes, stirring occasionally, until potatoes are just tender but not falling apart.
  3. 03
    Uncover and increase heat to medium-high. Continue cooking, stirring gently, until potatoes and onions are golden and some edges crisp, about 6-8 minutes. Sprinkle in the paprika and black pepper, stir, and cook 1 minute more.
  4. 04
    In a large bowl, beat the eggs with 1/2 teaspoon salt until well mixed. Pour eggs over the potato-onion mixture in the skillet, tilting the pan to distribute evenly.
  5. 05
    Reduce heat to medium-low. Cook without stirring until the bottom is set and the edges look firm, about 5-7 minutes.
  6. 06
    Transfer the pan to the oven and bake until the frittata is just set in the center, 10-12 minutes.
  7. 07
    Let rest 5 minutes, then loosen edges with a spatula and slide onto a cutting board. Slice into wedges and serve warm or at room temperature.

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