Description
Based on the traditional Spanish tapa, “Tortilla Espanola”, this frittata is the perfect combination of eggs, potatoes and spices and it will knock your socks off!
Ingredients
Scale
- 2 Yukon Gold potatoes, peeled and sliced into thin chunks
- 3 shallots, diced*
- 2 jalapenos, sliced
- 1 tbs garlic powder
- 1 tbs Italian seasoning
- 1 tbs fresh parsley, chopped
- 1 tbs fresh thyme
- 3 scallions, sliced thin
- 8 eggs, beaten
- 2 tbs olive oil
- a generous pinch of salt and pepper
Instructions
- Heat the oil in a large, deep pan. Beat the eggs and set them aside. Add the shallots and the jalapenos to the oil and cook until the shallots become translucent.
- When the shallots are cooked down, add the sliced potatoes to the mixture along with the garlic powder, Italian Seasoning and salt and pepper. Mix the ingredients thoroughly and cook until the potatoes begin to soften. This takes about ten minutes, I covered the pan and checked them about every two minutes to make sure they weren’t burning. You may need to add more oil.
- When the potatoes are soft, pour the eggs into the pan. It’s important, while making a fritatta to not scramble the eggs. Move the eggs and the pan around, only to the point where it evenly covers the ingredients. Sprinkle the scallions and fresh parsley over the eggs. After that, let it set. Cook the eggs for about 5 minutes or until the sides seem solid. You can test this by gently lifting the sides of the egg away from the pan and letting the runny egg fall into the side.
- When the eggs look ready, place the entire pan into the broiler. Broil for about two minutes, until the tops are browned. Serve with hot sauce and sprinkle more scallions on for garnish.
Notes
*If you don’t have shallots, use one large onion.