Buzz
Image Credit: Victor ProtasioThis irresistible cheesy potato frittata can be paired with a tangy side salad or, for a satisfying meal, enjoy it the Spanish way by placing it in a baguette to make a hearty sandwich.
Ingredients List
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5 Yukon Gold potatoes, peeled and thinly sliced (about 4 cups)
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1 tablespoon plus 2½ teaspoons kosher salt, divided
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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1 large yellow onion, sliced
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12 large eggs
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1 cup heavy whipping cream
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1 12-ounce jar roasted red bell peppers, drained and chopped
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½ teaspoon freshly ground black pepper
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8 ounces Manchego cheese, grated (about 2 cups), divided
Cooking Instructions
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Preheat your oven to 350°F with the rack positioned in the upper third. Place potatoes in a large pot and cover them with water, adding 1 tablespoon salt. Bring to a boil over high heat, then lower the heat and simmer until the potatoes are just tender when pierced with a fork, about 3 minutes. Drain and rinse with cold water to halt the cooking. Set aside.
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In a large cast-iron or oven-safe nonstick skillet, heat oil and butter over medium heat until the butter foams. Add onion and ½ teaspoon of salt. Stir occasionally and cook until the onion turns golden brown, about 15 minutes. Add the potatoes, tossing to coat, and cook undisturbed until the potatoes are golden in places, about 3 minutes. Stir gently and cook for another 3 minutes.
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In a large bowl, whisk together eggs, cream, bell peppers, black pepper, half of the cheese, and the remaining 2 teaspoons salt until fully combined.
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Gradually pour the egg mixture into the potato mixture in the skillet. Stir gently and smooth the edges with a rubber spatula, cooking until the eggs scramble in spots, about 2 minutes. Transfer the skillet to the oven and bake until the center is just set, 16 to 18 minutes. Remove from the oven and turn on the broiler. Sprinkle the remaining cheese over the frittata, then return it to the oven and broil for 2 to 4 minutes until the cheese is bubbling and golden. Allow the frittata to cool for 5 minutes before slicing. It can be prepared a day in advance and stored in the refrigerator once cooled. Reheat at room temperature or in the oven, if desired.
Chef's Tips
Prepare it the day before and store in the fridge!
