Spanish frittata

This traditional Spanish frittata is packed full of flavour from the potatoes, tomatoes and fresh herbs. This dish makes a healthy lunch or dinner. Enjoy it warm out of the oven or chilled for a lunch time snack.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Spanish frittata
  • 1/2 cup (125ml) extra virgin olive oil
  • (600g) desiree potatoes, peeled, cut into 2cm chunks
  • 1 large_piece (200g) brown onion, sliced finely
  • 1 teaspoon smoked paprika
  • 10 large free-range eggs
  • 2 (300g) tomatoes, chopped finely
  • 3 green chillies, seeded, chopped finely
  • 1/4 cup coarsely chopped coriander


Spanish frittata
  • 1
    Heat the oil in a medium non-stick frying pan over a medium heat. Add the potatoes and season to taste with a little sea salt. Cook, stirring occasionally, for about 10 minutes or until the potatoes are tender and golden. Transfer to a plate, being careful to leave as much oil as possible behind in the pan.
  • 2
    Add the onion and paprika to the pan and cook, stirring, for 5 minutes or until the onion is soft. Return the potatoes to the pan and arrange them in an even layer over the onions.
  • 3
    Whisk the eggs in a bowl and season with sea salt and freshly ground black pepper. Pour the eggs over the potatoes and cook over low heat for about 15 minutes or until almost set.
  • 4
    Meanwhile, combine the tomatoes, green chillies and coriander in a bowl.
  • 5
    When the frittata mixture is almost set, place pan under a hot grill for a few minutes or until the top is golden brown.
  • 6
    To serve, either turn the frittata out onto a serving plate, or simply serve in the pan, topped with the tomato salsa.
  • 7
    Not suitable to freeze or microwave.

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