"This classic egg and potato dish is called a tortilla in Spain. Serve it warm or at room temperature for breakfast or at brunch."
Spanish Frittata
3 TB. olive oil
1 large russet potato (about 13 oz.) peeled, thinly sliced
1 medium onion, thinly sliced
1 large red bell pepper, seeded, sliced
1 TB. chopped fresh thyme or 1 tsp. dried
6 large eggs
1/2 cup grated Parmesan cheese
2 TB. chopped fresh parsley
2 TB. drained caper
1. Heat 2 TB. oil in 12" non-stick skillet over medium heat. Layer half of potato, onion and bell pepper slices in skillet. Season with salt and pepper. Repeat layering and seasoning. Cover and cook until tender, stirring and turning frequently with spatula, about 20 minutes. Sprinkle thyme over. Cool slightly.
2. Whisk eggs in large bowl to blend. Season with salt and pepper. Add potato mixture to eggs. Wipe skillet clean. Heat 1 TB. of oil in same skillet over medium-low heat. Pour egg mixture into skillet; sprinkle with cheese. Cover and cook until eggs are just set, about 10 minutes. Slide frittata onto platter. Sprinkle parsley and capers over. Cut into wedges and serve. Makes 4 servings
Source: Bon Appetit mag. August-1994
Spanish Frittata
3 TB. olive oil
1 large russet potato (about 13 oz.) peeled, thinly sliced
1 medium onion, thinly sliced
1 large red bell pepper, seeded, sliced
1 TB. chopped fresh thyme or 1 tsp. dried
6 large eggs
1/2 cup grated Parmesan cheese
2 TB. chopped fresh parsley
2 TB. drained caper
1. Heat 2 TB. oil in 12" non-stick skillet over medium heat. Layer half of potato, onion and bell pepper slices in skillet. Season with salt and pepper. Repeat layering and seasoning. Cover and cook until tender, stirring and turning frequently with spatula, about 20 minutes. Sprinkle thyme over. Cool slightly.
2. Whisk eggs in large bowl to blend. Season with salt and pepper. Add potato mixture to eggs. Wipe skillet clean. Heat 1 TB. of oil in same skillet over medium-low heat. Pour egg mixture into skillet; sprinkle with cheese. Cover and cook until eggs are just set, about 10 minutes. Slide frittata onto platter. Sprinkle parsley and capers over. Cut into wedges and serve. Makes 4 servings
Source: Bon Appetit mag. August-1994