A frittata to enjoy as an easy morning breakfast or quick dinner.
||Place about half the olive oil in a large ovenproof skillet, preferably non-sick, and turn the heat to medium. Add the potato slices and season liberally with salt and pepper.
||Cook, turning gently from time to time, until they soften, about 20 minutes. Remove with a slotted spoon.
||Add the remaining oil to the pan, followed by the onion and red pepper and cook, stirring occasionally, until nice and soft, about 10 minutes.
||Add the garlic and cook another 2 minutes.
||Pre-heat oven to 375° F (190° C).
||Return the potatoes to the skillet and turn the heat to medium-low. Continue to cook, turning with a spatula, for about 5 more minutes. Beat the eggs with the parsley.
||Turn the heat to low and pour the eggs over the potatoes. Shake the pan to distribute the eggs evenly and cook, undisturbed for about 5 minutes.
||Transfer to the oven and bake until the mixture is set, about 10 minutes more. Remove the pan and cool to room temperature before cutting into chunks or wedges; serve.
There are 190 calories in 1 serving of Spanish Potato Frittata.
Calorie split: 60% fat, 27% carbs, 13% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
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