Spanish Potato Chip Frittata Recipes

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SPANISH FRITTATA



Spanish Frittata image

Categories     Cheese     Egg     Herb     Potato     Breakfast     Brunch     Wheat/Gluten-Free     Lunch     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

3 tablespoons olive oil
1 large russet potato (about 13 ounces), peeled, thinly sliced
1 medium onion, thinly sliced
1 large red bell pepper, seeded, sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
6 large eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons drained capers

Steps:

  • Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. Layer half of potato, onion and bell pepper slices in skillet. Season with salt and pepper. Repeat layering and seasoning. Cover and cook until potatoes and vegetables are tender, stirring and turning frequently with spatula, about 20 minutes. Sprinkle thyme over. Cool slightly.
  • Whisk eggs in large bowl to blend. Season with salt and pepper. Add potato mixture to eggs. Wipe skillet clean. Heat 1 tablespoon oil in same skillet over medium-low heat. Pour egg mixture into skillet; sprinkle with cheese. Cover and cook until eggs are just set, about 10 minutes. Slide frittata onto platter. Sprinkle parsley and capers over. Cut into wedges and serve.

SPANISH POTATO AND EGG FRITTATA



Spanish Potato and Egg Frittata image

This makes a wonderful weekend brunch or a light weeknight dinner, it takes little time to prepare and it's very tasty. Serve with crusty rolls.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons oil
2 tablespoons butter
1 large russet potato, peeled and thinly sliced
1 medium onion, thinly sliced
1 large red bell pepper, seeded and sliced (or use half green and half red bell pepper)
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
6 large eggs
3 tablespoons whipping cream or 3 tablespoons half-and-half
salt and pepper
1/2 cup grated parmesan cheese (or to taste)
2 tablespoons capers (optional but good to use)
1/4 cup chopped fresh parsley

Steps:

  • Heat oil in a 12-inch skillet over medium heat.
  • Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
  • Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
  • Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
  • Sprinkle the thyme over and then cool slightly.
  • In a bowl whisk eggs with cream, and season with salt and pepper.
  • Add the potato mixture to the eggs and whipe the skillet clean.
  • In the same skillet, heat about 1 tablespoon oil over medium-low heat.
  • Pour the egg/potato mixture into the skillet.
  • Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
  • Slide the frittata onto a platter.
  • Sprinkle with parsley and capers.
  • Cut into wedges and serve.

Nutrition Facts : Calories 410.5, Fat 28.1, SaturatedFat 11.8, Cholesterol 358.9, Sodium 478.2, Carbohydrate 23.4, Fiber 3.6, Sugar 4.4, Protein 17.3

FERRAN ADRIà'S POTATO CHIP OMELET



Ferran Adrià's Potato Chip Omelet image

This recipe, adapted from the cookbook "The Family Meal: Home Cooking With Ferran Adrià" (Phaidon, 2011), is a study in simplicity. The chef of El Bulli, the famous Spanish restaurant, Mr. Adrià created an omelet reminiscent of a Spanish tortilla that comes together in minutes using only eggs, salted potato chips and olive oil. As with any recipe calling for just a few ingredients, quality truly matters here, so opt for the best potato chips, the finest olive oil and the freshest eggs. There's no need to season the dish with salt, Mr. Adrià advises, since the chips are already salted, but serving the omelet with salt and pepper adds nuance. If you like, add finely sliced chives, a handful of grated Manchego or perhaps a pinch of piment d'Espelette or paprika like a true tortilla Española.

Provided by Alexa Weibel

Categories     breakfast, brunch, dinner, lunch, quick, weekday, main course

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 4

12 large eggs
6 ounces potato chips (about 6 cups)
2 tablespoons olive oil
Kosher salt and black pepper, for serving (optional)

Steps:

  • Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
  • Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
  • Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
  • Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
  • After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
  • Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.

SPANISH FRITTATA



Spanish Frittata image

Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
1/2 onion, chopped (3/4 cup)
1 large potato, peeled, cooked, and cut into 1/2-inch cubes
1 1/2 teaspoons coarse salt
8 large eggs, beaten

Steps:

  • Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
  • Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.

SPANISH-STYLE POTATO AND ONION FRITTATA



Spanish-Style Potato and Onion Frittata image

Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

6 large eggs
Kosher salt and freshly ground pepper
1/2 cup (50 grams) grated Parmesan, divided
1 pound (454 grams) yellow potatoes, peeled and cut into small dice
4 tablespoons (60 milliliters) extra virgin olive oil, divided, plus more for garnish
2 tablespoons (28 grams) unsalted butter
1 medium yellow onion, finely chopped
1/4 cup (30 grams) shredded mozzarella or other melting cheese
Sour cream, for serving (optional)

Steps:

  • Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
  • Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
  • Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
  • Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
  • Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.

