Tortilla Española (Potato and Onion Frittata)
A layered potato, onion, and egg skillet dish makes a versatile one-pan meal, easily customized with ham, sausage, or cheese.
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Instructions
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Peel and thinly slice potatoes (1/4 inch thick) or cut into 1/2-inch cubes.
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Soak cut potatoes in salted water for 15 minutes, then drain and pat dry.
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Thinly slice the onion.
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In a large nonstick ovenproof skillet, heat 2 tablespoons oil over medium heat.
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Add sliced onion and cook until soft and golden.
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Toss dried potatoes with the remaining 2 tablespoons oil, salt, and pepper in a large bowl.
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Add potatoes to the skillet with the onion.
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Cover and cook potatoes over low heat until tender, stirring occasionally.
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Whisk eggs and cream with salt and pepper in the large bowl.
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Pour egg mixture over potatoes and onion in the skillet. Sprinkle with parsley or cilantro if desired.
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Cook over low heat until eggs are mostly set, about 5-8 minutes.
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Invert a plate over the skillet to flip the frittata onto it.
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Slide the frittata back into the skillet, browned side up, and cook for a few more minutes.
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Cut into wedges and serve.