A delightful twist on the traditional Spanish tortilla, this recipe combines tender potatoes and sweet onions in a fluffy egg base.
Heat half of the olive oil in a non-stick skillet over medium heat.
Ensure the skillet is evenly coated with oil to prevent sticking.
Add the sliced potatoes and onions to the skillet, seasoning with salt and pepper, and cook until tender.
Stir occasionally to ensure even cooking and prevent burning.
In a mixing bowl, whisk the eggs with a pinch of salt and pepper.
Whisking the eggs well incorporates air, making the frittata fluffier.
Combine the cooked vegetables with the whisked eggs in the bowl.
Let the vegetables cool slightly before mixing to avoid cooking the eggs prematurely.
Heat the remaining olive oil in the skillet, then pour in the egg and vegetable mixture, spreading it evenly.
Cook on low heat to ensure the frittata sets evenly without burning.
Carefully flip the frittata using a plate to cook the other side.
Use a plate slightly larger than the skillet for an easier flip.
Slide the frittata onto a serving plate, let it cool slightly, then slice and serve.
Allowing the frittata to rest helps it firm up for cleaner slices.
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