SPANISH FRITTATA



Spanish Frittata image

I learned this from a dear friend from Madrid. It is a fantastic breakfast omelet or frittata. I sometimes roll this up in a tortilla or Lavash with low fat sour cream and salsa- you can add beans or rice and have a yummy breakfast burrito!

Provided by asta99

Categories     One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

4 eggs (scrambled with a dash of milk to keep form burning)
3/4 cup potato (already cooked with skin on)
3/4 cup onion (chopped)
2 tablespoons olive oil
1/2 cup cheddar cheese

Steps:

  • Pre-cook the potato. Microwave potato for 7-10 minutes.
  • Saute chopped onion in olive oil over low to med low heat. Cook until onion has caramelized (apx 10 min). Watch and stir frequently.
  • Add chopped (cooked) potato to caramelized onion. Saute another 10 minute until potato is golden. Scramble eggs for 1-2 min with dash of milk.
  • Lower heat then sprinkle cheese over onion and potato stir and add egg mixture- lower heat again (cooking eggs slowly will make them fluffy) stir Continually to keep form burning. Sometimes I will remove pan form heat before I put my egg mixture in, then put it back after it cools down.
  • Cook for another 1 or 2 minutes until eggs are no longer runny.
  • Serve!

Nutrition Facts : Calories 448.7, Fat 32.9, SaturatedFat 10.9, Cholesterol 452.7, Sodium 320.9, Carbohydrate 17, Fiber 2.1, Sugar 3.9, Protein 21.3

SPANISH FRITTATA WITH POTATOES AND OLIVES



Spanish Frittata With Potatoes and Olives image

Make and share this Spanish Frittata With Potatoes and Olives recipe from Food.com.

Provided by pattikay in L.A.

Categories     Breakfast

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 14

2 -3 cups sliced potatoes (1/2 inch thick)
3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon paprika
2 cups thinly sliced onions
2 cups sliced bell peppers
1/8-1/4 teaspoon cayenne
6 eggs
3 ounces neufchatel cheese or 3 ounces cream cheese
1 tablespoon flour
1 1/4 cups milk
1/2 teaspoon salt
1/2 cup chopped Spanish olives
1 cup monterey jack cheese or 1 cup cheddar cheese, grated

Steps:

  • preheat oven to 400. lightly oil a 7x11 inch or 9 inch square baking pan.
  • in a bowl, toss the potato slices with 2 T of the oil, half of the garlic, the paprika, and a dash of salt.
  • Spread in an even layer on a baking sheet and roast for about 20 minutes or till tender and golden brown.
  • In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic.
  • Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.
  • meanwhile, combine the eggs, neufchatel or cream cheese, flour, milk and salt in a blender and puree to a smooth custard.
  • when the vegetables are roasted, reduce the oven temperature to 350.
  • Layer the roasted potatoes in the prepared baking pan. spread on the roasted onions and peppers. sprinkle with the olives and grated cheese and pour the custard over all.
  • bake for about 45 minutes, till the custard is set and the top is golden brown. serve hot or at room temperature.

Nutrition Facts : Calories 371, Fat 24.7, SaturatedFat 9.6, Cholesterol 246.2, Sodium 627.5, Carbohydrate 22.5, Fiber 3.6, Sugar 4.5, Protein 16.5

POTATO-CHIP FRITTATAS



Potato-Chip Frittatas image

Seriously, how is a potato chip any different from the fried potato that’s traditionally part of this Spanish staple?

Provided by Victoria Granof

Time 30m

Yield Makes 6 servings

Number Of Ingredients 9

5 eggs
1 1/2 tablespoons milk (any fat content)
Salt and pepper
1 tablespoon olive oil
1 leek, sliced (about 1/2 cup)
½ onion, sliced (about 1/2 cup)
1 carrot, shredded (about 1/2 cup)
4 tablespoons shredded cheese (such as cheddar or-our favorite-smoked provolone)
Potato chips

Steps:

  • 1. Preheat oven to 325°F.
  • 2. Whisk together the eggs, milk, salt, and pepper; set aside.
  • 3. Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes.
  • 4. Add the carrot; cook for 1 minute more. Remove from heat.
  • 5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.
  • 6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.
  • 7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.

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