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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.
Ingredients
- 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
Directions
- Preheat the oven to 400 degrees.
- 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.
- Drain the potatoes well and set aside to cool. Then peel and cut into 1-inch cubes.
- Put the eggs, salt, and pepper in the bowl and mix well with a whisk.
- 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.
- 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.
- Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.
- Gently loosen frittata from the pan. Place a serving plate over the skillet and carefully invert the frittata onto the plate.
- Slice into 4 wedges. Serve warm.
Source: USDA Center for Nutrition Policy and Promotion
Nutrition Information
Serving Size: 4 ounce
Nutrients |
Amount |
---|---|
Total Calories |
268 |
Total Fat |
9 g |
Saturated Fat |
2 g |
Cholesterol |
279 mg |
Sodium |
395 mg |
Carbohydrates |
35 g |
Dietary Fiber |
5 g |
Total Sugars |
3 g |
Added Sugars included |
0 g |
Protein |
12 g |
Vitamin D |
1 mcg |
Calcium |
64 mg |
Iron |
3 mg |
Potassium |
907 mg |