Spanish Potato Frittata

Preparation

1. Step 1

   Microwave or bake the potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice 1/4 inch thick.

   Step 2

   Heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until lightly browned.

   Step 3

   Combine beaten eggs with the potatoes and onions in a mixing bowl. Season with salt and pepper.

   Step 4

   Heat the remaining 1 tablespoon oil in the same skillet. Pour in the potato mixture. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.

   Step 5

   Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.

   Step 6

   Slide the frittata back onto the plate, let cool for a few minutes, cut into 4 wedges and serve at once, passing around some salsa for topping, if desired.

2. Menu: A Hearty Winter Brunch

   Step 7

   Spanish Potato Frittata (this page)

   Step 8

   Beer-Stewed Pinto or Pink Beans (page 116)

   Step 9

   Warm flour tortillas

   Step 10

   Sliced tomatoes and bell peppers

   Step 11

   Tropical Fruit Medley (page 244)

3. nutrition information

   Step 12

   Calories: 254

   Step 13

   Total Fat: 12g

   Step 14

   Protein: 10g

   Step 15

   Carbohydrate: 24g

   Step 16

   Cholesterol: 273mg

   Step 17

   Sodium: 76mg