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Steam the potatoes until tender, about eight minutes, and set aside. 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.

Alright, don’t linger, let’s approach this potato and onion frittata formula with 16 materials which are surely easy to acquire, and we have to process them at the very least through 6 tips. You should invest a while on this, so the resulting food could be perfect.

Composition for Potato and Onion Frittata:

1. Need 3 for potatoes medium sized
2. Take 2 - onions large
3. Take 1 clove of garlic
4. Prepare 5 - eggs large
5. Require 1 ½ Tablespoons of balsamic Vinegar
6. Need 1 teaspoon brown sugar
7. Get ½ teaspoon for salt
8. Make ready ½ teaspoon for black pepper
9. Take ¼ teaspoon for paprika powder
10. You need ½ teaspoon for Chilli flakes
11. Make ready 1 teaspoon of Basil dried (you can add fresh if you want)
12. Get 3 tbsps olive oil
13. Require ½ Cup Sausages Chorizos or (Optional)
14. Require 1 Tbsp - Parmesan Cheese (Optional)
15. Take 2 Tbsps - Mozzarella Cheese (Optional)
16. Prepare 2 Tbsps Cheddar Cheese (Optional)

You saved Asparagus, Potato, and Onion Frittata to your Favorites. 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. Learn how to make Spinach, Onion and Potato Frittata.

Potato and Onion Frittata process:

1. Peel and slice the potatoes in 1/4 to 1/2″ slices. Parboil them for about 5 minutes in salted water. Until fork tender.
2. 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.
3. Mix the eggs with the paprika, cayenne, salt, pepper and Basil. Grate the garlic clove in there as well.
4. 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.
5. Top that with a mixture of Parmesan, Mozarella and Cheddar Cheese if you’d like.
6. 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.

Place potatoes in a medium saucepan, and cover with water. Make it your Own: This sweet potato frittata can be filled with a variety of vegetables. I used spinach and caramelized onions in this dish because they were what I had on hand! Eat half for breakfast, with ½ a blood orange, cut into wedges. In a small non-stick frying pan, heat oil over a medium heat.

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