Classic Spanish Frittata

This Spanish-style frittata offers a satisfying balance of high-quality protein from eggs and complex carbohydrates from potatoes to keep you energized.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 medium russet potatoes, scrubbed · 291 kcal in the whole recipe
• 6 large eggs · 477 kcal in the whole recipe
• 2 teaspoons vegetable oil · 80 kcal in the whole recipe
• 1 medium yellow onion, peeled and chopped · 49 kcal in the whole recipe
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

Method

1. Preheat your oven to 400°F (200°C). Place the potatoes in a non-stick skillet, cover with cold water, and boil over medium-high heat for about 15 minutes until tender. Drain, let cool slightly, then peel and cut into 1-inch cubes.

   

2. In a medium bowl, whisk the eggs with salt and black pepper until well combined and slightly frothy.

   

3. Return the skillet to the stove over medium-high heat and add the vegetable oil. Sauté the chopped onion for about 5 minutes until soft, then stir in the cubed potatoes.

   

4. Pour the egg mixture evenly over the potatoes and onions. Press down gently with a spatula to create an even layer, reduce the heat to medium, and cook for about 7 minutes, shaking the pan gently to prevent sticking.

   

5. Transfer the skillet to the preheated oven and bake for about 5 minutes until the frittata is completely set. Carefully invert onto a serving plate, slice into 4 wedges, and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.