• Amy Raimondi, NTP, MLIS

Spanish Tortilla (Skillet Potatoes and Eggs Frittata)


From my sister-n-law's Instagram story

This is a recipe from my old blog that I spruced up for social distancing and transferred over.


If you found yourself panic-buying potatoes (shout out to my brother-in-law Joe) during the Covid-19 pandemic, and now you don't know what to do with them (shout out to Joe's wife Helen), this recipe can help.


This makes a great breakfast or dinner, and is easily reheatable. I would suggest a side of bacon or sausage, and simple arugula salad (arugula dressed with lemon juice, extra virgin olive oil, salt, and pepper).


Arugula is a great produce option right now because it's versatile, it keeps a while (even after you dress it), and it's nutrient-dense.


My favorite way to cook this is to make some bacon in a cast iron skillet, and then re-use the bacon fat already in the pan.


Spanish Tortilla


Ingredients:

  • 1 small onion, sliced

  • 5 large potatoes, thinly sliced. I have been using a food processor to very thinly slice the potatoes quickly.

  • 9 eggs

  • 4 tbsp stable cooking fat of choice (I've used coconut oil, grass-fed butter, and leftover bacon fat. Ghee would also be great.)

  • 1 1/2 tsp salt

  • 1/2 tsp pepper


Instructions:

  1. Preheat oven to 350 degrees.

  2. Heat the fat of choice in a cast iron or other oven-safe pan over medium-high heat. Add the potatoes, onions, and 1 tsp salt. Stir occasionally, until potatoes cook and onions become translucent (if you sliced your potatoes by hand or they are otherwise pretty thick, you might need to let them cook a little longer).

  3. Remove from heat. If you wanted to add some extra spices to your potatoes at this point, you are welcome to do that. I would recommend Primal Palate's Meat and Potatoes spice blend, or even a couple sprinkles of paprika and garlic powder would be good. I've also made it without extra spices and it's still great.

  4. Take a spatula or wooden spoon and make sure the potato and onion mixture is evenly spread throughout the pan and flattened down a bit.

  5. In a separate bowl, whisk the eggs with 1/2 tsp salt and 1/2 tsp pepper. Pour the whisked egg mixture over the potato and onion mixture in the pan.

  6. Place in the oven and bake for about 30 minutes. Let cool.

  7. Take a spatula or knife, and stick it between the eggy crust and the edge of the pan to separate it.

  8. I think traditionally this dish is supposed to be flipped over and served upside down on a platter. But we aren't fancy. We just cut it and serve it in slices like a pie straight from the pan like a fritatta.


It's really great served with some ketchup or hot sauce. Garnish with some fresh parsley if you prefer.



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I am not a doctor or registered dietitian. A Nutritional Therapy Practitioner™ is not trained to provide medical diagnosis or treatment of any medical or pathological condition, illness, injury or disease.  No recommendation or comment made by a Nutritional Therapy Practitioner™ should be construed as being medical advice or diagnosis.

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