Spanish Frittata

A grab and go breakfast recipe that uses mostly WIC foods.

Spanish Frittata

Serves 3-4

  • 2 medium russet potatoes, peeled and diced*
  • 1 onion, diced*
  • 4 tablespoons of olive oil
  • 1 1/2 teaspoons of salt
  • 8 eggs, beaten*

Preheat the oven broiler. Heat 2 tablespoons of olive oil over medium heat in a cast iron skillet. Add the potatoes, onion and half of the salt. Cook until potatoes are tender and onions are translucent, stirring often. Add the rest of the oil as time goes on to prevent the potatoes from sticking to the pan.

Add the rest of the salt to the beaten eggs. Once the potatoes and onions are cooked, pour the eggs over them. Let it cook undisturbed (don’t stir) for about five minutes, until the eggs along the edge of the pan are firm and just the center is uncooked and wiggly. Place the skillet into the oven under the broiler and broil for a minute or two, watching it closely to prevent burning. When the center puffs up, the eggs are done.

Allow it to rest on the counter for five minutes before cutting it up like a pizza. Serve and enjoy.

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