Spanish Tortilla Frittata

Spanish Tortilla Frittata



Thinly sliced potatoes are baked into this seasoned egg dish. It is easy to make and serves as a very satisfying and delicious breakfast meal.

Spanish Tortilla Frittata

2 + 1 Tbsp avocado oil, coconut oil ~or~ extra-virgin olive oil
2 medium potatoes thinly sliced
1/2 large onion, thinly sliced & chopped
4 garlic cloves, minced
3/4 cup sweet bell pepper, diced
1/4 cup fresh parsley and/or cilantro greens, de-stemmed & roughly chopped
8 eggs
1 Tbsp plain unsweetened yogurt
1/4 cup feta cheese, crumbled
1/2 tsp sea salt, divided
1/5 tsp black pepper
~Required Tools~
Large Cast Iron Frying Pan

Prepare ingredients. Peel potatoes and cut out the eyes as necessary; then thinly slice the potatoes into 1/4-inch rounds and set aside in a bowl. Thinly slice the red onion then chop; add to the bowl of potatoes. Mince four cloves of garlic and set aside in a separate bowl with the diced bell pepper. De-stem the herbs and roughly chop, then transfer to a bowl with the crumbled feta.

Cook vegetables. In a large non-stick frying pan add a couple tablespoons of cooking oil and warm over medium heat. Add the sliced potatoes and diced onion and sprinkle with 1/4 teaspoon of sea salt. Sauté for 10 to 15 minutes or when the potatoes have become tender and can be broken with a fork; stir occasionally.

When the potatoes are tender, add the minced garlic and diced bell pepper; cook for about 4 to 5 minutes longer. When the vegetables are fully cooked remove from heat and set aside.

Preheat oven. Now is a good time to preheat the oven to 375 degrees F. Ensure the oven is empty and that the rack is placed in the middle of the oven .

Prepare eggs. Break the eggs into a medium-large bowl and then mix the eggs well with a fork. Add the yogurt, chopped herbs, crumbled feta, 1/4 teaspoon of sea salt and the black pepper to the mixed eggs and stir to combine; then set aside.

Rub one tablespoon of coconut oil unto the surface of a large cast iron pan. Layer half of the potato mixture unto the bottom of the pan then add 1/4 of the combined egg mixture. Spread out the egg over the potatoes and then give the pan a little bit of a shake to mix the egg well into the potatoes. Next layer on the remaining potato mixture then top with the remaining egg mixture. Spread out the egg evenly over the potatoes and with a fork gently move the potatoes slightly to get the egg mixture mixed in.
Spanish Tortilla Frittata

Bake. Place the cast iron frying pan with the Spanish omelet mixture in the oven. Bake for 15 to 20 minutes, or when the center of the frittata is firm and no longer jiggles. Remove the frittata from the oven and allow to cool for a few minutes before cutting. The frittata can be cut into slices and best served warm. Serve with a dollop of sour cream and/or salsa. Enjoy.

Recipe shared by: J. Marshall

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