Made with potato, the Spanish version of an Italian frittata is called a tortilla in Spain. Serve it warm or at room temperature for breakfast or at brunch.
Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Medium
- 1 Tbsp. capers
- ½ red bell pepper
- ½ green bell pepper
- 4 russet potatoes
- 1 medium Spanish onion
- 2 cloves garlic
- 1 tomato
- 6 medium eggs
- ⅛ tsp. cayenne pepper
- ¼ cup olive oil, divided
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- ¼ cup water
- ½ cup grated Parmesan cheese
- 2 Tbsp. chopped fresh parsley
- Rinse the capers and cut in half. Cut the red and green bell peppers into thin strips. Peel the potatoes and cut into thin slices. Peel and chop the onion and garlic. Peel the tomato, cut into 6 slices, and remove the seeds. In a small bowl, lightly beat the eggs. Stir in the cayenne pepper.
- Heat 2 tablespoons of the oil in a 10" frying pan over medium heat. Add the onion, garlic, sliced potato, and the bell peppers. Sprinkle the salt and pepper over. Add the water. Reduce the heat and simmer, covered, until the potatoes are tender when pierced with a fork (10 to 15 minutes). Remove the vegetables from the pan and clean out the pan.
- In a large bowl, combine the vegetables with the beaten egg. Heat 1 tablespoon olive oil in the frying pan on low-medium heat, making sure that all the pan is covered with the oil. Pour the egg mixture into the pan.
- When the top of the frittata is firm but still moist, cover the frying pan with a plate. Turn the frying pan over so that the frittata falls on the plate. Clean out the pan and heat the remaining 1 tablespoon olive oil. Carefully slide the frittata back into the pan, so that the bottom is now on top. Sprinkle the cheese, capers and chopped parsley on top. To serve, cut the frittata into wedges.