Spanish Style Potato Frittata
8 servings
30 minutes
Spanish-style potato frittata is a bright and aromatic version of the classic dish that comes from sunny Spain. Unlike the traditional tortilla, this recipe adds zest with ham and canned piquillo peppers, while the unusual use of potato chips gives the texture lightness and crunch. Eggs bind all the ingredients into a tender, juicy base, and thyme fills the dish with a subtle freshness aroma. The frittata cooks quickly – first on the stove and then in the oven, where it develops an appetizing golden crust. It is perfect for breakfast or a light dinner and pairs wonderfully with a fresh salad and a glass of white wine. This dish is a true gastronomic find where simplicity in preparation meets rich flavor and the vibrancy of Spanish cuisine.
1
Preheat the oven to 220 degrees.
2
In a deep bowl, mix potato chips, thinly sliced ham, finely chopped pepper, and thyme. Separately, beat the eggs slightly and pour them into the dry mixture, adding salt and pepper to taste. Let it sit for 5 minutes to soften the chips.
- Potato crisps: 100 g
- Ham: 50 g
- Piquillo peppers (canned): 50 g
- Thyme: 1 tablespoon
- Chicken egg: 8 pieces
- Salt: to taste
- Black peppercorns: to taste
3
In a deep large skillet (which can then be placed in the oven), heat the oil and add the mixture. Cook over medium heat for about 3 minutes without stirring.
- Olive oil: 2 tablespoons
4
Place the pan in the oven and cook until a golden crust forms.
