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Cooking at Home - Spanish Frittata

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PICT RECIPE Spanish Frittata - USDA

Spanish Frittata - USDA

Makes: 4 Servings

Cook Time: 30 minutes

This versatile recipe combines eggs, potatoes, and onion going from stovetop to oven for the finishing touch. Cut into wedges as part of a delicious breakfast, brunch or any meal.  


  • 2 russet potatoes (scrubbed)
  • 6 eggs
  • 2 teaspoons vegetable oil
  • 1 medium yellow onion (peeled and chopped)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 400 degrees.
  2. Put the potatoes in a non-stick skillet on the stove and cover with cold water. Turn the heat to medium-high and cook about 15 minutes until the potatoes are easily pierced with a knife.
  3. Drain the potatoes well and set aside to cool. Then peel and cut into 1-inch cubes.
  4. Put the eggs, salt, and pepper in the bowl and mix well with a whisk.
  5. Return the skillet on the stove and turn the heat to medium-high.  Add the oil. Add onion and cook about 5 minutes until soft. Add the cubed potatoes.
  6. Pour the egg mixture over the potatoes and onions. Press down with a spatula to make an even layer and shake gently to prevent sticking. Lower to medium heat and cook about 7 minutes.
  7. Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.
  8. Gently loosen frittata from the pan. Place a serving plate over the skillet and carefully invert the frittata onto the plate.
  9. Slice into 4 wedges. Serve warm.

Source: USDA Center for Nutrition Policy and Promotion

Nutrition Information

Serving Size: 4 ounce



Total Calories


Total Fat

9 g

Saturated Fat

2 g


279 mg


395 mg


35 g

Dietary Fiber

5 g

Total Sugars

3 g

Added Sugars included

0 g


12 g

Vitamin D

1 mcg


64 mg


3 mg


907 mg