A delightful twist on the classic Spanish potato omelet, this frittata incorporates vibrant flavors and a simplified cooking process.
Cook the diced pancetta in a 10-inch non-stick skillet over medium heat until crispy. Remove and set aside, leaving the rendered fat in the skillet.
Cooking the pancetta first allows its fat to render, which adds flavor to the dish.
Add the diced potatoes and chopped onion to the skillet. Cook over medium heat, stirring occasionally, until the potatoes are tender and golden, about 10 minutes.
Cut the potatoes into small, even pieces to ensure they cook evenly.
In a mixing bowl, whisk together the eggs with a pinch of salt and pepper.
Whisking the eggs thoroughly incorporates air, making the frittata fluffier.
Return the pancetta to the skillet with the potatoes and onions. Pour the egg mixture over the top, ensuring it spreads evenly.
Gently tilt the skillet to distribute the egg mixture evenly.
Cover the skillet with a lid and cook on low heat until the eggs are set, about 10 minutes. Garnish with fresh parsley before serving.
Cooking on low heat ensures the eggs cook gently and evenly without becoming rubbery.
Slice the frittata into wedges and serve warm. Enjoy your delicious creation!
Let the frittata rest for a minute before slicing to make it easier to cut.
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