Spanish Frittata
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Spanish Frittata' — USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion (public domain, federal). No changes; naturally gluten-free. Filed as a distinct formulation from the pool's Vegetable Frittata: a potato-based Spanish-style frittata with a par-cook and oven finish.
A classic potato-and-egg frittata: par-cooked russet potatoes and onion are set with seasoned eggs, started on the stove and finished in the oven, then sliced into wedges.
Why this complexity: potatoes par-cooked before the eggs go in; stovetop-to-oven finish.
Ingredients
- 2 russet potatoes (about 1 1/2 pounds), scrubbed
- 6 eggs
- 2 teaspoons vegetable oil
- 1 medium yellow onion, peeled and chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Method
- Preheat the oven to 400°F.
- Place the potatoes in a nonstick skillet, cover with cold water, and bring to a boil over medium-high heat. Cook about 15 minutes, until a knife pierces them easily.
- Drain the potatoes and let them cool. Peel and cut into 1-inch cubes.
- Whisk the eggs with the salt and pepper in a bowl.
- Return the skillet to medium-high heat, add the oil, and cook the onion about 5 minutes, until soft. Add the cubed potatoes and spread into an even layer.
- Pour the egg mixture over the potatoes and onion. Press gently with a spatula to level, shake the pan lightly, then lower the heat to medium and cook about 7 minutes, until the edges are set.
- Transfer the skillet to the oven and cook about 5 minutes more, until the eggs are completely set.
- Loosen the edges, invert onto a plate, slice into 4 wedges, and serve warm.
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Testimony
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