Potato and Onion Frittata. Tortilla Española (Potato and Onion Frittata). Written by. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This potato and egg frittata came to South America from Spain, where it is often cut into small wedges and served as tapas. Steam the potatoes until tender, about eight minutes, and set aside.

Place potatoes in medium saucepan with enough water to cover by one inch. This is my recipe for delicious home made potato and egg frittata. In a small non-stick frying pan, heat oil over a medium heat. You can have Potato and Onion Frittata using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Potato and Onion Frittata

It's 3 of potatoes medium sized.
Prepare 2 of onions large.
It's 1 clove of garlic.
It's 5 of eggs large.
It's 1 ½ Tablespoons of balsamic Vinegar.
You need 1 teaspoon of brown sugar.
It's ½ teaspoon of salt.
Prepare ½ teaspoon of black pepper.
It's ¼ teaspoon of paprika powder.
It's ½ teaspoon of Chilli flakes.
Prepare 1 teaspoon of Basil dried (you can add fresh if you want).
It's 3 tbsps of olive oil.
You need ½ Cup of Sausages Chorizos or (Optional).
Prepare 1 Tbsp of Parmesan Cheese (Optional).
You need 2 Tbsps of Mozzarella Cheese (Optional).
Prepare 2 Tbsps of Cheddar Cheese (Optional).

This recipe for potato and caramelized onion frittata uses simple pantry ingredients and is easy to make. It's a great dinner, breakfast or brunch option However, I've made this meatless potato and caramelized onion frittata recipe for years since it's so good - and it's satisfying enough that no one. Heat the skillet you are going to use or any other pan you have and add the olive oil. Once the oil is hot, add the potato chunks and the onion and allow to caramelized and brown slightly.

Potato and Onion Frittata instructions

Peel and slice the potatoes in 1/4 to 1/2″ slices. Parboil them for about 5 minutes in salted water. Until fork tender..
Slice the onions and cook them in 2 tbsp olive oil, over low heat, for about 10 minutes. Midway through the frying, add the chorizos/Sausages (I added Chorizos). After 10 minutes add the balsamic Vinegar. Then add the brown sugar and give the onions 2 more minutes. Remove from pan..
Mix the eggs with the paprika, cayenne, salt, pepper and Basil. Grate the garlic clove in there as well..
Add 1 more tbsp oil to the pan and arrange the potato slices covering the base of the pan. Top them with the onions. Pour the egg mixture all over the dish..
Top that with a mixture of Parmesan, Mozarella and Cheddar Cheese if you’d like..
Now lower the temperature and cook the frittata on the stove for about 15 to 20 minutes. I used my oven and baked it at 180°C for 15 minutes..

Add the potatoes and onion and coat well with the oil. Frittata is an Italian classic perfect for any meal of the day, even a special-occasion brunch. Here, market-fresh red onions and potatoes take center stage. —Maria Regakis, Somerville, Massachusetts. This delicious Potato Frittata has sharp cheddar cheese, thinly sliced potato, and scallions for a flavorful savory breakfast dish. It can feed a crowd, and leftovers keep beautifully!