Our Spanish Frittata is a take on the Spanish Tortilla. With potatoes and a hint of smokiness from the paprika, you’ll have your taste buds in Spain in no time.
Time: 30 minutes
- 4 large eggs
- 3 tablespoons milk
- 1 tablespoon freshly grated Parmesan cheese
- 2 1/2 tablespoons extra virgin olive oil
- 1 small onion, thinly sliced
- 2 sprigs fresh thyme, leaves stripped
- 1 small red capsicum, cut into thin strips
- 1/4 teaspoon smoked paprika
- 1 large potato, boiled with skin on and cut into slices
In a large bowl, beat the eggs and milk and whisk in the Parmesan, and some salt and pepper to taste. In a pan, heat one tablespoons of the olive oil over a medium heat. Add the onion and sprinkle with a little salt. Sauté until soft, about 10 minutes. Add the red capsicum and the paprika and stir. Cook for two more minutes. Remove from pan and set aside.
In the same pan, add another tablespoon of oil and sauté the potatoes over a medium-high heat until they begin to colour. Return the onion mixture to the pan, stirring together and cooking for five more minutes. Remove from heat and add to the egg mixture and mix well.
Heat another pan over a medium-low flame with the remaining oil then pour in the egg mixture. Spread evenly in the pan. Cook the frittata on low heat, and when it is almost set, place the pan under the grill until cooked. Serve with some leafy greens for a delicious lunch.