Crispy Potato and Onion Frittata
This easy Spanish recipe is ready in about 30 minutes and makes 4 servings. The main ingredients are eggs, potatoes and onion. It is vegetarian and gluten-free. It is on the lighter side, at about 320 calories and 16 g of protein per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
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Ingredients
For 4 servings
- 8eggs
- 400 gpotatoes
- 1onion
- 3 tbspolive oil
- 1 tspsalt
- 1 pinchblack pepper
Instructions
- Peel and thinly slice the potatoes and onion into rounds about 3mm thick.
- Heat olive oil in a 25cm oven-safe skillet over medium heat. Add the potato and onion slices, season with salt, and cook for 12 minutes, turning occasionally, until potatoes are tender and lightly golden.
- Beat the eggs with black pepper in a bowl, then pour evenly over the potatoes. Cook on the stove for 5 minutes until the edges begin to set.
- Place the skillet under a preheated broiler for 4-5 minutes until the top is golden and puffed. Let cool for 2 minutes, then slide onto a plate and slice into wedges.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 16 g
- Fat
- 18 g
- Carbs
- 24 g
Approximate values for one serving.
About this recipe
- Cuisine: Spanish
- Diet: vegetarian, gluten-free
- In cookbook: Budget-Friendly Meals
