Ingredients
-
2
-
2
-
1
-
1
-
1
-
1
-
6
-
3
-
-
1/2
-
-
-
-
-
Directions
Spanish Potato and Egg Frittata,This makes a wonderful weekend brunch or a light weeknight dinner, it takes little time to prepare and it’s very tasty. Serve with crusty rolls.,Fantastic! I added Asiago cheese (instead of parm) as well as some halved cherry tomatoes on top. I also finished it under the broiler to crisp and brown. Thanks! So glad I came across this recipe!
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Steps
|
1
Done
|
Heat Oil in a 12-Inch Skillet Over Medium Heat. |
|
2
Done
|
Layer Half of the Potato, Onion and Red Bell Pepper Slices in the Skillet; Season With Salt and Pepper. |
|
3
Done
|
Repeat Layering With Remaining Potato Slices, Onion and Red Pepper, Then Season Again With Salt and Pepper. |
|
4
Done
|
Cover and Cook Until Potatoes and Veggies Are Tender, Stirring Frequently With a Spatula (about 20 Minutes). |
|
5
Done
|
Sprinkle the Thyme Over and Then Cool Slightly. |
|
6
Done
|
in a Bowl Whisk Eggs With Cream, and Season With Salt and Pepper. |
|
7
Done
|
Add the Potato Mixture to the Eggs and Whipe the Skillet Clean. |
|
8
Done
|
in the Same Skillet, Heat About 1 Tablespoon Oil Over Medium-Low Heat. |
|
9
Done
|
Pour the Egg/Potato Mixture Into the Skillet. |
|
10
Done
|
Sprinkle With Grated Parmesan Cheese; Cover and Cook Until the Eggs Are Just Set (about 10 Minutes). |
